Bim’s Cream Cheese Buns скачать в хорошем качестве

Bim’s Cream Cheese Buns

Bim’s Cream cheese buns, so soft and delicious 😋 Recipe 1000 g. Bread flour 200 g. Sweet Stiff Starter 226 g. Cream cheese 125 g. Yogurt 100 g. Whipping cream 100 g. Milk 50 g. Condense milk 150 g. Room temperature Butter 2 eggs 20 g. Sugar 20 g. Salt Mix everything with Stand mixer (I use Ooni) add butter after the dough becomes pumpkin swirl (add two times) mix until the dough achieves the windowpane test. Make sure to ingredients is cold before mixing so the dough temperature can be 24-25 degrees Celsius after mixing, if it overheated make you bring the pot to rest in the fridge until the temperature drops before continuing mixing. Put the dough in the container or leave in the mixing pot and let it rise 70-80% it takes 3 hours at 25 degrees Celsius Shaping Cut the dough into 60 g, or your preferred size and place on baking tray or paper molds as you like (not worried about the size just putting on whatever you have) please don’t ask me what size of my tray because I didn’t measure it. Just using whatever you have. Let it rise double at 25 degrees Celsius until doubled or until the container is feel light. Dust on top with AP flour Preheat the oven at 180 c. For 30 minutes, bake for 20 minutes Enjoy baking 🥰 Bim #sourdough #creamcheese