My husband loves these. He would buy them warm from this bakery in Shenton Way (I forgot the name of the shop) that sells these and a few other buns warm. The queue is always super long.
No kidding, this takes faster to bake than to rush there, queue up and then travel back. So it saves time and money to bake them at home. (as in all recipes, heh).
As in all one-proof dough, the key is to keep the dough away from draft at all stages, to lock the moisture in, make sure the gluten is properly formed, and use as much liquid (in the form of water/milk/sugar) as the dough can take, or as much as you can handle soft dough.
1 recipe from tangzhong bread
Add 1 tsp of bread improver (if desired) to the bread flour when making the bread
180g dried cranberries
250g cream cheese
60g condensed milk (or 60g milk and 90g icing sugar)
20g raw sugar
1 tsp vanilla essence
- Soak the cranberries in the water for the bread.
- Mix all the ingredients for the filing at quickly and shape them into 20 balls in a candy tray or freehand and freeze them till easy to handle. You can put in a lot that way.
- Drain the cranberry from the water
- Make the bread following the tangzhong recipe using the water from the cranberry to replace water in the recipe
- Mix in the cranberries.
- Divide the dough into 20, about 40g to 45g each.
- Find a nice 'face' of the dough, and shape each into a round.
- Wrap each dough with 1 tbsp of the filing.
- Press down the bun with a rolling pin.
- Cover and leave to proof until it doubles its size. Mine took 45 minutes. If your filing is very cold, this process could take very long.
- Place a piece of parchment paper over the whole tray, and then another tray on this parchment paper. This is to press down the dough, as well as to give the top and bottom the same finishing.
- Bake at 190C oven on a medium-high rack for 10 minutes or 170C fan-forced oven.