Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, thai milk tea bread with cheese fillings. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Generally speaking, milk tea is made with a base of black tea. Custom Bakes: Thai Milk Tea Chiffon Cake. Melon Bread, or Melon Pan, is a sweet Japanese bread.
Thai Milk Tea Bread with Cheese Fillings is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Thai Milk Tea Bread with Cheese Fillings is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai milk tea bread with cheese fillings using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai Milk Tea Bread with Cheese Fillings:
- Get Sponge dough:
- Make ready 180 g baker’s flour
- Prepare 150 ml water
- Prepare 1/2 tsp yeast
- Make ready 2 nd dough:
- Take 250 g baker’s flour
- Make ready 40 g caster sugar
- Take 1 tsp salt
- Make ready 1 tbsp yeast
- Prepare 25 g milk powder
- Take 100 ml whipping cream
- Get 100 ml milk tea (I used instant Thai milk tea)
- Take 40 ml fresh milk
- Make ready 1 egg
- Prepare 40 g unsalted butter
- Take Fillings (mix all ingredients below together):
- Make ready 25 g all purpose plain flour, pan roasted
- Take 30 g milk powder
- Prepare 20 g cheddar cheese, grated
- Prepare 30 g caster sugar
- Make ready 50 g unsalted butter
This Asian milk bread recipe is a triumph. There are many milk bread recipes on the net, and many of them are quite complicated. No matter how closely I followed many of these recipes, on other food blogs and Chinese recipe sites alike, I was never satisfied with their outcomes. View top rated Thai milk recipes with ratings and reviews.
Instructions to make Thai Milk Tea Bread with Cheese Fillings:
- Make sponge dough the night before and keep it in the fridge for at least 10 hours
- The next morning, make the 2nd dough. Mix all of the wet ingredients with yeast and rest for 5 mins until bubbly.
- In a big mixing bowl, mix all of the dry ingredients.
- Make a hole in the middle and pour the wet ingredients bit by bit. Add the sponge dough from the night before.
- Knead until it’s ready for 1st proofing (signs: smooth and stretchy dough. If you’re using stand mixer, the sides of the mixer should be cleaned like in the picture. This means the dough is ready for proofing). Let it rest for at least an hour or until double in size.
- Heat the oven to 180degree. Punch air out of the raised dough. Divide dough into 12 equal size and make round balls. Let it rest for 10-15 mins. Then repeat the steps while add the cheese fillings. Then glaze the dough with a mixture of melted butter & a bit of fresh milk. Let it rest again for another 10 mins before placing them in the oven for 20 mins.
- Take the bread out of the oven and glazed with melted butter & honey. Enjoy! 😊
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