Cheese-stuffed tangzhong bread rolls topped with garlic herb butter.
Ingredients:
Tangzhong
130 g whole milk
30 g bread flour
Main dough
430 g bread flour
15 g sugar
8 g salt
7 g instant dry yeast
1 large egg
150 g whole milk
All the tangzhong
65 g cream cheese, full fat
40 g unsalted butter
180 g mozzarella or string cheese
1 egg for egg wash
Garlic butter
60 g butter
2 large cloves garlic, minced
2 tbsp fresh parsley, chopped
Pinch of salt
Instructions:
Start by preparing the tangzhong:
Add ingredients to a pot and heat up over medium heat while stirring. Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap and cool to room temp before continuing.
Main dough:
•Add all ingredients, including tangzhong, except butter, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med.
•Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test.
•Transfer to a lightly oiled bowl and proof at around 78F/26C for 90 minutes or until doubled in size.
Shape & Bake:
•Once doubled, divide into 9-12 equal pieces and roll into rounds.
•Use a rolling pin to flatten the dough rounds.
•Place cheese in the center and wrap dough around it to seal. Roll into even balls.
•Place on a lined baking tray, cover, and proof at 78F/26C for 45-60 minutes.
•Brush with egg wash and bake at 350F/180C for 12-15 minutes.
Meanwhile, make the garlic butter:
•Add butter and garlic to a pot and heat up until the butter is melted.
•Simmer for a minute.
•Add verbs and salt to taste.
•Brush garlic butter over the cheese bombs immediately as they come out of the oven. Enjoy warm!
