Sauté the bacon first to bring up more fragrance and render/skim the fat.
Prep time: 10 mins
Cook time: 170 mins + plus proofing time in fridge
Yield: 12 buns (each about 53 grams without fillings)
Ingredients:
- 250 ml milk, room temperature
- 50 gm whisked egg + plus some for egg wash
- 35 gm sugar
- 5 gm salt
- 13 gm full cream milk powder
- 300 gm bread flour
- 40 gm cake flour
- 5 gm instant dry yeast
- 30 gm butter, softened at room temperature
- cheese powder, for sprinkle
- 100 gm smoked cheddar cheese, diced
- 100 gm diced bacon, sauté till aromatic
- Mix all ingredients (except butter) in a breadmaker, by adding the wet ingredients followed by the dry ingredients. Or you can knead by hand.
- When all the ingredients just come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Let the dough proof until doubled in size.
- Deflate the dough and knead into a ball shape. Place it in a plastic container or plastic bag. Refrigerate for about 12 to 16 hours.
- Remove the dough from fridge. Deflate it and divide into 12 equal portions. Roll each into a ball shape. Cover with a plastic film. Set aside for 15 minutes.
- Roll each portion into a 7cm dough disc. Wrap a full heaped teaspoon of cheese and a full heaped teaspoon of bacon inside. Put it in a hole of muffin tray. Finish wrapping the remaining dough portions and fillings. Cover with plastic film and let them proof until doubled in size, about 1 hour.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Brush the surface of each dough with whisked egg. Bake in preheated oven for about 15 to 20 minutes. Remove the buns from the oven. Sprinkle cheese powder on top. Turn them out from the tray onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container.
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