The difficulty of these buns is, seal the filling, must seal it properly, otherwise, the filling will ooze out.For this recipe I used block cheddar cheese.This recipe from Bread Magic Chef Alan Ooi.
330 gm high protein flour
1/2 tsp salt
11/2 tbsp milk powder
60 gm caster sugar
10 gm instant yeast
1 egg...grade A
120 ml water
40 gm butter
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my dough.
100 gm butter, diced
6 slices cheddar cheese, diced small
For topping :
1 egg, slightly beaten
6 slices of cheddar cheese, diced small
Scale dough into 60 gm portions( I did 30 gm).
Flatten dough portions, wrap some filling. Seal edges and place them on a greased baking tray.
Proof the buns for 45 minutes in a warm place till double it size.
Brush surface with beaten egg and place some dice cheese on top.
Bake in preheated oven at 180C for 12-15 minutes, till golden and cheese has melted.
Remove and cool on wire rack.