Miso Caramel Cheesecake Steamed Buns with Pickled Plum

Instructions

1. 1

   Dissolve yeast in warm water with a pinch of sugar. Let foam for 10 minutes. Mix flour and remaining sugar in a large bowl, create well in center.

   10min
2. 2

   Add yeast mixture and oil to flour. Knead for 12-15 minutes until smooth and elastic. Place in oiled bowl, cover, rise for 1 hour until doubled.

   15min
3. 3

   For filling, cream softened cream cheese with miso paste until smooth. Beat in eggs one at a time, then cream. Set aside half for steaming.

   8min
4. 4

   Make caramel by heating brown sugar until melted and amber. Carefully add butter and soy sauce, whisk until smooth. Cool slightly, fold into remaining cheesecake mixture.

   10min
5. 5

   Divide dough into 8 portions. Roll each into 4-inch circles. Place 2 tbsp plain filling in center, top with 1 tsp caramel mixture and minced umeboshi.

   12min
6. 6

   Seal buns by gathering edges and twisting. Place on parchment squares, rest 20 minutes. Steam in bamboo steamer for 18-20 minutes over boiling water.

   20min