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Sunday 13 September 2026 09:57:33 GMT
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Ube flavored milky cheese rolls using tangzhong method 💜 Who wants the recipe? 😊 RECIPE 📝 Ingredients Tangzhong - 30g bread flour - 150g milk Dough - 500g bread flour - 90g sugar - 7g instant yeast - 1tsp salt - All tangzhong - 1 large egg - 230g milk - 2tsp ube flavoring - 80g unsalted butter Filling - Cheese Topping - 100g butter - 1/3 cup icing sugar - Milk powder Instructions 1. Make tangzhong. Mix flour and milk in a saucepan. Cook on low heat, stirring until it becomes a thick paste. Cool completely. 2. Combine flour, sugar, yeast, and salt. Add tangzhong, egg, milk, and ube flavoring. Mix until a dough forms. Add butter and knead until smooth and stretchy. Should pass windowpane test. 3. Cover and let the dough rise about 1 hour or until doubled. 4. Punch the air out of the dough. Divide into 14–16 pieces and form into a ball. Place the portions on a tray and chill in the fridge for 10 minutes to make shaping easier. 5. Flatten each chilled dough piece, place a cheese stick in the center, roll tightly, and pinch to seal. Place seam side down on a lined tray. 6. Cover with cloth and proof for 30 mins until puffy. 7. Bake at 160°C for 15 mins. 8. Whip soft butter and icing sugar until light and fluffy. Spread on top of cooled rolls and dust with milk powder.
Ube flavored milky cheese rolls using tangzhong method 💜 Who wants the recipe? 😊 RECIPE 📝 Ingredients Tangzhong - 30g bread flour - 150g milk Dough - 500g bread flour - 90g sugar - 7g instant yeast - 1tsp salt - All tangzhong - 1 large egg - 230g milk - 2tsp ube flavoring - 80g unsalted butter Filling - Cheese Topping - 100g butter - 1/3 cup icing sugar - Milk powder Instructions 1. Make tangzhong. Mix flour and milk in a saucepan. Cook on low heat, stirring until it becomes a thick paste. Cool completely. 2. Combine flour, sugar, yeast, and salt. Add tangzhong, egg, milk, and ube flavoring. Mix until a dough forms. Add butter and knead until smooth and stretchy. Should pass windowpane test. 3. Cover and let the dough rise about 1 hour or until doubled. 4. Punch the air out of the dough. Divide into 14–16 pieces and form into a ball. Place the portions on a tray and chill in the fridge for 10 minutes to make shaping easier. 5. Flatten each chilled dough piece, place a cheese stick in the center, roll tightly, and pinch to seal. Place seam side down on a lined tray. 6. Cover with cloth and proof for 30 mins until puffy. 7. Bake at 160°C for 15 mins. 8. Whip soft butter and icing sugar until light and fluffy. Spread on top of cooled rolls and dust with milk powder.
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