How to Make Delicious Cheese Lucky Stars? A Step-by-Step Guide

Q: Can I use low-gluten flour instead of high-gluten flour for Cheese Lucky Stars?
A: High-gluten flour is recommended for its better texture and elasticity, but you can use low-gluten flour for a softer, less chewy result.

Q: What’s the purpose of fermenting the dough twice in the Cheese Lucky Stars recipe?
A: Double fermentation allows the dough to develop a better flavor and texture, making the Cheese Lucky Stars fluffier and more delicious.

Cheese Lucky Stars Recipe


  • 200g High-Gluten Flour
  • 3g Salt
  • 10g Milk Powder
  • 1 Egg
  • 95g Milk
  • 3g Instant Dry Yeast
  • 30g Butter
  • 200g Cream Cheese
  • 30g Sugar
  1. Prepare all ingredients.
  2. Sift 200g of high-gluten flour.
  3. Add 10g of milk powder.
  4. Add 3g of salt.
  5. Mix well and set aside.
  6. Prepare 95g of milk.
  7. Add one egg.
  8. Add 3g of instant dry yeast.
  9. Mix well and set aside.
  10. Pour the prepared mixture into a mixing bowl.
  11. Mix until the dough reaches a thick film stage (smooth surface, jagged holes).
  12. Add 30g of butter.
  13. Continue mixing until the dough is very smooth and the holes are even.
  14. Cover with cling film and let it ferment at room temperature for 1 hour.
  15. Press the dough to release gas.
  16. Divide the dough into 4 equal parts.
  17. Knead and flatten each part.
  18. Place in a star-shaped mold.
  19. Ferment in a 32°C oven for 40 minutes.
  20. Prepare the cheese filling: mix 200g cream cheese with 30g sugar until smooth, then put in a piping bag.
  21. Pipe the cheese filling into the center of the fermented dough.
  22. Decorate with sweet red beans on top.
  23. Bake at 170°C (upper heat) and 180°C (lower heat) for 18 minutes. Adjust the temperature according to your oven.
  24. Your Cheese Lucky Stars are ready!
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  • Calories: Moderate (mainly from cheese and butter)
  • Carbohydrates: High (mainly from flour and sugar)
  • Protein: Moderate (from cheese, milk, and egg)
  • Fats: High (from butter and cheese)