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Friday, November 25, 2011

Cranberry Cream Cheese Buns - More Experiments




This is a very quick post to report back on my experiment on the Cranberry Cream Cheese Buns.

The last time I made these, I did not succeed in getting sufficient cream cheese filling into the buns. I repeated the last recipe and went for a simpler cream cheese filling formula. Chilled to get a firmer texture, I was able to portion a generous amount of cream cheese filling with an ice cream scoop. However, after baking, what started out to be a silky smooth cream cheese, took on a split and curdled appearance.

The buns were tasty though, especially when it is still warm from the oven. However, in terms of replicating Barcook's creamy cheese filling, this is not a success. It is baffling how Barcook's filling remains so smooth and silky even after baking... it is almost as if they injected the filling after the bread was baked. Most dairy products, may it be cream cheese or butter tend to curdle a little after baking. I tried a few different combinations of cream cheese / cream cheese spread/ mascarpone - all did not retain the silky creamy texture. After the last trial , I simply decided that the bakery must have used some form of processed cheese which is not available to us.

If you choose to use my last recipe for the sweet buns, the result of the buns will be similar to the bakery's - very soft, very easily squashed to yield a wrinkly appearance. (above photos)
If you prefer a bread with more structure, you can try the following sweet buns recipe and it will give you more structure. (See photo below)


Anyway, I think I've had enough of cream cheese buns for now and am satisfied enough as far as a home baked cream cheese bun is concerned.
For those who love this enough to experiment further, please keep me posted... :)

Recipe : (adapted from 65C Tangzhong Bread)

A. Water Roux
Bread flour           100g
Water                    500g

Bread flour            228g
Plain flour             60g
Dried Yeast          6g
Castor sugar         30g
Salt                       3g

Milk                     120g
Egg                      30g
A (Water Roux)   72g

Unsalted butter     30g

Dried Cranberry   50g ( I ran out of this so I omitted the berries for this exercise)

Method :
A. Water Roux
1. Mix flour and water in a saucepan and stir well with a whisk. Heat up the mixture in the saucepan gradually until temperature reaches 65 C , stirring all the time.
2. Remove the mixture from heat and continue stirring until water roux thicken. Stirring lines should be visible in the water roux.

Bread :
1. In a mixing bowl, mix B (except for salt) and C (except for water roux) and mix with a dough hook until the dough gathers to form a ball.

2. Add Water Roux from C. Continue mixing until dough gathers together. Add the salt from B.

3. Add butter and continue kneading for 15-20 mins on medium speed. The dough should no longer stick onto the wall of the mixing bowl. It should not be tacky when you tap on it with your fingers. Window pane test can be performed now by stretching the dough to form a thin pane. The stretched pane should not break. Add in cranberries at this stage.

4. Gather the dough and roll it into a ball and let it proof in a lightly oiled bowl for 40mins at room temperature.

5. Knead the dough slightly on a lightly floured board. Portion the dough into 40g portions. Roll each portion into a small ball and let it proof for 10mins.

6. Flatten each dough and scoop about 20-25g of cream cheese filling and seal the dough to form a round bun.

7. Place (6) on a lined baking pan and place another baking sheet over it. Proof the dough for 30mins.

8. Bake (6) together with baking sheet on top at 170C for 20mins. Cool down.

Cream Cheese Filling :

1. Cream 200g  of cream cheese with 50g of powdered sugar, 18g whipped cream and 1 tsp of vanilla extract until smooth.
2. Chill until firm before use.


Sara said...

Yum, these buns look fantastic! Love the cranberries in there - delicious!

WendyinKK said...

Hmm.. will egg yolks help keep the cream cheese together?

Honey Bee Sweets said...

Am still in Melbourne now but just want leave a comment to say these cranberry cheese buns looks super yum! Guess you opted for heavy cream to smoothen the filling a little! I will try this water roux bun recipe next time since my sis love this bun so much! Tks!

busygran said...

I've yet to try cream cheese buns. Would give it a try and from your feedback about the cheese, I probably tweak it and see how it goes! Thanks for the useful sharing!

Sherleen.T said...

the buns looks so soft in color that i like it so much...

Jane Chew said...

No matter what is the result, I know it taste as good as what I can imagine. Thumb up! I will definitely have a go after my in law going back next week. I just tried again ur 酥皮蛋塔,my in law loves them so much. Thanks for sharing to recipe. You are my 师傅。

Shirley @ Kokken69 said...

@Wendy : I don't think putting egg yolk will help. Have tried this, it just turned into a dry custard.

Shirley @ Kokken69 said...

@Jane - no no, I cannot be your 师傅. Like I had said before, I am just playing masak masak in the kitchen... pretending to cook :)

Janine said...

The first picture looks absolutely like Barcook's one as far as I'm concerned ;p

And I think this current recipe looks equally awesome as well - the structured flat buns look equally good!

ann low said...

The buns look so good especially with the cranberries in it. I definitely love to give this a try. Thanks for sharing :)

daphne said...

You can open a bakery with your beautiful creations and "experiments"! I could have a few of the buns in a flash.

Sonia ~ Nasi Lemak Lover said...

From what you have described, the MY filling version is difference from what you having here , wish I can try this out the soonest possible. Maybe ask my hubby to tapau for me when he travel to SG for business trip next time ^_^

Shu Han said...

you are so determiend to try this with different recipes! i remember the cranbery cream cheese buns craze in singapore. yours look just as good really!!

baking4GEM said...

I just baked a batch of cream cheese buns from Alan Ooi but my filling evaporated :(... Was googling for a reason and came across your posting. Guess I must be more generous with the filling. Thanks for your sharing

fendi said...

Hi shierly in the bread recipe you mentioned about proofing the dough for 30 minutes before baking, did you put the dough in the proofer steamer(where it is hot) or at room temperature? Thanks effendi

Shirley @ Kokken69 said...

Hi Fendi - I just proofed it at room temperature. Primarily because the weather here is generally quite warm. Our average temperature here is about 28C.

Shirley @ Kokken69 said...

Hi Fendi - I just proofed it at room temperature. Primarily because the weather here is generally quite warm. Our average temperature here is about 28C.

effendi said...

Haha thanks for the info shierly. Will try it again. Cheers


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