Japanese Style Cheese Bread

Thanks to my recent epiphany on Tangzhong, I finally comfortable enough to play with my bread machine. The first recipe that I tried was Japanese Style Cheese Bread (some I mixed with chocolate chips).

Ingredients (in this order for bread machine):

  • 100 gm Tangzhong
  • ½ cup milk
  • 30 g butter (cut into small pieces, softened at room temperature)
  • 56gm egg (equals to 1 large egg)
  • 55 g caster sugar
  • 1tsp salt
  • 350 g bread flour
  • 1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 2 tsp instant yeast
  • Take 100 g dough. Roll out each portion of the dough with a rolling pin into an oval shape.
  • Sprinkle cheese (or any filling you like) evenly as much as you like.
  • Close the flat dough by sticking the sides.
  • Arrange the rolled-up dough in a greased or non-stick loaf tin, spear a small space between rolls (each tin fits 4 rolls).
  • Leave it for about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
  • Bake in a pre-heated 180C (356F) oven for 18 – 20 minutes.
  • Remove from the oven and tin.
  • Transfer onto a wire rack and let cool completely.
  • Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.

Note :

  • I used a low loaf tin, so this recipe yields 2 loaves (4 rolls each). If you have a taller tin, you may want to divide the dough into 4 and fit them into 1 loaf.
  • If you want a shinier top look, brush whisked egg on surface before baking.

Resource: Christine’s Recipes

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