Cream Cheese Custard Oat Buns and Butter Buns

I've been wanting to bake some buns the past weekend but was pretty busy with stuff going on. I was determine to bake some buns on Monday but that did not happen because it was raining like cats and dogs thus the thunder strike my DSL modem hence I'm not able to login to the Internet which sucked big time for me. Thankfully hubby's aunt lives by the side of us. I asked them if I could get access to their Internet and so Aunt L gave us her username and password to her Internet connection..muahh!!! So to thank Aunt L (She loves bread) I decided to make two kind of buns for them(hubby, Aunt L and Uncle Richie) for their breakfast/snack.

Cream Cheese Custard Oat Buns adapted from Honey Bee Sweet

Ingredients for cream cheese custard

250g cream cheese, room temperature
90g caster sugar
1 egg
35g cake flour
150ml fresh milk
1 1/2tsp fresh lemon juice
20g unsalted butter (I used salted coz that's what I had)


Method

1. In a mixing bowl, beat the cream cheese and sugar together till creamy.
2. Add egg and mix well. Then stir in cake flour and mix till well combined.
3. Add the milk and stir well, then using double boiler method, stir and cook the mixture at medium heat till it thickens and bubble.
4. Remove from heat and add lemon juice and butter.
5. Let the custard cool then refrigerate it till needed.

Ingredients for buns

Set A:
50g instant oats
150ml fresh milk

Set B:
275g bread flour (I used more because the dough was still sticky)
50g instant roll oats
60g caster sugar
1 tsp honey (I omitted this)
5g instant active yeast
5g salt
1 whole egg
150ml fresh milk
40g unsalted butter, room temperature

Method

1. In a small pot, cook the instant oats with the milk in Set A with low fire till the mixture is thick and lumpy. Remove from fire and set aside to cool. Refrigerate the mixture for an hour before use.
2. Mix Set A with Set B. I put everything (Set B) in my bread machine according to the manufacturer's direction to knead for about 25 minutes. Mine is wet ingredients, then dry ingredients and lastly make a well then pour the yeast in the well.
3. Since my bread machine dough don't reach the window pane stage after kneading so I take the dough out and hand knead it a little. I also use the throw & bang method and count to a hundreds.
4. If dough is very elastic and pulls to almost see through without breaking, then it's done. If not just throw&bang the dough another fifty times.
5. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs till double in size.
6. After proofing, divide the dough into 12 portions. Roll each dough piece into a ball and let rest for 10 minutes before moulding.

Moulding Method

1. For each dough ball, cut out about 1/6 of it and set aside for the plaited dough on top.
To the remaining dough, roll it our flat using a rolling pin into a flat disc.
2. Scoop about 1.5 tbsp of the cream cheese custard filling in the center and seal it up tightly.
Place the sealed dough on a baking tray lined with parchment paper.
3. With the 1/6 of the dough, divide into 2 and roll into small logs and pressing one end together, twist the 2 logs together to get the plaited pattern.
4. Place the twisted logs gently on top of the filled dough, in the middle. Then repeat with the rest of the 11 dough balls. Let the dough proof for another 20 minutes before baking.

Butter Buns recipes adapted from Beachlover Kitchen
Ingredients:

300g bread flour,sifted(I used 50g whole wheat flour and 250g bread flour)
1 tbsp instant dried yeast
1/2 cup granulated sugar
1 tsp salt
2 tbsp unsalted butter (room temperature)
250 ml whole milk (Since I did not have whole milk I used 150ml 2% milk and 100ml heavy whipping cream)
1 egg

Filling:

1 stick (8 tbsp) butter,soften and mix with
4 tbsp granulated sugar
*chill it in the fridge for 1-2 hours before use*


Glazing:

1 egg,lightly beaten
2 tbsp water
2 tbsp sesame seeds(I omitted this)

Method

1. I put everything in my bread machine according to the manufacturer's direction to knead for about 25 minutes. Mine is wet ingredients, then dry ingredients and lastly make a well then pour the yeast in the well.
2. Since my bread machine dough don't reach the window pane stage after kneading so I take the dough out and hand knead it a little. I also use the throw & bang method and count to a hundreds.
3. If dough is very elastic and pulls to almost see through without breaking, then it's done. If not just throw&bang the dough another fifty times.
4. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
5.Remove the dough,then punch down the dough to release the air.Knead the dough a couple of times,then divide the dough into 12 pieces,about 80 gm each. Let the dough rest for about 10minutes.
6. Roll the divided roll into ball shape.Flatten and roll the dough into round shape.Wrap the dough on your palm,then fill with 1 tbsp butter filling.Shape the dough into rounds again.Then place the butter dough in a greased pan .Keep repeat the same procedure until the dough finish.
7. Cover the shaped dough with a piece of damp cloth or damp paper towel and leave aside to rise until doubled size.
8. Pre-heat oven to 375 F. Brush egg wash on top of the round dough. Bake for 15-20 minutes or until lightly golden brown.
9. Remove from oven and let's cool 5 minutes before serve warm.

Both buns turned out awesome! I always have problems shaping the dough after I fill the dough with filling. I have problem sticking the dough together to shape it thus causing the filling to leak out. I would appreciate it if someone can advice me on this! Apart from the slight problem I have the I ate the bun as soon as it got out of the oven because it smelled and looked so good. The buns still taste really good the following day but since I like my buns warm I warm my buns 20 seconds in the microwave before I ate them.