tag:blogger.com,1999:blog-639638660166079582.post6340999742864359614..comments2024-03-28T18:08:21.101+08:00Comments on DreamersLoft: Cranberry Cream Cheese Bundaydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-639638660166079582.post-1786670731482942782016-02-21T17:46:24.902+08:002016-02-21T17:46:24.902+08:00Hi Michelle,
Yes I realised the cheese filling is ...Hi Michelle,<br />Yes I realised the cheese filling is a little dehydrated, and not as creamy. I'm also trying to decipher the recipe, how to achieve the type of creamy cheese texture, will update if I succeed.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-61981102784201433922016-01-29T14:49:58.735+08:002016-01-29T14:49:58.735+08:00Thanks Meg, I tried it before your reply, I let it...Thanks Meg, I tried it before your reply, I let it cooled down and chilled for 1 day. Bread texture is ok. but the filling wasn't creamy like the shops, seems like cooked cheese. I baked at late night, so I ate on the next day morning. Was it normal for home baked?Michellehttps://www.blogger.com/profile/13909121001346438850noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-7572480270628490212016-01-16T10:51:43.544+08:002016-01-16T10:51:43.544+08:00Hi Michelle,
For the tangzhong, I just let it cool...Hi Michelle,<br />For the tangzhong, I just let it cool down at room temperature and once it's cool down, I will start to make the bread. It takes about 45-60 mins only. I usually bake on the same day instead of chilling the tangzhong overnight.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-8789366073598577172015-12-31T22:03:58.989+08:002015-12-31T22:03:58.989+08:00Hi Meg, when you say let the tangzhong chilled is ...Hi Meg, when you say let the tangzhong chilled is it in fridge? Or room temp for 24hrs at least?Michellehttps://www.blogger.com/profile/13909121001346438850noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-30314312690184435652015-11-18T09:42:36.001+08:002015-11-18T09:42:36.001+08:00Hi Michelle,
This is the Tangzhong method which is...Hi Michelle,<br />This is the Tangzhong method which is quite popular among homebakers. But like all homemade bread, it's best to be eaten within 1-2 days, because we don't use bread improvers to make bread stay soft longer and also no preservatives.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-6524642972672281832015-11-17T17:15:21.924+08:002015-11-17T17:15:21.924+08:00Thanks! months ago, I tried direct dough method, w...Thanks! months ago, I tried direct dough method, wasn't that tasty the next day, and I didn't use your method, if its airy in between, haha....got to try your recipe soon!Michellehttps://www.blogger.com/profile/13909121001346438850noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-69086229652965986632015-11-16T16:20:25.234+08:002015-11-16T16:20:25.234+08:00Hi Michelle,
Yes, the step is to let the bun remai...Hi Michelle,<br />Yes, the step is to let the bun remain flat throughout the baking, instead of puffing upwards like the usual buns. Heavy tray --- flat buns, and dark coloured tray --- buns will get browned. Actually it's ok not to let the bun go flat, can also stay round and puffy, just that I'm trying to mimic what's sold at bakeries.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-29580565528529877942015-11-14T13:41:01.110+08:002015-11-14T13:41:01.110+08:00Hi Meg, your step 11 is to let the dough go sidewa...Hi Meg, your step 11 is to let the dough go sideways is it? The top tray used to put on top of bread is it can't be too heavy? Michellehttps://www.blogger.com/profile/13909121001346438850noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-35355744559184841912015-03-24T15:50:42.055+08:002015-03-24T15:50:42.055+08:00Hi EC,
Glad that the bun turned out ok for you :) ...Hi EC,<br />Glad that the bun turned out ok for you :) Since it's for own consumption, looks don't really matter :p Practice makes perfect!daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-87964643487765791062015-03-10T17:33:50.956+08:002015-03-10T17:33:50.956+08:00Hi Meg
Just to let you know that I have tried the...Hi Meg<br /><br />Just to let you know that I have tried the filling over the weekend and its great :)<br /><br />Not sweet and taste just right for my taste bud. I only need to improve in the bread look *LOL* but it's ok as I making for family to eat.... hahaa<br /><br />Thanks for the recipe :P<br /><br />ECAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-2816908827624500492015-02-24T20:34:34.457+08:002015-02-24T20:34:34.457+08:00Hi EC,
The cream cheese filling is quite manageabl...Hi EC,<br />The cream cheese filling is quite manageable once chilled sufficiently. Actually no problem to use spoon :) I use piping bag coz it's neater and easier to control for me.<br />Good luck in baking these buns!daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-82977685766203471752015-02-24T13:06:40.087+08:002015-02-24T13:06:40.087+08:00Hi Meg,
I love the raisin cream cheese buns sold ...Hi Meg,<br /><br />I love the raisin cream cheese buns sold in bakery shop in Singapore, thus, have been looking for recipe that look easy and not too sweet (thus come across your blog where doing googling). This also part of reason why I thinking of adding dried fruits in :) :p<br /><br />What's the fillings of texture like? Is it too soft to handle even after putting inside fridge? Reason for asking is you have add milk, thus, I wonder if is it hard to handle as you are using piping bag instead of just scope via spoon.<br /><br />Sorry for asking so many questions :)<br /><br />Thanks<br />ECAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-34366960865111973732015-02-23T17:36:56.519+08:002015-02-23T17:36:56.519+08:00Hi EC,
I don't like the fillings to be too swe...Hi EC,<br />I don't like the fillings to be too sweet :)<br />Yes, you can add the cranberry into the cream cheese filling. May need to reduce the amount of cranberry coz the space for filling in the middle of the dough is limited, and also proportion-wise, need to balance the ratio of cream cheese to cranberry. I added the cranberry directly to the dough instead of filling, so that they are more spread out. daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-26876694157595534312015-02-23T16:49:25.884+08:002015-02-23T16:49:25.884+08:00Hi
Been sourcing for this recipe for some time and...Hi<br />Been sourcing for this recipe for some time and noticed that your sugar level for the fillings are much lower than the others I found :)<br /><br />One query, is it alright to add cranberry into the fillings? If so, any need to chg the other ingredients portion?<br /><br />Thanks<br />EC<br />Anonymousnoreply@blogger.com