Cranberry Cream Cheese Bread (12pcs)
*Using soft bread recipe using TZ method from Camilla Teo...
Ingredients:
(Dry)
195g bread flour
90g cake flour
6g instant yeast
30g caster sugar
12g full cream milk powder
45g cranberries (soak 30mins)
(Wet)
1 egg lightly beaten
65g fresh milk
75g tang zhong (22g bread flour & 110g water)
45g butter (to be added last)
6g salt (to be added last)
Fillings
125g cream cheese (i used Philadelhia Lemon flavoured)
50g icing sugar
15g cranberries (soak 30mins)
Method:
1. Mix cream cheese and icing sugar well and fridge it to be used later.
2. Add all the wet ingredients (except the butter & salt) into a mixer.
3. Followed by all the dry ingredients (except cranberries).
4. Allow the mixer to knead the dough till it looks stretchy before adding the butter & salt.
5. After the butter & salt is being mixed into the dough allow the mixer to knead the dough for approximately 20mins or till the dough is smooth & doesn't stick to the sides of the mixing bowl. Add in the soak Cranberries and mix well.
6. Lift the dough out of the mixer and shape into round ball and allow it to proof for up to 1 hour or till the dough double in size.
7. After the first proofing is done, gently punch the air out of the dough and it round again and let the dough sit for 15mins, covering it with a damp cloth.
8. You may now separate the dough into portions of 50g each.
9. Roll flat the dough and add a tsp of cream cheese and some cranberries and shape it into a ball and press it down gently.
10. Leave to proof another 40-60mins.
11. Bake it in preheated oven at 160C for about 25mins.
12. Gently place another pc of baking sheet above the dough and use a light baking tray to press over it and send to bake for 15mins. After that remove from oven, flip the bun, cover with baking paper and tray and bake for another 10mins. This is to achieve the flat bun with brown top & bottom.
Post link: https://www.facebook.com/photo.php?fbid=10154561079070595&set=gm.690789307656815&type=1&theater
(Dry)
195g bread flour
90g cake flour
6g instant yeast
30g caster sugar
12g full cream milk powder
45g cranberries (soak 30mins)
(Wet)
1 egg lightly beaten
65g fresh milk
75g tang zhong (22g bread flour & 110g water)
45g butter (to be added last)
6g salt (to be added last)
Fillings
125g cream cheese (i used Philadelhia Lemon flavoured)
50g icing sugar
15g cranberries (soak 30mins)
Method:
1. Mix cream cheese and icing sugar well and fridge it to be used later.
2. Add all the wet ingredients (except the butter & salt) into a mixer.
3. Followed by all the dry ingredients (except cranberries).
4. Allow the mixer to knead the dough till it looks stretchy before adding the butter & salt.
5. After the butter & salt is being mixed into the dough allow the mixer to knead the dough for approximately 20mins or till the dough is smooth & doesn't stick to the sides of the mixing bowl. Add in the soak Cranberries and mix well.
6. Lift the dough out of the mixer and shape into round ball and allow it to proof for up to 1 hour or till the dough double in size.
7. After the first proofing is done, gently punch the air out of the dough and it round again and let the dough sit for 15mins, covering it with a damp cloth.
8. You may now separate the dough into portions of 50g each.
9. Roll flat the dough and add a tsp of cream cheese and some cranberries and shape it into a ball and press it down gently.
10. Leave to proof another 40-60mins.
11. Bake it in preheated oven at 160C for about 25mins.
12. Gently place another pc of baking sheet above the dough and use a light baking tray to press over it and send to bake for 15mins. After that remove from oven, flip the bun, cover with baking paper and tray and bake for another 10mins. This is to achieve the flat bun with brown top & bottom.
Post link: https://www.facebook.com/photo.php?fbid=10154561079070595&set=gm.690789307656815&type=1&theater