| Ingredient | Method |
| 80g cream cheese 80g LP flour 220g HP flour 80g caster sugar 1 tsp salt 60g butter 20g parmesan cheese powder 10g milk powder 2 tsp yeast+ 25ml water 140ml milk Topping: shredded cheddar cheese raw sugar | 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 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions, knead and roll up dough to form into long shape. 3 portions doughs arrange and cross into pigtails, pinching off the bottom of the end. Arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1.5 hrs). 4. When the dough rises for second time, top with shredded cheddar and sprinkle with raw sugar. 5. Bake at 180 degree Celsius for 55-60 minutes till golden brown. Remove from oven and cool on wire rack. |
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