food: cream cheese bun

This Cream Cheese Bun remains relatively soft the next day. For best result, microwave for 10 seconds if you consume it the next day.

I made the Cream Cheese Bun in the muffin pan as the recipe is for a small loaf. Helen had tried to make it as a loaf but it did not turn out right. I have never try to make it as loaf.

Arkensen and Nanzaro like to eat the Cream Cheese Bun with nutella. Sometime, I snug in some white chocolate wafer for a little surprise. You can fill the bun with red bean paste, lotus seed paste, etc. But my kids like it plain with nutella.

Ingredients

Ingredient A:

1/3 cup warm water
1 1/4 teaspoons yeast
1 tablespoon sugar

Ingredient B:

1 2/3 cups flour
2 tablespoons sugar
1 egg, beaten
3 tablespoons cream cheese

Ingredient C:

3 tablespoons butter, softened

Click on the link below for the instructions.

Instructions

Combine a;; the ingredients A in the bread machine and let sit for few minutes until bubbly.Add ingredients B and select dough and press start.

When the bread machine beeps, add ingredient C.

The dough is very soft when it comes out of the bread machine.Place it on a flour surface.

Divide the dough into 12 equal pieces.

Roll the pieces into a ball and place in a greased muffin pan.Let rise in a warm and draft free place for 30 to 40 minutes or until it doubles in size. I normally place the pan in the oven with a bowl of hot water.