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Cranberry Cream Cheese Buns

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Ingredients
  

  • 1 recipe from tangzhong bread
  • Add 1 tsp of bread improver if desired to the bread flour when making the bread
  • 180 g dried cranberries

Filling

  • 250 g cream cheese
  • 60 g condensed milk or 60g milk and 90g icing sugar
  • 20 g raw sugar
  • 1 tsp vanilla essence

Instructions
 

Soak the cranberries

  • Soak the cranberries in the water for the bread.

Make the filing

  • Mix all the ingredients for the filing at quickly and shape them into 20 balls in a candy tray or freehand and freeze them till easy to handle. You can put in a lot that way.

Make the buns

  • Drain the cranberry from the water
  • Make the bread following the tangzhong recipe using the water from the cranberry to replace water in the recipe
  • Mix in the cranberries.
  • Divide the dough into 20, about 40g to 45g each.
  • Find a nice 'face' of the dough, and shape each into a round.
  • Wrap each dough with 1 tbsp of the filing.
  • Press down the bun with a rolling pin.
  • Cover and leave to proof until it doubles its size. Mine took 45 minutes. If your filing is very cold, this process could take very long.
  • Place a piece of parchment paper over the whole tray, and then another tray on this parchment paper. This is to press down the dough, as well as to give the top and bottom the same finishing.
  • Bake at 190C oven on a medium-high rack for 10 minutes or 170C fan-forced oven.