Stuffed Cheese Buns

by - September 05, 2020




I bought a packet of Shredded Mozzarella Cheese that was meant for Pizza but I had an idea to make a  Stuffed Cheese Buns and so I decided to make these buns instead.  I used my Shokupan Japanese Soft White Bread recipe as my hubby loves the chewy, soft and moist texture.  

The bread dough is made using Yudane method.  Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding methods. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  Please click here to see the differences between  Yudane vs Tangzhong Method. 

This Stuffed Cheese Buns is super soft and the mozzarella is stringy when melted.  It is so satisfying to bite into it and tear the bun apart.

I have another Cheese Buns Recipe that you may like.  Cheese Bread Rolls and Cheesy Garlic Pull-Apart Bread.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your buns collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it reaches 80% in size.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Stuffed Cheese Buns (Yudane Method)

Yields: 8 buns


INGREDIENTS:

Yudane:
50g bread flour (I used Japan High Gluten Flour)
50g boiling water

Bread:
200g bread flour  (I used Japan High Gluten Flour)
1 1/8 tsp instant yeast
1 1/2 Tbsp (16g) brown sugar
3/4 tsp salt
10g butter
145g fresh milk or full cream milk (start with 130g first, reserve 15g to add in slowly if the dough too dry), I used total 130g for these buns.

Filling:
200g Mozzarella Cheese Block would be ideal, cut into a 20 - 25g cube.  I used shredded Mozzarella cheese instead because it was what I had on hand and I compressed it into a ball.

Topping:
Dried oregano leaves and basil leaves (optional)

Egg Wash:
1 egg + 2 tsp water, whisked

Utensils:
Baking tray, lined with parchment paper.


METHOD:
  1. Yudane:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
    2. Cling film and place in the fridge for at least 4 hours or overnight.  
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Bread:
    1. Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating. 
    2. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
    3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions.
    4. Form each portion into a ball.  Flatten the dough and roll into a flat circle. Place the mozella cheese in the centre, wrap and seal. 
    5. Place bun onto the baking pans lined with non-stick baking paper.  Make sure they are about 1 ½ to 2 inches apart. 
    6. Let it rise for another 20 - 30 minutes or until 80% in size.
  3. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash and sprinkle some dried herbs.
    3. Bake in a preheated oven for 12 - 15 minutes, or until golden brown.
    4. Remove buns from oven and let them cool on rack.




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20 comments

  1. Hi,
    May I know the brand of Jap high gluten flour you use and where to buy them?

    Thanks in advance for sharing!

    ReplyDelete
    Replies
    1. Hi, thanks for asking. I bought from House of Ingredients in KL. There is no brand as it is already repacked by the shop. I asked the shop. But, they couldn't tell me.

      Cheers :)

      Delete
  2. Hi! If I am using APF, can I add Vital Wheat Gluten to increase the gluten content of the flour? How much would I need to add?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. I never used vital wheat gluten before and not sure the quantity to use. Sorry unable to give you the answer.
      This bun does not need to be fluffy as with filling. Maybe AP flour will produce soft texture too. But, maybe not as chewy as high gluten flour.

      Cheers :)

      Delete
  3. Hi, from your posted photos, it seemed that your are using kitchenaid. Do you mind sharing the speed you use in obtaining the window pane?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Yes, you are right. I use Kitchenaid mixer. I used speed 2.

      Cheers :)

      Delete
  4. Hi, I tried our this recipe yesterday and prepared the yudane mixture and left it overnight in fridge to use it with main dough. The bread came out pretty hard although when I knead it, the dough was quite wet and sticky.

    ReplyDelete
    Replies
    1. Hi, thanks for trying and sorry to hear that it is not successful for you. It could be many reasons. Please read the General notes before starting. Please don't add all the milk as I mentioned in the General notes. Did your dough rise? Did you knead enough to form gluten? Could be the flour or yeast.

      Cheers :)

      Delete
  5. Hello thanks for such a nice bread! may I know if I can knead by hand? I don't have a stand mixer and I am a novice baker, just following online sources to bake breads

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Yes, you can knead by hand if you know.
      Cheers and happy baking :)

      Delete
  6. Hi, how do I replace instant yeast with levain?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Please use my soft sourdough bread recipe that available in my blog. You can search under Categories.

      You can use this one too Soft Sourdough White Bread / Sourdough Shokupan :

      https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html

      Cheers :)

      Delete
  7. Hi, I am still a beginner to learn bread baking. I had tried to bake thru website but i always cannot get the windowpane and result hard like a rock bread. So glad to find your blog, you are from a hot and humid weather country like me in Singapore, some pp said bread making have to adjust to temperature. I have a few questions, hope you could help :
    - High gluten bread flour does it mean high protein ?
    - are all the ingredients in your recipe should be room temperature ?
    - In Method step 2, mentioned add all ingredients together, can we add salt with yeast together ? read that salt will kill the yeast
    - what brand of yeast you are using ? I am using SAF instant yeast
    - My kitchen is hot and humid, i store my yeast in fridge. Is this advisable ? should i bring out fridge to room temperature before i use ?
    - Can i use my salted butter ? do i still need to put salt ?
    - Does yudane bread can last longer softness compare to tangzhong ?
    - I am using Philips stand mixer, really dont know what speed i should use and how long should i knead to reach the windowpane, scared i overknead...
    i am so despair in bread making. Hope i will be in better luck after your explanation
    Please help, thank you in advance for your patience for my long list of questions
    Please help, sorry for the long questions

    ReplyDelete
  8. Hi, thanks for reading this recipe and your questions.
    -High gluten bread flour does it mean high protein ? YES

    -are all the ingredients in your recipe should be room temperature ? YES, EXCEPT MILK. I USUALLY USE COLD MILK. IT DOESN'T REALLY MATTER.

    - In Method step 2, mentioned add all ingredients together, can we add salt with yeast together ? read that salt will kill the yeast. IT IS OK TO MIX INSTANT YEAST WITH SALT TOGETHER BUT NOT DRY YEAST. PLEASE READ THIS LINK: https://www.marthastewart.com/7796997/active-dry-yeast-vs-instant-rapid-rise-yeast#:~:text=Active%2Ddry%20yeast%20is%20the%20variety%20that,majority%20of%20recipes%20call%20for.&text=By%20comparison%2C%20instant%20dry%20yeast,them%20to%20dissolve%20more%20quickly.

    - what brand of yeast you are using ? I am using SAF instant yeast. I USED SAF TOO.
    - My kitchen is hot and humid, i store my yeast in fridge. Is this advisable ? should i bring out fridge to room temperature before i use ?
    I STORED IN THE FREEZER AND I USED DIRECT OUT FROM FREEZER.

    - Can i use my salted butter ? do i still need to put salt ? I USED SALTED BUTTER AND STILL ADDED SALT.

    - Does yudane bread can last longer softness compare to tangzhong ? THESE TWO METHOD PRODUCE QUITE THE SAME RESULT. BUT, I PREFER YUDANE OVER TANGZHONG. I FOUND YUDANE BREAD CAN STAY FRESH LONGER. THIS IS MY OWN FINDING. YOU HAVE TO TRY BOTH METHOD AND STICK TO THE METHOD THAT SUIT YOU.

    - I am using Philips stand mixer, really dont know what speed i should use and how long should i knead to reach the windowpane, scared i overknead...
    i am so despair in bread making. Hope i will be in better luck after your explanation. PLEASE REFER TO MY RECIPE ABOVE. YOU HAVE TO TRY AND ADJUST TO THE TIME AND SPEED WORK FOR YOU. RECIPE IS JUST A GUIDELINE.

    I hope I have answered all your questions. Good luck and happy baking...

    Cheers :)

    ReplyDelete
    Replies
    1. Thank you so much for your detailed.
      I prepared my yudane yesterday and i used just now. I used tomiz Haruyokoi flour protein 12%... the dough never get into windowspane...i knead in machine total 20 mins with resting intervals. and i also hand knead abit.. really dunno why cnanot reach windowpane. When i pull the dough it is not springy. Wondering if i overknead it ? How do i know if i overknead a bread dough ? So this dough cannot use to bake anymore ? I am gg to start again dough using another flour... so sad...😪😪😪😪

      Delete
    2. Hi, Did you read the notes in blue (Step 2.1)?

      I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough.

      The dough will break easily when you shape and the dough will break during second proofing.

      You still can go ahead and bake. Don't waste it is still edible but just can't get tall, fluffy and nice shape bread.

      It is advisable to read the notes again.

      Cheers :)

      Delete
  9. Hi, thank you for your reply. Yes i noted the Step 2.1 but i cannot even reach the windowpane as per your picture no. 6. After kneading i take a small ball of dough to test windowpane, the dough already break easily, no elasticity. I kneaded it for at least 20 minutes in the machine. I thought maybe the gluten need to rest. I even rest it for 5 mins for a couple of times. Is this considered as underknead or overknead ?
    During the kneading, my dough can leave the side of the mixer bowl but once i add butter, the dough sticks to bowl and never leave bowl eventhough i knead for 20 minutes.
    May I know what is the protein level of the high gluten flour you used ? mine is about 12% protein.
    Thanks again for your patient guidance,.. hope to get this right.

    ReplyDelete
    Replies
    1. Hi, It sounds like over kneading if at least 20 minutes. Usually 15 mins should be more than enough. I use Nisshin Great 12.2% - 13%.

      How much of milk did you use? Please cut down the liquid (milk) to 100g - 110g and add in later if you feel the dough is too dry. Could be your dough is too wet and sticky, unable to come out from the side of the bowl, you kept on kneading and hope that it will come together. This is my assumption.

      Cheers :)

      Delete
  10. Hi thanks for the detailed expalanation, i want to try this recipe again. Would like to check in your recipe 130g milk is equal to 130ml ? Thanks

    ReplyDelete

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