I had extra cream cheese peanut butter from three days ago ( https://17chipmunks.wordpress.com/2014/09/24/cream-cheese-peanut-butter-pau/), so didn’t want to waste it.
Bun dough:
100g bread flour
30g cake flour
1 tsp instant yeast
1 tsp sweetened creamer
1 tsp molasses sugar
80ml Pura low fat fresh milk (you can use full fat as my fridge just have low fat milk)
1 tsp unsalted butter, melted
Mix and hand knead dough for 10 minutes. Set aside for 50 minutes. Then roll it flat, and put on the cream cheese peanut butter filling – flattened them. Roll them up. Using thread, cut the bun and set it aside for 30 minutes. Then baked it under 170 degree celcius for 20 minutes.
At the point of posting, my girl is already having two pieces.
17chipmunks 