Petitchef

Pancetta and cheese stuffed buns - Tanghzong method

Appetizer
9 servings
1 hour
20 min
Easy
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

  • Step 1 - Pancetta and cheese stuffed buns - Tanghzong method
    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.
  • Step 2 - Pancetta and cheese stuffed buns - Tanghzong method
    Put flour + salt + sugar + milk powder in a bowl. Make a hole and add yeast. Add softened butter + egg + milk + tangzhong.
  • Step 3 - Pancetta and cheese stuffed buns - Tanghzong method
    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.
  • Step 4 - Pancetta and cheese stuffed buns - Tanghzong method
    Degas the dough and form 9 balls (about 75 gr each) and flour them. Cut the pancetta slices in 4.
  • Step 5 - Pancetta and cheese stuffed buns - Tanghzong method
    Flatten the balls. Put the pancetta and some cheese in it and close the ball.
  • Step 6 - Pancetta and cheese stuffed buns - Tanghzong method
    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.
  • Step 7 - Pancetta and cheese stuffed buns - Tanghzong method
    Bake 20 min at 350°F (180°C).
  • Step 8 - Pancetta and cheese stuffed buns - Tanghzong method
    There you are !

Photos

Pancetta and cheese stuffed buns - Tanghzong method, photo 1
Pancetta and cheese stuffed buns - Tanghzong method, photo 2
Pancetta and cheese stuffed buns - Tanghzong method, photo 3
Pancetta and cheese stuffed buns - Tanghzong method, photo 4
Pancetta and cheese stuffed buns - Tanghzong method, photo 5

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