Tuesday 9 July 2013

Cranberry Cream Cheese Buns by Sharron Wee

Prepare TZ in advance
( 25g Bread Flour + 125 Water)

** Mix the above ingredient together in a pan.  Use low fire to heat the mixture. Stirring constantly.  Initially it will remain a liquid, but it will undergo a change after a few mins and thicken to a creamy texture. Lines will appear while u are stirring. Remove from heat immediately and pour the mixture into a shallow dish. Cover with cling wrap to prevent the surface from drying. Allow TZ to cool to room temp before you add it into the bread dough.

Ingredients for Cream cheese Filling

250g cream cheese
60g icing sugar
Zest of 1 lemon
2 tbsp lemon juice
10g Cranberries coarsely chopped

** Hand whisk the cream cheese with icing sugar, add in lemon juice and beat well.
 Fold in the cranberries. Leave it inside fridge to harden so that it will be easier to wrap into dough at later stage

Ingredients for Bread Dough ( pls note that this dough can be very difficult to handle becos it is very very sticky. BUT the final product of the buns will be nice and soft) Generously flour your palms when handling dough

1/2 beaten egg
35g condensed milk
83g tangzhong
60ml water
200g bread flour
50g cake flour
50g castor sugar
7g yeast
5g salt
 10g unsalted butter
40g cranberries


Prepare dough in a bread machine, add wet ingredients first followed by the dry. I am using Kenwood BM. Press dough Function #8.  This feature requires 1.5 hour incorporating proofing.

Once dough is ready in BM, remove and place on a floured worktop, punch dough to release the trapped air. Flour your hands and shape dough into a ball. Let it proof for another 15 mins, cover with cling wrap.

After 15mins proofing,  weigh the doughs individually and make small round balls of  approx. 70g each.

Flatten each dough with a well floured rolling pin, use 2 teaspoons to assist in adding the cream cheese ( about 1 tbsp )  onto the center of each dough. Wrap the dough and seal it up using finger tips to pinch and close the gaps. Round into balls again and transfer to a baking tray line with baking paper. Use your palm to lightly flatten the balls.

Leave dough to proof for an hour before bake **DO NOT EGG WASH

Pre-heat oven 160 degree. Bake buns for approx. 10 mins on each side then flip and give it a slight press again and bake for another 10 mins.

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