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Sesame cheese bun ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Dry yeast : 2g
sugar : 12g
salt : 3g
water : 40cc
milk : 100cc
Salted butter : 10g
Black sesame : 1 tablespoon
Camembert cheese : 1 piece

Time required

38minutes

Procedure

1) Mix the dough 00:28
Put milk, water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, salt and sugar in a large bowl and mix the whole evenly with a rubber spatula.
Add black sesame seeds to a large bowl and mix thoroughly.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:56
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
After 5 minutes, re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).
Roll the dough until the surface is smooth and place in a closed container.
3) Ferment 01:38
Place in the refrigerator for at least 8 hours to ferment.
It would be nice if it swelled 1.5 to 2 times as a whole.
4) Mold 01:47
Cut Camembert cheese into 8 equal parts.
Sprinkle flour (outside the amount) on the table with strong flour and remove the dough from the closed container.
Cut the dough into 8 equal parts, flatten the dough by hand, put Camembert cheese on it, and wrap it.
Close the seams tightly.
5) Finish ferment 02:31
Put the dough in a frying pan with the seams facing down and cover it.
Heat on medium heat for 2-3 seconds, turn off the heat and let rest for 15 minutes.
6) Bake in a frying pan 02:43
Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 8 minutes.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it properly. There is no problem with some unevenness.
・ You can leave the dough as it is in the fluorinated frying pan. For other frying pans, lay an oven sheet and line it up.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you don't have to do finish fermentation but prefer fluffy bread, finish fermentation after molding. Put the dough in a frying pan and cover it. Heat on medium heat for 2-3 seconds, turn off the heat and let rest for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.
・ After molding, the finish will be beautiful by closing the eyes down.