Pancetta and cheese stuffed buns - tanghzong method

Ingredients

Tangzhong :

• 1/2 cup water
• 2,5 Tbsp flour
• 2 + 3/4 cups flour
• 1/4 cup sugar
• 1 tsp sugar
• 1+ 1/4 Tbsp milk powder
• 0,5 oz fresh yeast
• 1 oz softened butter
• 1 egg
• 1/2 cup milk
• raclette cheese (or other cheese)
• pancetta
• 1 egg yolk

Preparation

• Tangzhong : pour water in a pan. Add flour and whisk. Then, stir at low heat and thicken until it reaches 150°F (65°C). Wrap and refrigerate 6 hours.
• Put flour + salt + sugar + milk powder in a bowl. Make a hole and add yeast. Add softened butter + egg + milk + tangzhong.
  
• Knead during about 10 minutes at low speed. Form a ball and cover with a cloth. Leave to rest during 2 hours at room temperature.
• Degas the dough and form 9 balls (about 2.5 oz : 75 gr each) and flour them. Cut the pancetta slices in 4.
  
• Flatten the balls. Put the pancetta and some cheese in it and close the ball.
• Put the balls in a greased mold. Brush some egg yolk on top. Leave to rest during 1H30 at room temperature with a cloth on top.
  
• Bake 20 min at 350°F (180°C).
• There you are !