紅火龍果忌廉芝士蔓越莓軟包 Red Dragon Fruit Cream Cheese and Cranberry Soft Bun

紅色火龍果為麵包帶來艷目的色彩，內餡是幼滑的忌廉芝士及酸甜的蔓越莓乾，配合軟熟的麵包，很好吃！

The red color of dragon fruit brings the charming color to the bun. The stuffing of smooth cream cheese and cranberry enhance the richness of the bun and totally delicious.

材料 Ingredients：

A. 面團材料 Main Dough::

高筯麵粉 Bread Flour-250g

紅火龍果肉 Red dragon fruit-100g

水 Water-50ml

砂糖 Sugar-20g

酵母 Instant dry yeast-3g

鹽 Salt-3g

無鹽牛油 Unsalted butter-20g

B. 內餡材料 Filling::

忌廉芝士 Cream cheese-80g

砂糖 Sugar-10g

蔓越莓乾 Cranberries-20g

做法 Procedures:

把火龍果肉切粒，加入水，壓成蓉

Puree pink dragon fruit in a blender

除了牛油外，把所有麵團材料混合，慢慢加入火龍果水，搓成團至不沾手

Combine all ingredients of main dough (except butter) to form rough dough

加入無鹽牛油，搓至光滑及能延伸出薄膜

Add unsalted butter and knead well until dough is smooth and can be stretched to a thin membrane

在麵盆內掃上一層油，放入滾圓的麵團，包上保鮮膜，靜止發酵約90分鐘至2倍發大

Roll round the dough and put it into a bowl that spread with a layer of oil.

Cover the bowl with cling film and leave it at room temperature for 

about 90 minutes until the dough expands 2 times

把忌廉芝士放室溫放軟，混合砂糖拌勻，及把蔓越莓乾切碎

Leave cream cheese at room temperature until soft and then mix with sugar

Dice cranberries into smaller pieces

麵團2倍發大

The dough expands 2 times

取出麵團，用手指按壓排氣

Punch down the dough to release air pockets by hands

把麵團分成4等份，每份約105g，滾圓，進行鬆弛發酵15分鐘

Divide the dough into 4 equal pieces with 105g each. Roll round the dough and rest for 15 minutes

用麵粉杖把一份麵團幹平，塗上23g忌廉芝士

Roll each dough into rectangular shape . Spread some cream cheese filling on it.

放上蔓越莓乾碎

Arrange diced cranberries on top

從上而下捲起，收口，左右兩邊都收口

Roll up the dough into a long log and pinch the seam to secure

最後發酵45分鐘

Leave them to proof for the last time for 45 minutes

把焗爐預熱至170度，在麵團上篩上高筯麵粉，劃上花紋，焗20分鐘至上色

Preheat the temperature of the oven to 170℃ and sprinkle extra bread flour on the top of the dough. Score with bread lame and bake for about 20 minutes.