Pancetta and cheese stuffed buns - Tanghzong method

Name: Pancetta and cheese stuffed buns - Tanghzong method
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 9
Cuisine: en
Ingredients: 100 ml water; 20 gr flour; 350 gr flour; 45 gr sugar; 1 tsp sugar; 10 gr milk powder; 15 gr fresh yeast (5 gr dry yeast); 30 gr softened butter; 1 egg; 110 ml milk; cheese; pancetta; 1 egg yolk

Appetizer

9 servings

1 hour

20 min

Easy

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Make these cheesy stuffed buns using a japanese method named tangzhong ! Your buns will be so fluffy !

Ingredients

Number of serving: 9

Le tangzhong :

100 ml water

20 gr flour

350 gr flour

45 gr sugar

1 tsp sugar

10 gr milk powder

15 gr fresh yeast (5 gr dry yeast)

30 gr softened butter

1 egg

110 ml milk

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 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 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 !