I first tried cranberry cream cheese flat bun when my in-laws bought it home. She told us 'very nice, try it!'. I wasn't half convinced because it looks plain, flatten, and nothing in its appearance that attracts me to it. However, one bite and I am in love with it. The bun was very soft, and the cream cheese inside was simply addicting.
I searched around for the recipe of this bun and it seems to be quite an easy bun to make. The challenging part is probably to make that 'flatten' shape. My first trial was good, but it turned out to be a raised bun, even though I had flatten it during shaping. This time, I placed another baking sheet on top of the bun in the oven, so as to restrict the rising 'upward' to create that flat appearance. Now I am really satisfied with it!
- 90g high protein flour
- 60g low protein flour
- 20g sugar
- 1/3 tsp salt
- 1/2 tsp instant yeast
- 70ml water
- 20g egg
- 30g butter
- 1 tablespoon cranberry
- 120g cream cheese
- 20g sugar
- Mix all the dough ingredients (except butter) together, combine and knead for 10 minutes. Add in butter, knead until smooth.
- Leave the dough to rise until double in size.
- Divide the dough into 6 portions.
Roll each portion flat, spoon in cream cheese fillings in the middle of the dough, wrap up the fillings and pinch to seal up the edges.
Lightly roll/press down the dough to create the flatten appearance.
- Arrange the wrapped up dough on a baking sheet, place another baking sheet (or anything flat that can be used in the oven) on top.
- let the dough rise for another 1 hour.
Bake in the preheated oven at 190 degree Celsius for 15 minutes.