Berries and cream cheese buns
I wanted to make these today initially, but what I like even more is the moist fresh cream cheese that is piped in after baking. So I made these with the exact same ingredients, but different shaping method.
Then I got interested in making it more colorful and hence added the berries on top. So, there are three kinds of berries: raspberries, blueberries and cranberries. Super nice. The base is the tangzhong bread that I love.
This is an idea from ABC cooking. I really don’t like the bread at ABC, so I used my own bread recipe, I also added cranberries to the dough, making the fresh berries optional. The adopted the way ABC does the shaping of the dough
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Recipe
Berries and Cream Cheese Buns
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
TangZhong Roux
- 2 tbspbread flour
- 10 tbspwater
Bread
- 210 gbread flour
- 56 glow gluten flour (e.g. biscuit flour)
- 20 gmilk powder
- 20 gsugar
- 1 tspsalt
- 1.3 tspyeast
- 85 mlwater
- 30 gbeaten whole egg, reserve the rest of an egg for egg wash
- 84 gtangzhong roux
- 22 gsalted butter
- 100 gcranberries
Topping
- 100 gcream cheese
- 25 gsalted butter
- 4 tbsppowdered sugar
- 1 tbspmilk
- 1 tsp snow powder
- 10raspberries
- 20blueberries
Method
- 01<p>Oil muffin tins, then lightly flour them.</p>
- Tangzhong Roux
- 02<p>Mix the flour and water together and heat up while stirring, until a paste is formed.</p>
- Bread
- 03<p>Mix flours, yeast, salt, sugar and milk powder.</p>
- 04<p>Mix water and egg together.</p>
- 05<p>Add the wet and dry ingredients and form a dough. Add the butter.</p>
- 06<p>Knead the dough until it is elastic and then add in the cranberries.</p>
- 07<p>Leave to proof until double its size, or when poked with a floured finger, the dent stays.</p>
- 08<p>Degas and reshape into a ball. Leave it covered on the bench for 10 minutes.</p>
- 09<p>Roll out dough to 25cm x 24cm.</p>
- 10<p>Cut 10 strips of 2.5cm each.</p>
- 11<p>Preheat oven at 160C.</p>
- 12<p>Cut each strip lengthwise in half leaving one end in tact, so that you get a long strip.</p>
- 13<p>Twirl the strip and then go around the bottom of the pan and then up the sides.</p>
- 14<p>Repeat for all the strips.</p>
- 15<p>Leave to proof until they are double their sizes. It takes about 25 minutes at 40C.</p>
- 16<p>Bake on the middle shelf for 15 minutes.</p>
- 17<p>Leave aside to cool to room temperature. Keep the buns in an airtight container after that.</p>
- Cream Cheese Filings
- 18<p>Cream the butter, cream cheese, milk and sugar together until a soft paste is formed.</p>
- 19<p>Place the cream cheese filing in a piping bag</p>
- Assembly
- 20<p>Pipe the filings onto the breads.</p>
- 21<p>Arrange the raspberries and blue berries on top of the cream cheese.</p>
- 22<p>Sprinkle with snow powder.</p>