Pancetta and cheese stuffed buns - Tanghzong method

Preparation

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  Tangzhong : pour water in a pan. Add flour and whisk. Then, stir at low heat and thicken until it reaches 65°C. Wrap and refrigerate 6 hours.
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  Put flour + salt + sugar + milk powder in a bowl. Make a hole and add yeast. Add softened butter + egg + milk + tangzhong.
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  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.
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  Degas the dough and form 9 balls (about 75 gr each) and flour them. Cut the pancetta slices in 4.
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  Flatten the balls. Put the pancetta and some cheese in it and close the ball.
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  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).
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  There you are !