[Ingredients]
195g bread flour
90g plain flour
12g milk powder
30g caster sugar
6g salt
6g yeast
60g beaten eggs
65g water
75g water roux*
45g unsalted butter
Shredded cheese mix (mozzarella, parmesan and cheddar)
*[Water Roux]
Cook 250g of water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Transfer to a clean bowl and cover with cling wrap to avoid skin forming at the top layer. Keep excess in the refrigerator for up to 2 days. Dump water roux when it starts to turn colour.
[Steps]
Preheat oven 180degC.
Place all the ingredients (except cheese) together and knead until smooth and elastic. Let it proof for 40mins in a clean bowl, covered with cling wrap.
Divide the dough into even size of 9 portions and shape it into ball. Let it rest for 10mins.
Flatten each dough with your hand and wrap in some cheese then roll it out into a sausage shape. Place them on a baking tray and let the dough proof for 40mins.
Egg wash the dough and sprinkle some cheese on the top. Bake for 15mins.
Adapted from Grace Kitchen Corner