Ingredients: (Basic Sweet Bun Dough)
300 g bread flour
30 g plain flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60 g sugar -lightly beaten
1 egg - A grade
120 c.c. water
10g instant yeast (mix in water before add into flour)
(B) 40 g butter
100 g butter -diced in small cubes
6 pieces cheddar cheese - each piece cut into 4 pieces
~ 1) Combine Ingredients A in a mixing bowl. Beat for 5 minutes to form a dough. Add in butter (Ingredient B) beat until form a smooth surface and stretch the dough into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
~2) Keep dough covered and leave in a warm place for for 30 -40 minutes or until double in size.
~3) Divide dough into 60 g portion. Flatten dough, wrap in some filling. Seal edges and place them on a greased baking tray. Cover tray with a damp cloth and proof for 45 minutes in a warm place till double in size.
~4) Brush the surface with beaten egg wash and place a piece of cheddar cheese on top. Bake in a preheated oven at 190 degree C for 12 – 15 minutes till golden and cheese has melted. Remove and cool on wire rack.
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different brand of flour has different absorbing strength.
3. Cover the bowl with cling wrap or a damp cloth or wrap the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can double its size.
Recipe adapted from Bread Magic -Author Chef Alan Ooi