Seaweed Meat Floss Cheese Loaf

Ingredient

Method

Dough: 100g HP flour 50g LP flour 20g milk powder  20g caster sugar 1 tsp salt 2g instant yeast ±110ml water, divided use  15g butter Filling: condensed milk 1 seaweed sheet meat floss   Topping: mozzarella cheese coarse sugar

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Place all ingredients and 75g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic.  2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Flatten the dough, then spread 3/4 of the dough with the condensed milk and place a seaweed sheet at the middle, spread the condensed milk over seaweed again and finally sprinkle meat floss over it. 5. Roll it up like swiss roll. Pinch and seal the seam tightly and place in a greased loaf tin.  6. Let dough prove fully for second time (about 1-2 hrs).  Sprinkle the mozzarella cheese and coarse sugar on top. 7. Bake at 180C for 20-25 min.