Hokkaido Milk Cheese Rolls 北海道牛奶芝士包

We needed some cheers. And then cheese came to my mind. What to make? Cheese rolls with Hokkaido milk. It’s soft and satisfying. The lightness is still vividly remembered. I missed my father! Today is also the birthday of my best friend’s grandmother.

230g bread flour
30g cake flour
80g pre-dough (I mixed 40g bread flour and 40g water. Leave it overnight)
3.5g instant dry yeast
140g Hokkaido milk
25g Sugar
4g Salt
24g butter
70g high melting point cheese, cut to small dices (will increase the portion next time)

Hokkaido Milk Cheese Rolls – before and after second rise

The way is making normal bread. I won’t repeat the process here.  After going through the kneading, fermentation, rising, then preheat the oven to 180°C and bake for 15-20 minutes.

It was a big delight to see the rolls expanding, turning brown and enjoying the fluffy texture.

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