Taiwanese Luo Song Bread 芝士口味的台湾罗宋面包

Ingredients with Tangzhong :
2 TB all purpose flour
1/2 cup water
(cook over medium heat till thickened, leave cooled)

350gm bread flour
150gm all purpose flour
2-1/2 tspn yeast
70gm sugar
1 tspn salt
1 egg
150ml warm milk
50gm cold butter, diced

* egg glazing : 1 egg beaten with 1 tspn milk
* one block of cheddar cheese, grated
* 150gm cold butter, cut into 12 portions
* 1 cup sugar for topping

Method ；
(1) combine both flour, yeast & sugar and mix well.
(2) now, add in milk, egg & tangzhong paste and stir to form a sticky dough.
(3) next, add in butter & salt, continue kneading till smooth.
(4) leave dough to rest for an hour or till double in size.
(5) when ready, punch dough to release excess air and knead till smooth.
(6) next, place dough to working table and divide into 12 portions (about 78gm each).
(7) round them and again leave to rest for 10 minutes.

(8) once its ready, shape dough into the shape as shown as the above picture, with a big head on one end and sharp end on the other.

(9) then roll to flatten dough as picture shown the above.

(10) now, roll up dough from the bigger end to the sharper end, to form a croissant shape.

(11) here, this is how it looks after the shaping. Then again, let to rest for another 20 minutes or till 70% larger in size.

(12) now, brush on egg glazing and make a deep cut across the dough.

(13) place a piece of cold butter between the cut and then top with grated cheese with a dash of sugar.

(14) finally, bake at preheated oven 180-185'C for 23 minutes or till golden brown.

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