Butter Cheese Buns

Ingredient

Method

Ing A: 130ml water 15ml veg oil 15g milk powder 200g high protein flour 30g sugar 3/4 tsp salt 1 tsp instant yeast Ing B: 80g butter 30g castor sugar Mozzarella Cheese, shredded

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2 hours for ferment. 2. Mix the ing B's butter and 30g sugar in a bowl and chill into fridge until ready to use. 3. Once the dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the dough into 60g each portion, roll flat dough and add in a teaspoon butter and wrap up to form into circle shape, arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1 hr). 5. When the dough rises for second time, top with cheese slice, sprinkle with some castor sugar. 6. Bake at 180 degree Celsius for 20 minutes till golden brown. 7. Remove and cool on wire rack.