#新良第一节烤大赛# Cranberry Cheese Bun

Name: #新良第一节烤大赛# Cranberry Cheese Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Light cream; 5g Baking powder; 80g water; 315g Gluten bread flour; 135g High-gluten flour; 75g Caster sugar; 90g Dried cranberry; 45g Powdered sugar; 150g Cream cheese; 30g butter; 45g Whole egg liquid; 6g salt

by Chen Zhuzhu

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Bread is a common breakfast ingredient in our home, because my family don’t like sweets, so I prefer to make savoury small meal buns. Because of the addition of mascarpone cheese and cranberry, this bread has a sweet and sour taste, and is very soft. I don’t expect my family to love it... Share it with you

#新良第一节烤大赛# Cranberry Cheese Bun

1. Get the materials ready

2. Pour all the ingredients of the dough of material A into the bowl and stir evenly to the state shown in the picture.

3. The mixed dough is covered with plastic wrap and fermented to 3-4 times, and fermented to the highest degree, as shown in the figure

4. When the dough is fermented, we can prepare the cheese filling...Chop the dried cranberries, and stir the cream cheese until it is smooth. (I used mascarpone cheese, so you can stir without water. If not, you can use other cream cheese instead)

5. Pour the chopped dried cranberries into the stirred cheese and stir evenly (I am canned cranberries so there is no need for processing, if it is relatively dry, you can use wine to soak it first)

6. Put the stirred fillings into the piping bag and put them in the refrigerator for later use (if the cheese filling is thinner, you can also put it in the freezer layer and freeze for a while)

7. After the fillings are prepared, wait for the dough to ferment. Pour all the ingredients of the main dough except the butter into the bowl and stir until smooth, then add the butter and stir until the film comes out

8. Divide the mixed dough into 12 equal parts, round and loosen it. Roll the dough into an oval shape and squeeze the cheese filling

9. Roll it up and rub it slightly to be as wide as the mold

10. Put them in two square baking trays in turn, wrap them in plastic wrap and ferment at room temperature to double the size (if the temperature is low, you can also put hot water in the oven, adjust the temperature to about 35 degrees, do not wrap the wrap Direct fermentation)

11. Preheat the oven to 170 degrees, put the fermented dough into the oven, and bake at 160 degrees for about 25 minutes (the specific temperature depends on the individual oven). Brush the baked bread with a thin layer of butter immediately after it comes out of the oven (so that the golden color is more beautiful depending on personal preference! It looks good if you don't brush the oil...)