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Preparation
1 hour 45 minutes
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Cooking
10 minutes
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Difficulty
Medium
Cheese-filled buns have a taste quite similar to salted egg buns, extremely delicious but the method is simpler. Those who love the sweet and creamy flavor of cheese should not miss this dish. Go to the kitchen with TasteVN to make it right away!
Ingredients for Cheese-filled Buns For 10 buns
Flour 120 g Sugar 60 g Cornstarch 15 g Carrot 1 piece Egg yolk 1 piece Cheese 30 g (2 pieces) Unsweetened fresh milk 150 ml Instant yeast 5 g Salt 2 g
How to Make Cheese-filled Buns
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Mix the dough
Dissolve the yeast with 50ml of unsweetened fresh milk, 1/2 tablespoon of sugar.
Put 120g of flour, 1g of salt, 2 tablespoons of sugar, and the dissolved yeast into the bowl. Mix well until the ingredients are combined.
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Knead the dough
You fold the dough in half and then use the palm of your hand to press the dough away, rotate the dough 90 degrees and continue to repeat the above two actions for about 15 minutes. Knead until the dough no longer sticks to your hands, is smooth and elastic, and forms a cohesive mass.
Put the dough into a bowl, cover tightly with plastic wrap, and let it rise for 1 hour.
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Blend carrot juice
Peel the carrots, wash them clean, then cut them into small pieces.
Next, blend the carrots with 100ml of unsweetened fresh milk and then strain to extract the juice.
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Mix the filling for the cake
Add 1g of salt, 3 tablespoons of sugar, 1 egg yolk, and 15g of cornstarch into the carrot juice and stir well. Strain the mixture through a sieve several times until the filling is smooth.
Tip: You can adjust the amount of sugar according to your sweet preference!
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Cook the filling
Place a non-stick pan on the stove, add the cake filling along with 30g of crushed cheese.
Stir well over low heat until the filling is blended and thickened, then turn off the heat and let it cool.
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Shape the cake
Dust a layer of dry flour on the table, knead the dough briefly, then divide the dough into small pieces.
Roll out the piece of dough thinly, place the filling in the center, and gather the edges of the dough tightly.
Place the buns on a layer of parchment paper and put them in the steamer.
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Steaming the Buns
Boil water in a pot, then place the tray inside and steam for 10 minutes.
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Final Product
The buns after steaming are puffed up and soft, with a sweet, creamy cheese filling that has a fragrant milk aroma, extremely delicious.
Tips for Successful Execution
- When kneading the dough, if the buns have a sour smell, it means you have fermented them for too long or used too much yeast. If the dough is too sticky, it is because you added too much water. To fix these two issues, you just need to add a little more flour.
- If the dough does not rise during fermentation, it may be because you forgot to add yeast, or the amount of yeast is less than the flour for the buns, or you have not kneaded the dough sufficiently. Therefore, the ratios of flour and yeast must be precise.
- To keep the bun skin soft, not yellow, and bitter, you must ferment the dough for the right amount of time.
- You should not steam the buns for too long, as this will cause them to turn yellow. You can add a little vinegar to the steaming water to remedy this situation.
- Before steaming, you should brush a little cooking oil on the steamer if you do not have parchment paper to line under the buns.
- When steaming the buns, cover with a cloth on top and then put the lid on to prevent steam from dripping onto the buns.
How to Store Buns:
- Unsteamed buns: Wrap the buns tightly with plastic wrap and place them in the refrigerator. This method can preserve the buns for about a week.
- Steamed buns: Wrap the buns tightly with plastic wrap and place them in the fridge for 1 week. If you put them in the freezer, they can be preserved for 2 weeks; when you want to eat them, just thaw and steam them again to enjoy.
With the simple recipe above, I hope you will successfully make this delicious, creamy cheese-filled bao!
*Source of the recipe and images from the Youtube channel MÓN NGON GIA ĐÌNH
