I get this recipe from Business Times a few months back. I did change some of the recipe. Overlook that the water need 320g instead of ml. No wonder my dough is so sticky and have to add a lot of flour.
Ingredients :-
500g bread flour
10g sugar
10g salt
18g yeast
320g water (use 220g water & tang zhong)
20g butter (use 40g)
2 eggs (one for brushing onto the rolls)
Emmental, chedder or parmesan cheese to taste
Method :-
- Put all ingredients except the butter in the pan of the bread maker machine.
- Select to “Dough” function. After 5 mins, add in the butter and let it kneading for another 15 mins.
- Kneading another round for 20 min.
- Remove the dough from the bread pan and transfer to a mixing bowl and cover with cling warp. Let it rise till double for about 80 min.
- Remove the dough and give a few light kneading on a lightly floured work surface.
- Press out the trapped air as you knead.
- Divide into 10 equal portions and shape into balls. Cover with cling wrap and let the dough rest for 15 min.
- Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place.
- Place doughs seams side down on a baking tray. Loosely cover with a damp cloth or cling wrap and let the dough proof for 45 min.
- Bursh each dough with egg wash.
- Sprinkle the cheese on top.
- Bake at 180 deg C for 15 min. Cool for 15-20 min on the wire rack.
