I am very delighted to have this receipe from sil whom her friends has attended valerie's workshop. But, i had using my own tang zhong method and based on valeries' receipe for the filling and i did not make it as flat outlook as i have decided to do the bun in a cupcake form. But, the taste of cream cheese filling is nice. Some are plain bun with filling of salted butter and pork floss as topping.
Ingredient:
100 gm of tang zhong
75gm dried cranberries
1 receipe of cream cheese filling
1. Add enough water to cranberries to cover and leave aside for 1/2 hr
2. Drain water from cranberries and squeeze dry
3. Follow instruction for making the bread dough for sweet soft buns. At step 4, when the dough is about to leave the bowl, add in cranberries and knead until the dough and cranberries are combined and the dough leaves the bowl
4. Lightly oil a clean mixing bowl, place dough in it, cover bowl with cling wrap and proof for 20 mins.
5. Divide into 40 gm portions, shape round and proof, loosely covered for 10 mins
6. Roll each piece of dough out with a rolling pin, then pipe a generous amount of cream cheese filling in the center and wrap up
7. Place the buns well apart on a non-stick (dark) cookie tray and place another non-stick (dark) cookie tray on the buns
8. Leave aside to prove for 1 hr
9. Bake in a preheated oven at 210C (top and bottom heat) for 12 mins
10. Remove the buns from trays and leave to cool on a rack
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Cream cheese filling:
200gm cream cheese
55gm Icing sugar
18gm Milk
3/4 tsp Pure vanilla extract
1. Cream the cheese, icing sugar and vanilla extract (slow speed) until smooth
2. Add milk (medium speed) and mix until very light and creamy
3. Fill into piping bag and refrigerate until needed.
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