Cheese Bombs 🧀☁️

Cheese-stuffed tangzhong bread rolls topped with garlic herb butter. ⁣
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Ingredients:⁣
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Tangzhong⁣
130 g whole milk⁣⁣⁣⁣⁣
30 g bread flour⁣⁣⁣⁣⁣
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⁣⁣⁣⁣Main dough⁣
430 g bread flour⁣⁣⁣⁣⁣
15 g sugar⁣⁣⁣⁣⁣
8 g salt⁣⁣⁣⁣⁣
7 g instant dry yeast⁣
1 large egg⁣⁣⁣⁣⁣
150 g whole milk⁣⁣⁣⁣⁣
All the tangzhong ⁣⁣⁣⁣⁣
65 g cream cheese, full fat ⁣⁣⁣⁣⁣
40 g unsalted butter⁣
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⁣⁣⁣⁣180 g mozzarella or string cheese⁣⁣⁣⁣⁣
1 egg for egg wash⁣⁣⁣⁣⁣
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Garlic butter⁣
60 g butter⁣
2 large cloves garlic, minced ⁣
2 tbsp fresh parsley, chopped⁣
Pinch of salt⁣
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Instructions:⁣
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Start by preparing the tangzhong:⁣
Add ingredients to a pot and heat up over medium heat while stirring. Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap and cool to room temp before continuing.⁣⁣⁣⁣⁣
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Main dough:⁣
•Add all ingredients, including tangzhong, except butter, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med. ⁣⁣⁣⁣⁣
•Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test. ⁣⁣⁣⁣⁣
•Transfer to a lightly oiled bowl and proof at around 78F/26C for 90 minutes or until doubled in size. ⁣⁣⁣⁣⁣
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⁣⁣⁣⁣Shape & Bake:⁣
•Once doubled, divide into 9-12 equal pieces and roll into rounds. ⁣⁣⁣⁣⁣
•Use a rolling pin to flatten the dough rounds. ⁣⁣⁣⁣⁣
•Place cheese in the center and wrap dough around it to seal. Roll into even balls. ⁣⁣⁣⁣⁣
•Place on a lined baking tray, cover, and proof at 78F/26C for 45-60 minutes. ⁣⁣⁣⁣⁣
•Brush with egg wash and bake at 350F/180C for 12-15 minutes. ⁣⁣⁣⁣⁣
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Meanwhile, make the garlic butter:⁣
•Add butter and garlic to a pot and heat up until the butter is melted.⁣
•Simmer for a minute.⁣
•Add verbs and salt to taste.⁣
•Brush garlic butter over the cheese bombs immediately as they come out of the oven. Enjoy warm!

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