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Rock-baked cheese bread (yan shao ru lao mian bao) - soft milk bread buns topped with a glossy, golden cheese crust

Rock-Baked Cheese Bread (Yan Shao Ru Lao Mian Bao)

Lin
Soft one-fermentation milk bread buns crowned with a glossy cheese sauce that bakes into a burnished, caramelized crust. A Chinese bakery classic made at home with no heavy cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 1 hour
Total Time 1 hour 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Chinese
Servings 12 buns
Calories 312 kcal

Equipment

  • Stand Mixer with Dough Hook
  • Large Baking Tray
  • Small Saucepan
  • Piping Bag
  • Sharp Knife or Lame

Ingredients
  

For the Dough

  • 4 cup bread flour (high-gluten flour) 500 g
  • 1.5 tsp instant yeast for high-sugar dough 5 g
  • 3 tbsp caster sugar 45 g, plus 1 tsp
  • 0.67 cup milk 150 g
  • 0.5 cup water 130 g, plus 1 tbsp
  • 2.5 tbsp milk powder 20 g
  • 0.75 tsp salt 4 g
  • 3 tbsp butter 45 g, softened
  • 1 large egg about 50 g

For the Cheese Sauce

  • 6 slices processed cheese American-style cheese slices
  • 3 tbsp milk 40 g
  • 3 tbsp white sugar 40 g
  • 1.5 tbsp butter 20 g
  • 0.25 tsp salt 1 g

Instructions
 

  • Heat the cheese slices, milk, butter, white sugar and salt over low heat until melted into a smooth sauce that flows back halfway when drawn across the pan.
    Heat the cheese slices, milk, butter, white sugar and salt over low heat until melted into a smooth sauce that flows back halfway when drawn across.
  • Cool the sauce until thick, then spoon it into a piping bag and set aside.
    Let the cheese sauce cool until thick, then spoon it into a piping bag and set aside.
  • Knead all dough ingredients except salt and butter for 10 minutes, adding the salt and softened butter at the 4-5 minute mark.
    Mix all the dough ingredients except salt and butter, then knead for 10 minutes, adding the salt and softened butter at the 4-5 minute mark.
  • Knead until a small piece stretches into a thin, translucent membrane without tearing - the windowpane test.
    The dough is ready when a small piece stretches into a thin, translucent membrane without tearing - the windowpane test.
  • Divide into 12 pieces, round, rest 10 minutes, then roll each long, fold the ends into the center, fold again, pinch the seam and shape into a spindle.
    Divide the dough into 12 pieces, roll each long, fold the ends into the center, fold again, and shape into a spindle.
  • Arrange on a lined tray and proof, covered, until doubled in size.
    Arrange the buns on the lined tray and proof, covered, until doubled in size.
  • Dust with flour and cut a single slash 1-1.5 cm deep down the length of each bun.
    Dust the proofed buns with flour and cut a single slash 1-1.5 cm deep down the length of each one.
  • Pipe the cheese sauce into the slash and across the top of each bun - the amount finishes exactly 12 buns.
    Pipe the cheese sauce into the slash and across the top of each bun - the amount finishes exactly 12 buns.
  • Bake at 170°C top / 180°C bottom heat on the middle rack for 20 minutes until the cheese crust is deeply golden.
    Bake at 170 degrees C top / 180 degrees C bottom on the middle rack for 20 minutes.
  • The sauce bakes into a glossy, milky crust with caramelized edges - rich and concentrated.
    The cheese sauce bakes into a glossy, milky crust with caramelized edges - rich and concentrated.
  • Cool until just warm. The crumb is soft and fine, the crust crisp and cheesy.
    The baked buns have a soft, fine crumb and a crisp, cheesy crust - exactly the bakery bite.

Notes

Tips: The cheese sauce is right when it flows back halfway across the pan. Use high-sugar yeast for this sweet dough. Score 1-1.5 cm deep so the buns open beautifully. Proof only until doubled - over-proofing makes the buns deflate when scored.
Food Safety: Keep eggs and dairy refrigerated until use. Baked goods with dairy should be consumed within 2 days at room temperature or refrigerated for longer storage.
Allergen Notice: Contains gluten (bread flour), dairy (milk, butter, cheese, milk powder) and egg. Not suitable for dairy-free diets.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Nutrition information is an estimate and provided for informational purposes only.
Keyword Bakery Bread, Cheese Bread, Rock-Baked Cheese Bread, Yan Shao Ru Lao Mian Bao