Monday, November 21, 2011

Cranberry Cream Cheese Soft Buns


When i saw Shirely Kokken69 shared this Barcook's popular out-of-the-oven-this-minute-gone-next Raisin/Cranberry Cream Cheese bun, i was curious how the taste as i never eaten this famous bun before. After few days, while i fetching my kids from tuition class, we dropped by this famous bakery shop nearby the tuition centre(as i always saw a lot of peoples inside this bakery shop, so i supposed this shop is popular among the local). While i went through what to buy, i spot this cranberry cream cheese bun and it remind me Shirley Kokken69's post, immediately i buy one and try out. I immediate fall in love with this bun, it was so yummy, soft and fluffy bun , and i also love the cream cheese filling, simply yummy. The shape of this bun is like normal round bun and it look difference from Barcook's bun which is flat bun.



Cranberry Cream Cheese Buns



I immediately try out Shirley's recipe to see her recipe is close to the bun which i tasted. But i realized that the cream cheese filling shared by Shirley was totally difference from what i tasted. Her cream cheese filling is more on custard taste and look yellow..but that filling i tasted was totally cream cheese taste and look pale in colour. This the bun that using Shirley's recipe..

Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns


This is the bun that i bought from bakery shop.....pale in colour, light and fluffy..

Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns


but the next day turned quite oily and sticky..not as nice as taken the same day..i guess their recipe adding too much of butter/oil..

Cranberry Cream Cheese Buns



I did not give up, try again with another batch with my own creation of cream cheese filling (i was tried hard to recall the taste)..and I was so happy that the my creation of cream cheese filling was almost the same taste as that one i bought. And i also adjust the oven temperature and bake at lower rack as the bun i bought was pale in colour unlike the normal bun with egg wash and look golden brown.
This is how my cranberry cream cheese look like...


Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns


Cranberry Cream Cheese Buns

Before baking...


Cranberry Cream Cheese Buns



Cranberry Cream Cheese Buns

I adapted the sweet bread dough recipe from the "magic bread" cookbook by Alex Goh. I like his gelatinezed dough method which simply mix flour and hot boiling water and keep till the next day (i was kept it for 48hrs). I find that his bread making method is good, resulted a soft and springy bun, and  also remains very soft on the 2nd day . Also do not over add the dried cranberries and raisin, few pieces are enough.


Cranberry Cream Cheese Soft Buns
(recipe source: basic sweet bread dough adapted from Magic Bread cookbook by Alex Goh, cream cheese filling by Sonia aka Nasi Lemak Lover)
*makes 12 buns (3” round paper liners)

Cranberry Cream Cheese BunsGelatinised dough
100g bread flour
70g hot boiling water

Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hour, and up to 48 hours.

To prepare Basic sweet bread dough
1 quantity of above gelatinised dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175g cold water
1 cold grade A egg
60g cold butter, cubed

1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40mins or until doubled.

Filling

160g cream cheese
40g sugar
- Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.

Dried cranberries, 48pcs (4pcs per bun), soaked in water for 30mins to soften
Raisins, 24pcs (2pcs per bun), soaked in water for 30mins to soften

To make bun
1. Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
2. Spread the cream cheese filling (appx.1tbsp), sprinkle cranberries and raisins on top (do not put too many), seal the dough, place on the paper cup, set aside to rest for 40mins.
3. Don't need to apply egg wash. Bake at pre-heated 160c for 25mins at lower rack / 3rd lower rack.



Cranberry Cream Cheese Buns


I wish to try out Barcook's popular bun one day as to compare the taste..I going to bake this bun again and again, and next time i going to try out flat bun shape like Barcook's bun..


Happy Baking !!

59 comments:

鲸鱼蓝蓝蓝 said...

来偷两个做早餐:)

Tina said...

delicious creamy buns..

Ann@Anncoo Journal said...

WOW! Those are pretty nice colour buns. Like the cranberry in it, sounds so delicious.

Joelyn said...

it looks very soft and nice.....can compare with outside bakery shop:)

Amelia's De-ssert said...

Wow... delicious, soft and fluffy bun. yum yum. Better than store those selling in bakery. 2 thumbs up.
Have a lovely evening.

daphne said...

Love your commitment to making great buns!! How I wish I can bite into the light and fluffy buns with cream cheese! Thanks for the tips.

Li Shuan said...

Looks like you have been putting much effort on baking this bun. I have never heard about this Barcook's bun before and would like to try out this famous bun one day. Thanks for sharing!

Mindy said...

very tempting looking, nicer than those i see in bakery shop. @@

Min said...

Yeah, I used to buy this from bakery, so this one is a MUST try for me...hope I can bake it this weekends :)

Small Kucing said...

mmm...so yummy looking. And fresh too

Yee Er said...

Book mark ur recipe. tkz for sharing. Me too, love cream cheese with cranberry filling....bread is getting costy for a piece, better make by my own;p.

Gloria said...

love these buns:)

Shirley @ Kokken69 said...

Sonia, I apologise - the first time, I did not get enough cream cheese filling in my bun to see any cream cheese. I have since modified the recipe and will be posting it later this week... Good effort on your part, though. Interesting to see Malaysia's cranberry cream cheese bun...:)

lena said...

is barcook bakery located in kl or singapore? i really admire you for your determination in making these buns!

DG said...

Looks good & yummy! I prefer eat this while it hot, while the cream cheese just ooze out from the buns, super yummy!

Victor said...

I always wanted to know how to make the cream cheese filling. I tend to buy the buns in Chinatown. Thanks for the helpful step-by-step pics. I really need it. Looks so beautiful. Thanks Sonia!

julie said...

super soft yummy yum buns!!

Erivum Puliyum
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)

Anh said...

So delicious looking!

tigerfish said...

While I was in Singapore for a visit a month ago, I realized these soft cheese buns are so popular in bakeries.

Uma said...

Supercool. The buns are very soft and perfectly baked. your pictures are making to scroll up and down for 2 or 3 times. :-)

Somewhere in Singapore said...

yummy!!! yummy!!!

Pushpa said...

Soft spongy and delicious buns.

anne said...

Your homemade buns puts that bakery-bought buns to shame ! ;D Your's much much more better and yummy looking , too ! Good job , Sonia :)

divya said...

wow...sounds absolutely tempting...excellent clicks

Angel @ Cook.Bake.Love said...

Next time u come to Sin you must try the Barcook cream cheese bun but need to avoid lunch hours as the queue will be long.

Thumb up for your first trial.

Pete said...

Perfectly done.....and looks really yummy!

Christine's Pantry said...

Wow! This looks so good. I love the surprise in the center. Yum!

Mimosa said...

I bookmarked this, will try later, yummy!

ICook4Fun said...

These buns looks like a soft pillows. I like it a lot. I still have a block of cream cheese in my fridge. I might make this as they looks real tempting.

蓝色小厨 said...

Your buns look so soft and yummy...and i like the golden brown skin...

Yummy Bakes said...

Very nice golden color.

Sherleen.T said...

your buns have very nice colors too...i like it a lot, looks yummy :)

Balakrishna Saraswathy said...

very soft and delicious:)

Radhika said...

Hats off sonia for your persistence. Loved the cute looking soft buns.

Happy Flour said...

I love the buns, it so nicely baked and soft.

busygran said...

Cranberry and cheese go well together! Lovely buns!

Nami | Just One Cookbook said...

There is no recipe on your site that I was not interested and lately whenever you bake something, I just drool looking at your photos... these soft buns look amazing. I could eat like 8 at once. Dangerous!

To Food With Love said...

Love the texture of the buns! I'm so tempted to make them, but I don't have the paper liners though. Can I just bake them on a lined tray?

爱丝特 said...

This is the next to-bake-bread, especially the cream cheese filling, very curious abt its taste ^_^

Sonia (Nasi Lemak Lover) said...

To food with love, yes, you can , and can also not to line them . I got the paper liners from Jusco. Hope this helps.

Ah Tze said...

these buns is so soft and pretty in colour! With the cream cheese filling is sure very yummy!

Vivian Pang said...

Can't wait to try out the cream cheese filling. Your buns are outstanding ! Especially the pale one. Ha ha...

kitchen flavours said...

Your bun looks so soft and good! You did a good job, Sonia!

Lite Home Bake said...

These buns look so good! So soft and tempting with the cream cheese filling!

mycookinghut said...

These buns look really good and I really want to bake something now!

Little Corner of Mine said...

Looks good, soft and fluffy!

Rachana said...

Those buns look so soft and fluffy. Great job dear :-)

Pink Lady said...

I love cream cheese bun. Still searching for the recipe for the taste of creamy and richness that i like~

Mary said...

These look wonderful. They have perfect color and the filling is making me weak-kneed. I am sure these are delicious. I hope you have a great day. Blessings...Mary,

Janine said...

I've tried Malaysia's version of the cranberry cream cheese bun and it's not as nice as Barcook's - forgot which Malaysian bakery I went to - probably Lavender. Sonia - your tweaked version does look very very close to Barcook's though! I love how you placed them into cupcake liners, making them look so pretty!

choi yen said...

yours look much more better :P

Shen @ JustOneCookbook said...

The recipe looks simple enough to try, maybe I'll convince Nami to try making this for breakfast during Thanksgiving weekend.

Jessie-CookingMoments said...

Wow, I have been seeing few of the bloggers making bread, make me feel so hungry now. I love eating bread so much!Take one from you now!TQ

Mary said...

These look great. I've never used a gelatinized dough. It looks really interesting.

Daphne see said...

Hi, I tried ur recipe but my bread don't look and feel as soft as yours. Yours look very soft but mine a bit dry. I followed exactly to yours but I only leave the gelatinized dough in the fridge for 30 hours. Is that what caused it? Or I did something wrong?

XF Ng said...

Hi, i will like to know is this cream cheese bun able to stay in normal room temperature till 2nd ~ 3rd day? still can eat? or we need to put into fridge and reheat again? Look forward for ur respond thanks

yonge_nurul said...

Hi there Sonia
i wanted to make this bun. do you think i can make it using the breadmaker for the dough?

Sonia ~ Nasi Lemak Lover said...

Nurul, I never work with a breadmaker before, sorry, I am not sure..

Diva said...

looks awesome...i wanna try too!

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