There are so many nicely shaped and cute buns from Facebook, Instagram , Pinterest etc which are always looks attractive and make my hand itchy to make some for myself too. For this teddy bear buns, I got the idea from a blogger Nasi Lemak Lover. Using my comfort recipe 65C water roux dough with leftover cream cheese from the fridge to produce what I've got here.
The buns texture is very cottony soft and even the next day, there got no chance to stay until the 3rd day anyway. I added 15g Valrhona cocoa powder for the dough and thought it was added too much and resulting the teddy bear was slightly dark in color. So next attempt should reduce to 10g instead. Drawing the teddy bear face is quite challenging and I need more practice on that. The eye, nose and mouth is draw with melted chocolate chips and the white color parts made from icing sugar and egg whites as I don't have white chocolate on hand.
These little teddy bear is so cute after I have got the finishing drawing for their faces. Each of them looks different expression although they are all smiling.
Recipe makes 9 buns at 8 inches baking tray
For the dough:
210g bread flour
56g plain flour
10g Valrhona cocoa powder
42g caster sugar
20g milk powder
1/2 teaspoon salt
22g unsalted butter
84g water roux
30g lightly beaten egg
For the fillings:
200g cream cheese
50g icing sugar
1 1/2 tablespoon whipping cream
1 teaspoon vanilla extract
Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Consistency should be like a thick baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.
For the fillings, blend all the ingredients together in a blender or food processor until well combined. Transfer to a piping bag and keep refrigerated until ready to use.
Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Adjust the timer to 0:00. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time until the machine stop with beep sound.
Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 40 minutes.
Divide the dough into 9 equal pieces about 55g a portion and 18 equal small pieces about 4g a portion. Roll to form 'ball' shapes, cover with cling wrap and rest for 10 minutes.
Flatten each large dough and roll out into a round disc. Pipe out 25g cream cheese fillings at the center of the dough. Shape them into ball shape and seal tightly.
Place the filled dough on a baking pan attached with baking paper. Roll out the small pieces dough for the bear ears and place on each left and right dough and press slightly to stick. Let them proof for 40 minutes.
Preheat the oven to 190C. Bake for 25 minutes. Transfer to buns on a wire rack to cool.
Mix 25g icing sugar with 1 teaspoon egg white and a drop of lemon juice until well combine and become a thick paste. Transfer to a piping bag and draw a circle on each teddy bear face. Melt some chocolate chips and transfer to a piping bag to draw the eye, nose and mouth.