【步骤图】Sweet bread with dried cranberries and cream cheese食谱大全和做法

This is the English version of the 奶油奶酪馅蔓越莓甜面包 recipe. I write this English version so that people who don’t know enough Chinese to follow the Chinese version can still make this bread.

To bake this bread, a 11in x 11in (28cm x 28cm) pan is needed. Such pans can also be used for baking Swiss Rolls.

用料  

Sweet bread with dried cranberries and cream cheese的做法  

1. Put all the ingredients other than butter for the dough into the bread machine or KitchenAid to mix the dough. First pour around 130g milk in, and decide how much of the 20g milk to pour in based on the condition of the dough. It is better to mix the dough until you get the clear windowpane. But if you can’t achieve that, it may still be ok, as long as the dough is even and reasonably moist. To test whether the dough is moist enough, you can first make it smooth (if you have a lot of trouble doing that, it might be too wet) and put the dough onto one of your palms, then turn that palm upside down, if the bread is stuck to your palm and does’t fall, then it is moist enough; if it falls, that means it is too dry.

2. Add butter into the dough and mix until the dough is even.

3. Add chopped dried cranberries into the dough and mix until the dough is even.

4. Prove the dough for about an hour under room temperature until its volume is twice as big as the original volume.

5. While waiting for the dough to rise, get the cream cheese from the refrigerator and wait until it returns to room temperature, or microwave it for, say, 10 seconds, to soften it. Add the sugar in and mix until the mixture is even.

6. Roll the dough a little bit to remove the air in it and divide it into 12 smaller portions of around 50g each.

7. For each smaller pieces of dough you get from last step, knead it into a round wrapper of similar or a little bigger size of a dumpling wrapper. Put a teaspoonful of the cream cheese stuffing, wrap it up into a ball and put it into a 11in x 11in pan (such as those used for making Swiss Rolls) with the wrapped-together side at the bottom, 3 rows and 4 columns evenly, leaving space between the pieces and between the pieces and the edges of the pan.

8. Leave it to rise again for about 40 minutes at a temperature around 100F(38C).

9. Preheat oven to 350F(180C), put the pan into the oven, bake for 20 minutes. Cover with aluminum foil when the color of the bread is satisfactory.

小贴士

For people who want to make the bread smaller, it is also feasible to make 16 pieces of smaller bread of around 40g each. For those with fatter fingers, this may be a little bit harder.