Berries and Cream Cheese Buns
Ingredients
TangZhong Roux
- 2 tbsp bread flour
- 10 tbsp water
Bread
- 210 g bread flour
- 56 g low gluten flour (e.g. biscuit flour)
- 20 g milk powder
- 20 g sugar
- 1 tsp salt
- 1.3 tsp yeast
- 85 ml water
- 30 g beaten whole egg reserve the rest of an egg for egg wash
- 84 g tangzhong roux
- 22 g salted butter
- 100 g cranberries
Topping
- 100 g cream cheese
- 25 g salted butter
- 4 tbsp powdered sugar
- 1 tbsp milk
- 1 tsp snow powder
- 10 raspberries
- 20 blueberries
Instructions
- Oil muffin tins, then lightly flour them.
Tangzhong Roux
- Mix the flour and water together and heat up while stirring, until a paste is formed.
Bread
- Mix flours, yeast, salt, sugar and milk powder.
- Mix water and egg together.
- Add the wet and dry ingredients and form a dough. Add the butter.
- Knead the dough until it is elastic and then add in the cranberries.
- Leave to proof until double its size, or when poked with a floured finger, the dent stays.
- Degas and reshape into a ball. Leave it covered on the bench for 10 minutes.
- Roll out dough to 25cm x 24cm.
- Cut 10 strips of 2.5cm each.
- Preheat oven at 160C.
- Cut each strip lengthwise in half leaving one end in tact, so that you get a long strip.
- Twirl the strip and then go around the bottom of the pan and then up the sides.
- Repeat for all the strips.
- Leave to proof until they are double their sizes. It takes about 25 minutes at 40C.
- Bake on the middle shelf for 15 minutes.
- Leave aside to cool to room temperature. Keep the buns in an airtight container after that.
Cream Cheese Filings
- Cream the butter, cream cheese, milk and sugar together until a soft paste is formed.
- Place the cream cheese filing in a piping bag
Assembly
- Pipe the filings onto the breads.
- Arrange the raspberries and blue berries on top of the cream cheese.
- Sprinkle with snow powder.