Wholemeal Cranberry Cream Cheese Non-Knead Buns 蔓越梅奶油奶酪全麦免揉面包 (中英食谱视频教程)


  • 16 buns 可做
  • 1/2 tsp salt
  • 2 eggs
  • 1. Sift the flour, mix well, set aside.
  • 2. Put the yeast into the water and mix well.
  • 3. Mix the eggs, sugar and salt well. Add in the honey, mix well then add the yeast water, mix well again.
  • 4. Pour the egg mixture into the flour, use the dough whisk to mix in the flour till well mixed. Then add in the butter and mix well. Cover the bowl and put it into the refrigerator to proof overnight.
  • 5. Prepare the cream cheese mixture. Use an electric mixer to mix the cream cheese and icing sugar together until smooth. Divide and put it back to fridge to harden for easier wrapping.
  • 6. Next day, take the dough out of the fridge, punch out the air and divide the dough into 16 portions of 60g each.
  • 7. Wrap in the dried cranberries and cream cheese, seal the buns and proof for 30 minutes.
  • 8. Put a piece of baking paper or mat over the proofed buns and another baking tray on top of it.
  • 9. Preheat oven, bake at 210 degree Celcius for 10 minutes, remove baking tray and paper or mat, bake for another 3
  • 10. Transfer to a cooling rack to let cool.
  • 10 。转移到凉网散热。
  • 1. Click here to take part and win yourself a Tovolo tool as shown above. (open to Singapore residents only)
  • 1 。按这赢取以上Tovolo的烘焙用具。(仅限新加坡居民)
  • 2. Enter the Chinese New Year Giveaway. (open to EVERYONE including overseas )
  • 2 。参加农历新年赠品活动。(世界各地的读者都可以参加)



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