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