Cranberry Cream Cheese Buns

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, 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.

Dough 
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

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 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.