This is a follow-up from my previous post of The “Original” Cranberry Cream Cheese Buns. This recipe is a slight variation from the former, using cheese tangzhong in the bread dough as well! The cheese level is upped! If you like cheese, this recipe is for you then (^-^) You can also use the cheese tangzhong in this recipe for your other bread recipes that incorporates tangzhong too!
I do not have much photos of these Cranberry Cream Cheese Buns (with Cheese Tangzhong) and I’m wondering why (><) I should have taken more photos to do justice to the buns. They are really nice. Hmm … maybe this calls for a revisit to the recipe and make these buns again soon? Will make sure to take more photos this time (^-^)
For Cream Cheese Tangzhong
Cream cheese 100g
Cold water 200cc
Bread flour 50g
1. Cut the cream cheese into small pieces and place in the cold water. Turn on to medium fire on the stove to cook the cream cheese mixture till it melts. Must stir constantly.
2. Once the cream cheese has melted, remove from heat and stir in the bread flour.
3. Stir till the mixture turns thick like how tangzhong should be (a runny paste). (I was unable to achieve this without putting the mixture on small fire and continue to stir).
4. Leave to cool for later use in your baking. This tangzhong can be kept in the fridge for 3 days.
For the buns
To make the cranberry cream cheese buns as shown in the pic, you may follow the recipe in my previous post
Cranberry Cream Cheese Buns (The “Original”)
and substitute the tangzhong with the cream cheese tangzhong.
Hope you will like this “cheesier” version of the buns. Coming up next, my chocolate version sans the cranberries (^-^)