Ingredients for Dough
WET
1/2 beaten egg
35g condensed milk
83g tangzhong
60ml water
DRY
200g bread flour
50g cake flour
50g castor sugar
7g yeast
1/2 tsp salt
10g shortening
10g unsalted butter
Ingredients for Tangzhong
30g bread flour
150g water
Ingredients for Filling
188g cream cheese
60g icing sugar
1.5 tbsp lemon juice
Cranberries
Methods
1. Cream icing sugar and cream cheese, add in lemon juice and beat well. Leave inside fridge to harden so that it will be easier to wrap into dough at later stage.
2. To yield about 83g of tangzhong, you will need to mix 30g bread flour with 150g water (1:5 ratio). Use low fire to heat the mixture and constantly stir with a whisk until lines appear. Off fire immediately and transfer tangzhong into a bowl. Cover tangzhong with cling wrap to prevent the surface from drying. Leave it till room temperature before using.
3. To prepare the dough in a bread machine, add all the wet ingredients first. Followed by the dry ingredients like bread flour and cake flour to cover the liquid. Add sugar along the side. Use middle finger (haha, ok index finger also can) to make a well at the center of the flour and pour in the yeast. Careful don't allow the yeast to touch the liquid. Press the "Dough" feature on the bread machine to start the mixing. This feature requires 1.5 hour incorporating proofing (I am using Kenwood bread machine).
4. The machine will mix the mixture and stop after 1 or 2 mins, at this moment add in the shortening, butter and salt. The machine will start again to knead the dough.
AFTER 1.5 HOURS...
5. Bread machine will beep indicating dough is ready. On a floured counter top, punch your dough to release the trapped air. Floured your hands and knead the dough a bit, the dough is sticky but do not over knead. Weigh the dough and divide into doughs of 60g. Add cranberries and make round doughs. I added about 5-6 cranberries per dough. This recipe yields about 9 doughs.
6. Leave expandable gap between each dough and allow them to rest for 15mins covered with cling wrap.
AFTER 15 MINS...
7. Flatten each dough with rolling pin, use 2 spoons to assist in adding the cream cheese onto the center of each dough. Wrap the dough and seal it up using finger tips to pinch and close the gaps. Round into balls and transfer to a baking tray line with baking paper. Use your palm to lightly flatten the balls. Set aside the remaining cream cheese for piping (optional).
8. Cut out a heart shape on each cranberry with scissors and place it at the center of the ball.
9. Proof doughs for an hour.
10. Pre-heat oven 20mins before baking, use 160 degree with bottom heat plus fan feature.
AFTER 1 HOUR OF PROOFING...
11. Using a piping bag or simply a clean plastic bag, scoop the remaining cream cheese in and cut a tiny hole at the tip. Pipe swirl design on the dough or any other design as preferred. This is optional.
12. Bake for 10mins, take it out and flip over. Use a spatula to press lightly and bake the other side for another 7 mins.
Notes
1. Egg wash is not required for this recipe.
2. If you don't have a bread machine, use a mixer and knead & proof like how you did for normal bread making.
3. This dough is sticky type but yield a soft texture.
4. Thanks Molly for the modified version of MM recipe (http://munchministry.com/recipe/raisin-cream-chesse-bread/)
Enjoy your buns with a cup of tea on a lazy afternoon, that's my ideal afternoon tea break ;)
It is almost impossible to cook Cantonese soup after work as it requires 3 hours to brew. But if you have a thermal pot, it will ease you from that issue. Thermal pot's technique involved bringing food up to temperature on the fire as
usual, but rather than allowing it to cook over the flame for long hours, the hot pot
was placed in an insulating
material and covered. The heat in the
pot was conserved for a considerable length of time, and the food inside
would cook slowly, without the need for supervision. Gas or electricity were saved in this way, it is good for food that needed long slow cooking like soup and stew. 
