Cheesy Stuffed Japanese Milk Bread

Bread and Cheese, for eons the staples of living. Each country having their own rendition, be it Pizza, Pitta stuffed with Halloumi or the classic Cheese & Pickle sandwich. They just work


So, what if this partnership came as one? A single entity with all the fluffiness of Japanese milk bread and all the stringiness to melted mozzarella.


This is one beautiful lovechild.

Ingredients:


Tangzhong


25g White Bread Flour

60g Water

60g Whole Milk


Dough


Tangzhong from above

125ml Milk, warmed for 20 seconds in a microwave

330g White Bread Flour

7g Instant Dry Yeast

30g Caster Sugar

1 Egg

¾ tsp Salt

120g Full Fat Cream Cheese + 100g for stuffing

100g Shredded Mozzarella


1 Egg Yolk mixed with 1 tbsp Milk to Glaze

Method:


1. Begin with the tangzhong. Whisk all ingredients together in a small pan and heat over a medium low heat for 2-3 minutes or until thickened but still liquid. When you draw a wooden spoon through the mix it should stay parted. Set aside to cool.

2. Add the yeast and sugar to the warm milk and set aside.

3. Meanwhile, whisk the flour and salt in the bowl of a stand mixer until homogenous.

4. Add the milky yeast, tangzhong and egg to the flour and mix to combine. Begin kneading with a dough hook on a low speed then add the cream cheese, 1 tbsp at a time until incorporated.

5. Increase the speed to medium and knead for 15-18minutes or until the dough is smooth, elastic and pulls away from the sides of the bowl. This is a wet dough so it will take a while.

6. Lightly oil a bowl and place the dough inside, cover and leave in a draft free area to rise until doubled in size. This can take 1-2 hours. Meanwhile mix the remaining 100g Cream Cheese with the shredded Mozzarella. Grease a 12” x 8” tin with oil.

7. When risen, very lightly flour your worksurface. Knock bac the dough and weigh. Divide into 1 2equal pieces and roll into tight balls.

8. Flatten each ball into a round and fill with 1 heaped tsp of the cheese mixture. Reform into a ball and seal.

9. Repeat with the remaining balls and arrange, spaced apart in your prepared tin.

10. Cover once more and allow to prove until almost doubled in size.

11. Meanwhile, preheat oven 170C. Once doubled, gently glaze the tops of the buns with the yolk milk mixture and bake for 25-30 minutes or until risen and golden.

12. Allow to cool a little before pulling apart and admiring those beautiful cheese strings.

13. Best dunked into piping hot tomato soup….