Souffle means anything light and fluffy. Adding cream cheese gives this bun a light but yet umami finish. You just can’t resist the mouthfeel of this soufflé cheese bun, which is different from the run of the mill dinner rolls.

Adding cheese is like adding fat into dough, it takes a little effort to mix into the dough, but it worth the effort. I also adjusted the baking to give the buns a more ethereal feel. Please try and tell me what you think!

🔺Remember to turn on the subtitle by clicking "cc"

Ingredients (sweet stiff starter) – triple in 7-8hrs at 27-28C
45g starter
135g high protein flour
60g water
30g sugar

Ingredients (dough)
320g high protein flour
35g sugar
4g salt
1 egg
110g milk
50g whipping cream
80g cream cheese
25g unsalted butter
All the sweet stiff starter

If you would like to go for same day bake, you may use the following sweet stiff starter ratio, it triples in 4-5hr at 27-28C
110g starter
110g high protein flour
30g water
25g sugar

🔺請記得開啓中文字幕 （cc)

材料(糖硬種) - 在27-28攝氏下，7-8小時漲三倍
45 天然酵種
135克 高筋麵粉
60克 水
30克 糖

材料(麵糰)
320克 高筋麵粉
35克 糖
4克 鹽
1個 鷄蛋
110克 牛奶
50克 淡奶油
80克 奶油奶酪
25克 無鹽黃油
全部糖硬種

如果想在當天烘焙，可以用以下糖硬種的比例，
材料(糖硬種) - 在27-28攝氏下，4-5小時漲三倍
110 天然酵種
110克 高筋麵粉
30克 水
25克 糖


❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my YouTube Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！

Check out more of my recipes and videos at
查看更多我的食谱和视频

Instagram
[ Ссылка ]

Facebook page / 臉書網頁
[ Ссылка ]

свернуть