Ingredients for Rock Burned Cheese Bread:
Tangzhong: 1 high-gluten flour 20g, clear water 100g.
Main dough: 1 high-gluten flour 250g, low-gluten flour 30g, milk 60g, white sugar 30g, salt 3g, yeast 3g, butter 20g.
Rock Burned Sauce: 1 cheese slices 3, white sugar 20g, milk 20g, butter 10g.
Steps for making Rock Burned Cheese Bread:
Step 1: Mix high-gluten flour and water evenly.
Step 2: Stir continuously over low heat until it reaches a yogurt-like consistency, then refrigerate for 2 hours.
Step 3: Combine all main dough ingredients except butter and tangzhong in a mixer.
Step 4: Knead until a rough membrane can be pulled out.
Step 5: Add butter and continue kneading until fully absorbed, then a thin membrane can be pulled out.
Step 6: Shape and let rise in an oven or warm place.
Step 7: Allow to double in size.
Step 8: Deflate and divide into 8 equal parts, each about 69g.
Step 9: Round the dough and place into a 6-inch chiffon cake mold, greased or lined with parchment paper, then let rise again until doubled.
Step 10: While waiting for the dough to rise, prepare the rock burned sauce by combining all ingredients in a pot.
Step 11: Melt over low heat.
Step 12: Cool slightly and transfer to a piping bag, then refrigerate for later use.
Step 13: Remove the risen bread dough.
Step 14: Pipe on the rock burned sauce.
Step 15: Preheat the oven to 180°C and bake the mold for 20 minutes.
Step 16: Cool and demold after removing from the oven.
Cooking Tips for Rock Burned Cheese Bread:
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