Tuesday 1 December 2015

Garlic Herb Cheese Bombs




IngredientMethod
Dough:
230g HP flour
70g LP flour
10g milk powder
pinch of bread improver (optional)
3/4 tsp salt
1.5 tsp instant yeast
40g caster sugar
±155-160ml water 
50g butter

Filling:
Mozzarella cheese, cut into 1 inch cube

Glaze:
20g butter, melted
parsley flakes spice
1/2 tbsp garlic,finely chopped




                                                                                                                                                                                                                                                                   
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients and mashed potato 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 small portions . Take each piece of dough and wrap with the mozzarella cube. Repeat until all the buns are assembled. Let dough prove for second time (about 1-2 hrs).

4. Brush with glaze and bake at 180 degree Celsius for 20 minutes till golden brown. Remove from oven and cool on wire rack.


*makes 12 buns

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