Wednesday, July 5, 2017

Cranberry Cream Cheese Buns

Cranberry Cream Cheese Buns  
(recipe adapted from here)


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, softened
50g 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.

210g Blue Jacket Bread Flour
56g Blue Jacket Cake Flour 
40g fine sugar
1/2 tsp salt
6g instant yeast
84g tangzhong
85g water
30g whole egg
20g Cowhead salted butter

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 centre 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.


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