(65°C) Cheese stick with Bacon Bead

The bread was very soft and fluffy. The cheese gives off a strong aroma and adds flavour to the bread. Very delicious.

Ingredients for dough:

250 - 270g bread flour

70g cake flour

20g skim milk powder

100g TangZhong

5g salt

40g sugar

25g egg yolk + 115g warm water

8g dry yeast

26g butter

Filling: Some bacon bead

Tang Zhong:

250ml water 

50g bread flour.

Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.

Method:-

1.     Put all ingredients into the mix bowl except butter.

2.     Mix to form dough then add in the butter and mix until elastic.

3.     Let it rest till double size.

4.     Divide the dough to 60g per pcs and shape it.

5.     Rest for another 10 mins.

6.     Shape the dough and put in the filling.

7.     Let it proof double the size, brush with egg and top with cheese

8.   Bake at 180c for 10 to 15 mins.