Recipe adapted from xingfuzhiwei
250g bread flour
30g AP flour
1/2 tsp salt
1 tsp instant yeast
40g dried cranberries, rehydrated then drained
50g cream cheese, lightly beaten till smooth & not chunky
Put everything, except the cranberries, into the bread maker and let it knead. I used no.9, which is the ‘Dough only’ option with ‘raisins *beep*’. Add in the cranberries when the machine beeps.
The dough is ready when it has doubled or so in size. Then, tip it over onto a floured surface.
The dough was smooth, not sticky, and very easy to handle. Shaping was no problem.
I shaped it into 8 round balls, arranged them in a ring pan and let them proof until they were about touching the rim of the pan.
When it’s ready, brush the top with egg wash then bake @ 180ºC for 20 minutes.
Look at this!!
Very rich and milky, cream cheese flavour was very very subtle but nice! A little too sweet to my taste though, would reduce sugar to 30g maybe next time.
Pillowy-soft and feathery-light. Very ‘stringy’ as well. Better than regular tang zhong bread.
A broken crown …