Cranberry Cheese Buns
1.
Prepare the dough ingredients.
2.
Add all the ingredients to the mixing bucket of the chef's machine, turn on the low gear to form a dough, and then turn to the medium speed to knead the dough. The dough has better stretchability when it is kneaded to the expansion stage.
3.
Put the dough into the tray in a round shape, use a fermentation box, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.
4.
Use the fermentation time to make fillings: add the softened cream cheese in advance to powdered sugar and stir until fluffy with an electric whisk.
5.
Dried cranberries are soaked in rum in advance, chopped and added to the cheese, mix well and set aside.
6.
The fermented dough is taken out and vented properly, divided into 6 equal parts, kneaded and covered to relax for 20 minutes.
7.
Flatten the loose dough, pack about 15g of stuffing, fold it around like a bun, and pinch the joints tightly.
8.
Wrap all the dough and place it on a baking sheet lined with greased paper at intervals.
9.
The fermentation tank is preheated in advance, select a temperature of 35 degrees, a humidity of 85%, and a time of 50 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the second fermentation to about 2 times the size.
10.
Sweep a layer of egg liquid on the surface of the fermented dough.
11.
Use sharp scissors to make a "cross" cut in the middle of the dough.
12.
Use an electric oven, preheat it up and down 170 degrees in advance, put the baking tray in the middle, and bake for 15-18 minutes.
13.
After baking, the bread comes out of the oven immediately. After shaking, take it out of the baking tray and place it on the wire rack to let cool.
Tips:
1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of the dough.
2. Use the fermentation tank for fermentation, the constant temperature and humidity space of the fermentation tank, so that the dough is proofed just right, and the finished bread is in a better state.
3. The baking temperature and time are for reference only. After the bread is beautifully colored, it can be covered with tin foil. Please adjust it according to the actual situation.
