CREAM CHEESE-PAN

It's been the second times i make this buns. At the very first time, i didn't read the instruction carefully- instead of cooling the cream cheese filling in the "refigerator", i put it into the fridge- the cream cheese,therefore,turned out to be "liquid". I had 2 substitute the leftover mung beans+ coconut flakes...Still tasted good though.Also, i found from the Japanese website the pictures illustrating step by step in shaping the dough( i wanted to take my own pix but no one around helping me).Enjoy!!!

INGREDIENT:
CREAM CHEESE FILLING:
-30g castor sugar
-100g cream cheese
-1 egg lightly beaten
-20g sifted cake flour
-100ml warm milk
-1-2 tsp leamon juice
-10g butter

THE COVER:
- 190g bread flour
- 50g cake flour
-5g yeast
-10g castor sugar
-5g salt
-25g clear maltose syrup (optional)
-2 egg yolks
-35g butter
-140ml milk

INSTRUCTION: As it takes longer times for the cream cheese to cool down, it's better to do the filling first.
++For the cream cheese++
-cream cheese and sugar till a smooth paste is formed
-Add in lightly beaten egg 1/3 at a time and mix well before adding the next protion
-stir in flour
-add in the warm milk and mix well
-Melt the creamcheese till it gets a smooth paste
-stir in the lemon juice and butter
-Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling

++For the dough++
-Mix all ingredients to form an eleastic dough and prove in a greased mixing bowl for 60mins
- Knead the dough to release the air in it and prove for 30 mins
- divide dough into 8 equal pieces of 50g each and one piece of 60g.

-Rest the dough for 15 mons.
-The 60g dough piece is used to make the plait that encircle the cheese pan


-shape dough and weap in the filling.Dust top of bread with some bread flour.Prove for 45 mins



- bake at 210C for 10mins and then 190C till golden brown (approximately 5-10mins)

CREAM PUFF(Pâte à Choux,bánh su kem)

After 3 times failure, i finally made the successful Cream puff. I think just because i bought the scale, the measurement is more accurate.This is the recipe measuring in grams. Actually, i prefer the gram measurement as i can adjust the quantity easier than the spoon and cup ones.I did try the American ones but couldn't make it properly.Also, the American cream's recipe is Whipped cream which is fatty fatty. I do prefer the original French cream.Yummmm....

Ingredients:
++ For the Puff++
- 250g water/milk
- 5 large eggs
- 150g sifted flour
- 100g butter
- 5g salt
- 5g sugar

++ The Patisserie (French cream)++

Preparation:
+++ For the Puffs+++
- Bring butter,water,salt and sugar to a boil in saucepan.
-Wait about 1 more min then remove from heat, add the flour to boiling mixture all at once and beat vigorously

- The mixture will look like mashed potatoes and comes off from the side of the pan easily
- Put the pan pack to the stove and continue beating until it forms a smooth ball

-Remove from heat. Let it cool down.Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended.

-Fit a tip in a pastry bag and fill with batter.
-Pipe round pastries on a baking sheet.
*Using star nozzle

* Or round nozzle depending on your choice

-bake at 370'F for about 20-35 mins or until golden.

-Cool pastries completely before filling.

++Crème Pâtissière++
- Cool cream before filling
-Once the puffs are cooled, use a knife or scissors to cut a small slit on the side of each puff. Fill with cooled pastry cream.

Variations:
*Coconut Pastry Cream: Replace milk with coconut milk/cream.
*Durian Pastry Cream: Replace sugar with durian flesh and add sugar to taste (if needed, durian alone should be sweet enough).
*Coffee Pastry Cream: Replace ½ or all of milk with coffee (depends on how strong you want the coffee taste to be.