Cranberry Cream Cheese Bun

Ingredients
Cream Cheese Fillings (to prepare in advance/overnight)
Group A
50g soft butter
90g icing sugar
250g cream cheese
Group B
1/4tsp salt
50g egg
20g yolk
Group C
10g corn flour
1tsp butter vanilla

Directions

• Whisk Group A in a mixer and add Group B
• Lastly add Group C till fillings are smooth
• Scoop about 20-22g each of cheese fillings into small plastic molds each and freeze to harden

Bread Dough

Pre-fermented Dough (prepare in advance/overnight)

92g bread flour

115g tap water

1g yeast

1g sugar

• Mix above ingredients well and let it proof at room temperature for 8hours or more

35g dried cranberry - soaked 5mins then drain well and cut into small pieces (1/3)

330g Japanese bread flour

80g sugar

45g egg

10g milk powder

8g SAF yeast

1g Bakerine Plus improver

30g butter

20g cream

55g full cream uht milk

6g salt

Directions

• Put all dry ingredients in mixer bowl (flour, sugar, milk powder, yeast, improver) and dry mix
• Add sour dough together with egg, butter, cream and milk and knead for about 5min
• Add salt and cranberry and knead till thin membrane stage (about 20min)
• Round dough and rest for 10mins covered
• Weigh dough at 40g each
• Roll to round flat shape, scoop frozen cream cheese fillings and cover with dough into a ball
• Put on tray brushed with shortening, making sure ample space between each dough
• Prepare baking paper brushed with shortening, cover on top of dough and place another weighted baking tray above so that dough will proof horizontally
• Let proof for 2 hours and bake at 190°C (rotate every 5min and keep checking bottom of bread for golden color)