Plain but flavourful, this delicacy is much favoured by many Asians within the region – a common breed found in many neighbourhood bakeries and supermarkets. Here’s my very own version of the heartland favourite – golden little buns sprinkled with copious servings of cheddar cheese!
Ingredients:
- Bread flour: 500g
- Milk powder: 75g
- Bread improver: 8g
- Instant dry yeast: 4g
- Sugar: 70g
- Salt: 9g
- Water: 310g
- Butter: 40g, softened
- Egg: 1, beaten
- Fresh cheddar cheese: 10g, grated
Method:
- Mix dry ingredients together for 1 min.
- Add water and mix for 5 min.
- Add butter and knead for 10 min till dough is fully developed.
- Round up dough and place in airtight container to rise in a warm place for 1 hr.
- Divide dough into 100g pieces (about 32 pieces). Leave for 10 min.
- Roll out 4 pieces of dough into 20-cm long strips.
- Weave strips to form a braid (strip 2 over strip 3, strip 4 over strip 2, strip 1 over strip 3).
- Prove braids in warm place for 1 hr.
- Preheat oven at 190 degrees.
- Brush egg over surface. Grate cheese over braids.
- Bake for 20-25 min. Remove and leave to cool for 15min before serving.
Disclaimer:
- This recipe was kindly adapted from Don Yong’s Celebrity Chef’s Cookbooks: Bread Winners.
Serving:
8 medium-sized buns