I was so eager to try out making my own Cranberry Cream Cheese Buns and thanks to Sifu Kenneth Goh for this step by step recipe. I have made some modifications for my own reference.
The first lot of bakes, I did not place the additional baking tray on top so it risen like a normal shape bread (bloated). It was indeed a great idea to place the baking tray on top and it came out nice, like store bought Cranberry Cream Cheese Buns (self flattered). Texture was soft and cream cheese blends well. Felt great achievement for this bake.
Ingredients
300g bread flour
200g top flour
20g milk powder
100g castor sugar
5g salt
1 packet of instant yeast (11g)
1 egg
250g lukewarm water
60g cranberries (soaked)
Filling
250g cream cheese
150g condensed milk
200g top flour
20g milk powder
100g castor sugar
5g salt
1 packet of instant yeast (11g)
1 egg
250g lukewarm water
60g cranberries (soaked)
Filling
250g cream cheese
150g condensed milk
Directions
1. Put all dry ingredients in mixer and use a tablespoon to stir well. Make a well in the centre and crack the egg and pour lukewarm water in the centre. Use tablespoon to stir until a sticky dough is form and beat with mixer hook at medium speed until dough is smooth (about 5 mins). Add in butter and beat using high speed till the dough leaves the side if the mixing bowl (about 10 mins). Add in cranberry and beat till well mixed.
2. Transferred to a greased bowl and let it proof till Triple in size (about 40 mins). Cover with cling wrap and a wet towel.
3. While the dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the fridge till the dough is ready to use.
4. Once the first proofing done, take a small portion (or your desired size), dust with some flour and flatten the dough. Put 1 tbsp of cream cheese on the dough and seal the edges. Use the rolling pin to flatten the dough as flat and round. Let it proof double in size, leaving adequate space for expansion.
5. Prepare another baking tray, grease the base with butter and place base on top of dough so that the dough will be flatten during baking.
6. Baked in preheated oven at 190 Deg C for about 15 mins or until top and bottom of bread turn brown.
2. Transferred to a greased bowl and let it proof till Triple in size (about 40 mins). Cover with cling wrap and a wet towel.
3. While the dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the fridge till the dough is ready to use.
4. Once the first proofing done, take a small portion (or your desired size), dust with some flour and flatten the dough. Put 1 tbsp of cream cheese on the dough and seal the edges. Use the rolling pin to flatten the dough as flat and round. Let it proof double in size, leaving adequate space for expansion.
5. Prepare another baking tray, grease the base with butter and place base on top of dough so that the dough will be flatten during baking.
6. Baked in preheated oven at 190 Deg C for about 15 mins or until top and bottom of bread turn brown.
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