The bun has blueberry jam on the top and shredded cheese. Perfect tea time menu. Recipe adapted from SAJII APRIL 2012 Magazine. Absolutely soft and fluffy.
Blueberry Cheese BunAdapted from - SAJI April 2012
400 g high protein flour / 400 g protin tinggi tepung100 g flour / 100 g tepung20g milk powder / 20 g susu tepung5g bread improver / 5 g improver11g instant dried yeast / 11 g yis60g butter / 60 g mentega60 g sugar / 60 g gula2 eggs / 2 telur250 ml water / 250 ml airBlueberry /blueberryCheddar cheese / cheddar keju
Into the breadmaker pan, pour in the water and egg. Add sugar, salt and bread softener.Top it with flour, milk powder, bread improver and instant dried yeast.Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which takes about 1 1/2 hour or so.Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.Before baking, brush the dough with some fresh milk and use a scissor to cut the top of the dough.Pipe some blueberry filling on top and sprinkle cheeseBake in a pre-heated oven at 180c for 20 to 25 minutes or till golden brown.Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.