Cranberry Cream Cheese Buns (recipe adapted from here)
Ingredients:
Tangzhong
20g Blue Jacket Bread Flour 100g water*Combine flour & water & heat the mixture over low fire, stirring continuously. Remove pot from heat once the mixture become thicker & visible lines appear. Cool for later use.
Cream Cheese Filling
225g Cowhead cream cheese, softened50g icing sugar 25g Cowhead UHT milk*Blend cream cheese with icing sugar & milk till smooth & creamy. Transfer to a piping bag & chill in fridge till ready to use.
60g dried cranberries*Rinse & soak the dried cranberries in water for 15mins. Drain & squeeze dry. Set aside.
Dough
210g Blue Jacket Bread Flour 56g Blue Jacket Cake Flour40g fine sugar 1/2 tsp salt 6g instant yeast 84g tangzhong 85g water 30g whole egg 20g Cowhead salted butter
Method:1. Mix all ingredients together (except butter) into a mixer fixed with a dough hook. Knead till combined & add the butter. Continue to knead till window pane stage. Add in cranberries & knead for 1 min. Proof for 1hr.
2. De-gas & divide into equal portions. Flatten each dough using a rolling pin & pipe a generous dollop of cream cheese in the center of the dough. Wrap & pinch the dough to close & placed on a silpat mat. Cover the buns with another silpat mat & placed another baking tray on top. Proof for 1hr.
3. Bake in a preheated oven at 200C for 12mins.