| Ingredient | Method |
| Dough: 440g japanese bread flour 60g LP flour 120g caster sugar 250g full cream milk 1/2 tsp salt 7g instant yeast ±50g water divided use 50g butter topping: sandwich slice cheese, cut into small piece Glaze: 10g sugar 30g hot water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and milk in a bowl. Mix until a dough forms then pour 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. Divide dough into small equal portion. Wrap each dough into circle shape. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Remove from oven, brush the glaze on top and cool completely. |
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