The first time I ate a Cranberry Cheese Bun, I bought it from Barcook. I fell in love with it instantly and ever since, would have craving for it now and then. Love the creamy cheese filling and heart the cranberries in them. To me, it’s a simple but heavenly treat. I was ecstatic to find Yukie shared her recipe for it in her blog and immediately went to try baking it myself. That was around October in year 2012 (^-^) After my successful first attempt, I would bake these buns on and off for myself, family and MIL. When she took her first bite of the cranberry cheese bun I gave her, she was obviously surprised at the taste. She had never tried this bun before prior to this. She too, is converted. Heard from my girl that my MIL would sometimes secretly buy these buns from the bakeries cos she wanted to eat them but was shy to ask me to bake for her (#^^#) I was still working then.
I must really credit Yukie for her recipe and her pretty buns have inspired me to produce “aesthetically pleasing-looking” buns too. I can be quite demanding on myself to produce nice looking food and bakes, though my hubby always complains that I put in too much effort and thoughts into it. Well, well ….
Below is the recipe I have adapted from Yukie’s blog and the photos of the buns I have baked previously. Posting this now cos I am going to post the other 2 versions of the cream cheese buns soon, but I reckon I should post first the “original” (^-^)
Ingredients for Dough
1/2 beaten egg
35g condensed milk
200g bread flour
50g cake flour
50g castor sugar
1/2 tsp salt
10g shortening (I have tried substituted the shortening with butter and it worked.)
10g unsalted butter
Ingredients for Tangzhong
30g bread flour
Ingredients for Filling
188g cream cheese
60g icing sugar
1.5 tbsp lemon juice
Cranberries (I also like to have the cranberries in the filling and not just for the bread dough, hence I would need more cranberries)
1. Cream icing sugar and cream cheese, add in lemon juice and beat well. *I add in some cranberries as well and mix them together. Leave inside fridge to harden so that it will be easier to wrap into dough at later stage.
2. To yield about 83g of tangzhong, you will need to mix 30g bread flour with 150g water (1:5 ratio). Use low fire to heat the mixture and constantly stir with a whisk until lines appear. Off fire immediately and transfer tangzhong into a bowl. Cover tangzhong with cling wrap to prevent the surface from drying. Leave it till room temperature before using.
3. To prepare the dough in a bread machine, add all the wet ingredients first. Followed by the dry ingredients like bread flour and cake flour to cover the liquid. Add sugar along the side. Use middle a well at the center of the flour and pour in the yeast. Careful don’t allow the yeast to touch the liquid. Press the “Dough” feature on the bread machine to start the mixing. This feature requires 1.5 hour incorporating proofing (I am using Kenwood bread machine). You may use mixer or hand knead the dough. Add in the salt after 2 minutes or when the ingredients come together. Add in the shortening/butter after another approx. 5 minutes or when a dough is formed.
4. Leave to proof in a bowl (covered with cling wrap) for an hour or when the dough has doubled in size. I like to leaving the proofing in a closed oven with a bowl of hot water placed in the oven.
5. Place the dough on a lightly floured surface and give it a few punches to release the air. Divide the dough into smaller size of approximately 60g (can yield 9 buns) each and add around 6 (or more!) cranberries into each small dough. Roll each dough into ball shapes. Let rest (lightly covered with cling wrap) for 15 min.
6. Roll flat each ball and scoop a teaspoon of the cream cheese filling into the centre of the dough. Wrap up the dough, securing the ends properly. Roll into a ball and place on a lined baking tray. Repeat for the rest. Flatten the rolled balls slightly with your palm. Save the remaining cream cheese filling (without the cranberries) for piping later. This is optional.
7. Cut a heart shape from the cranberry and place in the centre of the bun. This is optional.
8. Proof for approximately 60min. You may use the remaining cream cheese filling to pipe swirls (or other designs) on the buns. This is optional.
9. Bake in preheated oven of 160 deg Cel (bottom heat only) for 10 mins. Use a spatula and flip the buns to the other side. Use a spatula to press down the buns lightly and bake for another 7 min.
10. Remove from oven and let cool on a rack.
I love these Cranberry Cream Cheese Buns so much that I can have them everyday (^-^)