Cranberry Cream Cheese Bread (蔓梅奶酪面包）
Updated post on 23-10-2016
Updated the post using pan fried method and upload new pictures. Personally, I find that pan fried method yields a better shape but you have to ensure the side skirt is cooked by pan frying the side for 30 seconds too.
INTRODUCTION
I had always wanted to prepare this bread but I have never take a move to prepare it as I have either forget to buy cream cheese or cranberries. Since I have both items at home yesterday, I have decided to give it a try.
In the internet, most recipes have called for the use of tangzhong (water roux method). However, I am rather reluctant to try since I prefer a simpler recipe. In the process of searching, I have stumbled across this rather quick recipe with simpler ingredients and method…
When I was preparing the bread, I knew it will be a soft bread. For the first proofing, it requires to proof until 3 times bigger. In addition, the bread dough is very sticky and shaping handling is quite a challenge.
But when I took the first bite, it confirmed that it is a very fluffy soft bread, resembled those that I have purchased from the famous bakery chains Bread Talk or Barcook Bakery.
As the original recipe requires about 250 grams of cream cheese, what I have on hand is only about 120 grams of cream cheese, therefore some of the buns have no fillings in it.. I thought it might also good to prepare the buns to show readers how the fluffy the buns are.
WHAT IS REQUIRED
Recipe adopted from : Cream Cheese Bread
Servings: About 15-16 pieces
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300 grams of bread flour
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200 grams of top flour or cake flour or pao flour
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250 grams or ml of lukewarm water.
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20 grams of milk powder
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100 grams of castor sugar
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100 grams of butter or margarine
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5 grams of salt
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1 egg
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1 packet of instant yeast (11 grams)
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60 grams of cranberries (soaked)
Fillings
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250 grams of cream cheese (at room temperature)
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150 grams of condensed milk (substitute with 100 grams of icing sugar)
STEPS OF PREPARATION
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Put all dry ingredients (except butter) in the mixing bowl, use a tablespoon to stir and make a well in the centre. Crack the egg and put in the lukewarm water. Use the tablespoon to stir until a sticky dough is form. Transfer to the mixer with a dough hook, beat the dough at medium speed until the dough are smooth (about 5-6 minutes). Add in the soften butter, beat using high speed until the dough leaves the side of the mixing bowl (about 10 minutes). Add in the cranberry and “beat” until well mixed (about 1-2 minutes).
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Transfer the dough to a flat floured surface, lightly knead until it is smooth. Proof in a greased bowl until it is TRIPLE in size (it took me about 40 minutes in the hot morning). Note that this dough is rather sticky, if it is difficult to handle, add in bread flour tablespoon by tablespoon until you can shape the dough.
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While your dough is proofing, cream the cream cheese until light and fluffy. Add in condensed milk and beat until well combined. Chilled in the refrigerator. Chilling is to facilitate the wrapping process. After you beat the cream cheese, please take some and taste if it suits your taste bud. You can either add some castor sugar or more condensed milk if you found that it is not sweet enough.
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Once the first proofing is done, transfer out to the floured surface, divide the dough into 75 grams per bread (or your desired size). Lightly knead the dough, flatten it using a rolling pin. Put 1-2 tablespoons of cream cheese on the dough, seal the edges and use the rolling pin to flatten the dough as flat and as round as possible. Transfer to the greased baking tray and let it proof until double in size. Leaves adequate space for the expansion.
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Pre-heat the oven to 190 degree Celsius.
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Once the second proofing is done, bake in the oven for about 15 minutes or until the top of the bread turns golden brown. (Subsequent to the issuance of this post, some readers have highlighted that in order to make it flat, topped the tray with the dough with another baking tray, as such, the dough will not rise above the height of the baking tray. In this case, you will need to grease the bottom of the top baking tray).
- For pan frying method. Heat up a non stick pan under low to medium heat. Pan fried one side until it is golden brown. Flip over and pan fry the other side until it is golden brown. One sides will take 3-4 minutes depending on your heat. Before taking out, take a piece of the bread by hand, and roll the sides slowly again the pan surface and pan fried for 30 seconds. Ensure the sides has dried out and not overly soft like uncooked dough.
CONCLUSION
This is a rather simple recipe except the dough is slightly soft and more difficult to handle. Add more flour if you feel that it is too sticky. Do give it a try and let me know about the outcome of your bakes.
Hope you like the post today. Cheers and have a nice day.
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Thanks for sharing, Kenneth. This bread is yummy, will give a try. Once again, thanks!
Welcome
Thanks for sharing…
Welcome
Hi, I just tried baking this. I love the taste and the soft texture of the bun!
But my cream cheese filling is powdery instead of creamy, is it my oven too hot?
And my bun is a lot “fatter” , not flat at all.
Nonetheless, the taste is really fantastic, I will try baking again. Thanks!,
shape wise should be because of shaping. Powder cream cheese, is it because of the brand? do you add condense milk?
I use Philadelphia cream cheese. Yes, I added condensed milk.
Hmmm, never encountered this case before. ..
I tried out your cranberry cream cheese recipe. Thumbs up.
However, my buns are puff up and not as pretty as yours ?
Do try to put some baking tin on top.. I only know that after I issued the post. Haha
lol! Sure will try that ?
My buns are crisp on the outside though n not as ‘white’ as compare to your pictures. Would you happen to know why …
It depends on oven temperature. Possibly top heat not enough
Hi, I would like to seek advice. I’ve tried your receipe of cranberry bread. I’ve used cake flour and bread flour combi and after bake the bread is abit hard not as soft. Kindly advice what’s thr problem?
Likely to be under proofed. Sorry to hear that.
Hi, tried making this on Sat…turn out successful..taste nice and fluffy…thanks Kenneth for sharing..
Hi,I tried this bun in Singapore and absolutely loved it. I definitely want to try to make it at home.What type of cranberries exactly do you use? Dried sweetened cranberries or fresh?
Dried cranberries
Thanks! I made it today and it turned out pretty good 🙂 The buns turned quite big though. I guess I’ll use a bit less yeast next time.
Hi for this recipe can I use bread maker to do d kneading n proofing?
I used some bread flour for those and the buns came out great 🙂
Bread flour is a good alternative too.
Made them last night for breakfast the next morning!
Was wondering how to store it actually!
Since there’s cream cheese will it be neves dart to store it in the freezer if not consumed immediately?
How long can it keep outside at room temperature?
Usually one recipe is not many pieces and kids like to eat. Within 2 days we finish all. I put at room temperature and never encounter problem. If your family is small, suggest half the recipe.
Hi, can I replace milk powder with fresh milk instead?
No, just used plain flour or bread flour
I’ve made these today and they are absolutely fantastic! The buns are indeed fluffy! Thank you for sharing this recipe. 🙂
Glad to hear that..
Can we use bread machine to do the kneading and poofing job?
Yes. you can . any type of kneading can be used by bread machine
Can I make the dough in bulk and keep for few round of baking? I mean keep in fridge for days or weeks? if can, how?
Yes. Please refer this post : https://kwgls.wordpress.com/2014/08/21/freezing-and-thawing-yeasted-bread-doughhot-dog-buns-%E5%86%B7%E5%86%BB%E5%8F%8A%E8%A7%A3%E5%86%BB%E9%9D%A2%E5%9B%A2-%E7%83%AD%E7%8B%97%E9%9D%A2%E5%8C%85%E9%A3%9F%E8%B0%B1%EF%BC%89/
Hi, should i use weight scale to measure the ingredients or follow the weigh measurement from the measuring cups /spoons?
I think it is easier if you get kitchen weighing scale … and the calibration are more precise. Otherwise you have to google for conversion like = 1– grams equal to ?? tablespoon of flour
I really dont like cranberries.
Can i make this bread without the cranberries?
Thank you.
I really love cream cheese bread when i was in Singapore..
Definitely, you can use raisins if you want or totally omitted..
Hi Kenneth
Would really like to know whats the purpose of milk powder in this bread that it can actually substitute by adding more flour as mentioned by you. Do u think I can use Happy Call to “bake” it ?
Milk powder is to make it milkier and tastier and more aromatic.. If English muffins can be pan fried, I think happy call pan should be an alternative.
Ho Kenneth. Thanks for your reply. Baked this today using oven. Taste is good but didnt have another tray to put on top of the dough and thus they look like buns rather than ah bian :p will perfect it and update.