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Before you jump to Cranberry Butter Sugar Buns recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.
Most of us have been taught to believe that comfort foods are bad and should be avoided. At times, if your comfort food is a sugary food or another junk food, this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are several foods that, when you consume them, may improve your mood. When you feel a little down and need an emotional pick-me-up, try a couple of these.
Grains can be great for overcoming a terrible mood. Teff, barley, millet, quinoa, etc are all great for helping you be in a happier state of mind. These foods fill you up better and that can help improve your moods too. It’s not hard to feel a little bit off when you are starving! The reason these grains are so good for your mood is that they are easy for your body to digest and process. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn brings up your mood to a happier place.
See, you don’t need to eat all that junk food when you want to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to cranberry butter sugar buns recipe. You can have cranberry butter sugar buns using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Cranberry Butter Sugar Buns:
- Prepare 1 of . Water roux.
- Prepare 3 g of bread flour.
- Provide 2 g of glutinous rice flour.
- Use 25 g of water.
- Take 2 of . Bread.
- Use 200 g of bread flour.
- Get 10 g of cake flour.
- Use 7 g of full cream milk powder.
- Get 1 of egg.
- Take 90 g of cold water.
- Use 20 g of oil.
- You need 35 g of sugar.
- Provide 3 of . Fillings.
- You need 30 g of dried cranberry.
- Take 4 of . Topping.
- Prepare 50 g of cold butter.
- Provide 30 g of icing sugar.
Instructions to make Cranberry Butter Sugar Buns:
- Water roux: in a pot, mix 3g bread flour with 2g glutinous rice flour Pour water into the flour mixture and blend well. Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux. Cover with cling wrap, and cool down before use. Set aside..
- In the mixing bowl of a standing mixer, add dry ingredients followed by the wet ingredients. Knead at Slow speed to mix all the ingredients together. Increase to the medium Speed and knead for about 3 minutes. Cover and let the dough rest for about 30 minutes. Knead at Medium speed for about 12 to 15 minutes, or till reaching window pane stage. Transfer the dough to a big mixing bowl greased with a little oil. Cover with a lid and let it proof for double in size..
- Invert out the dough onto a well floured work top. Deflate the dough and divide it into 8 equal portions. Shape the individual dough into balls, cover with a lid, and let them rest for about 15 minutes..
- Take a dough and roll out into a flat dough of about 0.5cm thick. Add some cranberry bits to both ends of the dough. Roll both the shorter ends toward to center. Pinch to seal & Shape into a short roll dough..
- Arrange the shaped dough on a baking tray lined with a parchment payper. Keep the shaped dough in a cold oven to undergo second proofing till the dough double in size..
- While waiting for the dough to proof, cut the cold butter into strips, and store in the fridge till needed..
- Transfer the shaped dough out of oven, and start to preheat the oven to 200℃ for about 10 minutes. Dust some bread flour over the top of the shaped dough. Use a razor blade to cut a series of shallow slits along the longer edge of the dough.Cut a deeper slit along the centre line of the shaped dough. Place the cut cold butter along the deeper slit, and dust a thick layer of icing sugar over..
- Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12 minutes, or till the buns turn golden. Transfer the buns to cool down over a wire rack..
- Best served warm..
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