PREPARATION TIME : 1 HOUR
OVEN PREHEAT : 190 DEGREE CELSIUS
OVEN BAKING REQUIRES 190 DEGREE CELSIUS FOR 12-17 MINS.
WET DOUGH - Bread flour --> 80g - Instant Dry Yeast --> 1 tsp - Sugar --> 1 and 1/2 tbsp - Egg (beaten) --> 1/2 (26g) - Water --> 70-80 cc FOR BAKING - Egg (Wash) - Powdered Parmesan cheese | DRY DOUGH - Bread flour --> 80g - Salt --> 1/4 tsp - Butter (unsalted) --> 25g FOR FILLINGS - White Sauce (can buy from Phoon Huat) --> 80g - Mozzarella cheese --> 60g - Bacon / Ham (dice) --> 1 slice - Cheddar (block) --> 30g |
STEP 1: MEASURE THE INGREDIENTS FOR BOTH WET AND DRY DOUGH.
STEP 2: ADD WATER TO THE YEAST INTO WET BOWL AND MIX WELL
*** Kneading methods*** Able to refer to the video i have posted on Facebook for self-reference.
(1) Left hand pushes out while using right hand to hold. Roll back and alternate the dough's direction.
(2) Wait till almost smooth, change to "V" roll. Left pushes to the right top while roll back and right pushes to left top and roll back.
(3) Almost complete, pull the dough and stretch to see if it stretches as thin like mask. Grad the edge and tuck in.
(4) put on table , push the base inwards.
(5) Turn the bread over and pinch the base.
--> Mix in white sauce and Mozzarella cheese in a bowl, cover with cling wrap and heat in microwave (500W, 1 min and 30 seconds). Mix with Spoon until it cool down.
After completing, place the bun on the baking tray with a cling wrap on top of it and ready for 2nd FERMENTATION, for another 30 mins. PRE-HEAT the oven about 5-10 mins before the fermentation completes.
--> Make a cut at the top using a pair of scissor before sending it to bake. Cut deep but smaller holes to prevent over leaking of cheese.
Teri signed the class together with me and YAY to more baking sessions with my dearest ! <3