Ingredients
- 250 ml milk, room temperature
- 50 gm whisked egg + plus some for egg wash
- 35 gm sugar
- Pinch of salt
- 13 gm full cream milk powder
- 300 gm bread flour
- 40 gm cake flour
- 5 gm instant dry yeast
- 30 gm butter, softened at room
- 100 gm grated parmesan cheese
Steps
- Mix all ingredients (except butter) in a breadmaker, by adding the wet ingredients followed by the dry ingredients. Or you can knead by hand.
- When all the ingredients just come together, knead in butter until the dough passes the thin membrane test.
- Let the dough proof until doubled in size.
- Deflate the dough and knead into a ball shape. Place it in a plastic container or plastic bag. Refrigerate for about 12 to 16 hours.
- Remove the dough from fridge. Deflate it and divide into 12 equal portions. Roll each into a ball shape. Cover with a plastic film and let them proof until doubled in size, about 1 hour.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F.
- Brush the surface of each dough with whisked egg.
- Bake in preheated oven for about 15 to 20 minutes. Remove the buns from the oven. Turn them out from the tray onto a wire rack. Serve warm.
Cheese buns.
