Cranberry cheese soft steak buns

Overview

This is a great bread because it is made from a Chinese variety. The texture and taste are impeccable! It’s perfect for making breakfast

Before making it, it is best to make the Chinese dough at night for fermentation, then add salt, fine sugar, milk powder and water
Add flour to the main dough
Tear the medium-sized dough into small pieces and throw them into the mixer. Add butter and continue mixing until the film is formed and fermented
While the dough is rising, we make the filling. It’s best to soak the cranberries in wine in advance. If you don’t like the taste of wine, just use water. Add powdered sugar to cream cheese, heat cranberries over water and mix well. Leave to cool
After the dough is fermented, divide it into 6 portions, deflate the dough and let it rest for 10 minutes
Put the filling into a piping bag and roll the dough into a tongue shape. Squeeze an appropriate amount and roll it up to seal the joint tightly
Take 2 shots with the seal facing down..
After the second batch is completed, preheat the oven to 180 degrees in advance. Bake on the middle shelf for 20 minutes over high and low heat [Adjust according to the characteristics of your oven]
After taking it out of the oven, brush it with butter and wait for it to cool
Very delicious
Excellent taste