Make this cheezy bun many times for this is my kids' most favourite snack! The bun is so soft even it just need 1 time fermentation! Yes just once!
For healthy purpose, usually I will mix the wholemeal flour in. If you do not have (or just don't like it), replace the wholemeal flour portion with normal bread flour (high protein flour), or reduce the portion and replace it with normal bread flour. Not a big deal.
Here's the recipe which can make around 10 buns (60g each):
200g Bread Flour
85g Wholemeal Flour
45g Normal Flour / Medium Protein Flour
1no Egg
150ml ~ 170ml Milk
37g Sugar
38g Butter (I don't have unsalted butter 😅 😅)
3g Salt (If using unsalted butter, need to increase to 4-5g)
4g Instant Yeast
Steps:
1) Since I'm using a bread machine, so just put in all the ingredients** except butter according to the machine standard instruction. Mine is putting the wet ingredients first then dry on top. Choose "Dough" function.
**IMPORTANT! Put 150ml milk in first to monitor the dough is too wet or too dry. Gradually poor in the remain milk along the kneading function until the dough is soft enough. Try with touching the dough with one finger if you feel too sticky, means too wet.
2) After 20mins, stop the kneading function and let it rest for 10mins. Then put in the butter, knead for another 20mins.
3) Divide the dough into 10-12 parts. Usually you shall get about a 610g++ dough. I always divide into 10 parts.
4) Shape the parts into ball shape and let it rest for 15mins.
5) Flatten the dough and put in a bread liner. You can get a round or boat shape bread liner in our store at this link.
6) Let it rise about 30-35mins, or double the size.
7) Spread egg wash on top. Squeeze the cheese sauce and mayonaise with a piping bag according to the pattern you like. Sprinkle some sesame on top (optional).
8) Bake for 25 mins at 170 C or until golden brown.
9) Cool on rack and enjoy!