Cranberry Cheese Soft European Buns

Name: Cranberry Cheese Soft European Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g High fan; 100g water; 0.5g High sugar tolerant yeast; 30g Light cream; 4g salt; 45g Sugar; 15g butter; 100g Cream cheese; 10g milk powder; 10g Powdered sugar; 10g milk; 70g Wine Dried Cranberries

by Light Meal International

4.8 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

3

This is a recipe that can be made at home. Sweet and sour dried cranberries, rich creamy cheese filling, taste no worse than bakery. The key is to have enough food, enjoy eating, and have a sense of satisfaction!

Cranberry Cheese Soft European Buns

1. The Polish materials are mixed and sent to the surface with bubbles at room temperature. Put them in the refrigerator for 12-24 hours (if you are in a hurry, you can use them directly without refrigerating).

2. Mix the main dough and Polish seeds, knead the dough to the complete stage, finally add the wine-stained dried cranberries and mix well, and ferment for about 1 hour at a room temperature of 28 degrees at a time.

3. Divide into 240g/piece, this formula can be directly divided into two equal parts, roll into an oval shape, and relax for 30 minutes.

4. Flatten the loose dough.

5. After rolling it, turn it over and squeeze the cheese filling (mix it according to 100g of cream cheese, 10g of powdered sugar, 10g of milk powder, and 10g of milk).

6. Squeeze tightly.

7. Rub it a little, and turn it up from both ends to form an "s" shape.

8. The second fermentation is about 1 hour at 35°C.

9. After the fermentation is over, sift the flour, put it in the oven and heat up to 200°C, lower the heat to 190°C, and bake for 20 minutes (the oven temperature is for reference only).