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Cheese buns
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A picture of Cheese buns.

Cheese buns

Chee-Leong Wong
Chee-Leong Wong @cook_17154413

61% hydration. Egg = 74% water; Milk = 87% water.

61% hydration. Egg = 74% water; Milk = 87% water.

Read more

Cheese buns

Chee-Leong Wong
Chee-Leong Wong @cook_17154413

61% hydration. Egg = 74% water; Milk = 87% water.

61% hydration. Egg = 74% water; Milk = 87% water.

Read more
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Ingredients

  • 40 mlwater (room temp)
  • 3 ginstant yeast
  • 95 mlmilk
  • 40 gegg (room temp)
  • Dry
  • 250 gbread flour
  • 30 gsugar
  • 5 gsalt
  • 35 gunsalted butter
  • Cheddar cheese (shredded)
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Steps

  1. 1

    After mixing, rest dough for 20 min. Then knead with butter for about 15 min.

  2. 2

    1st proof: 45 min. Punch out air and separate into portions. Let portions rest under damp cloth for 15 min, then shape and place on baking tray.

  3. 3

    2nd proof: 35 min. Apply egg-wash. Sprinkle cheddar cheese. Bake at 160-170 C (210 C mark), 16 min, middle rack.

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Copied!

Chee-Leong Wong
Chee-Leong Wong @cook_17154413
on August 09, 2020 04:11

Comments (3)

Sally Strong
Sally Strong @Sally
August 11, 2020 09:35
Looks delicous!
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