Sesame Cheese Tangzhong Buns

Super soft, savoury buns topped with toasted sesame seeds and cheddar cheese. The secret ingredient - tangzhong!

I love bread. There are few things better biting into warm, super soft bread. What's more bread topped with cheese!!!

I been wanting to make tangzhong bread for a really long time. My first attempt was a couple of years ago, when I didn't really know how to make bread or knead it at all. But I'm glad to say that I fear you no more!

(Oh look at that soft fluffiness!)

Tangzhong is basically a paste made by cooking flour and water or milk. It's not the same as a sourdough starter, because this paste is cooked and it is not fermented. You can use it the same day you make the bread, just ensure you add it to the dough at room temperature.

The addition of cheese and sesame seeds give this bread a savoury note, and also pretties it up a bit!

Sesame Cheese Tangzhong Buns

Makes 12 large buns

For the tangzhong (makes 120g):

25g bread flour

125ml water

For the bread:

350g bread flour

55g caster sugar

5g salt

56g whisked egg

7g milk powder

125ml milk

120g tangzhong

5-6g instant yeast

30g butter, softened at room temperature

4 slices of cheddar cheese

Sesame seeds

For the tangzhong:

In a small saucepan over medium heat, whisk flour and water until no lumps appear.

Whisk and cook until lines start to appear when the whisk in drawn.

Let cool in a heatproof bowl, with a sheet of plastic wrap touching the surface of the tangzhong to prevent a skin from forming.

Let cool to room temperature before using.

For the bread:

In a stand mixer fitted with a dough hook attachment, combine all the ingredients except the butter.

Mix until a smooth sticky dough is formed.

Add in the butter and continue mixing until a smooth and elastic dough is formed. The dough should not stick to the sides of the bowl. If it is still too sticky, add flour a tablespoon at a time.

Transfer the dough to a lightly greased bowl and cover will plastic wrap or a damp tea towel. Let prove for 40 minutes.

On a lightly floured surface, turn out the dough and lightly knead.

Divide into 12 equal sized balls and using the palm of your hand and the table surface, roll the bread into smooth, round balls.

Place onto a parchment lined baking sheet.

Cover the buns with plastic wrap or a damp tea towel, and let prove for 45-60 minutes or until doubled in size.

Preheat oven to 180 degrees celsius.

Brush the buns with egg wash.

Cut each slice of cheddar cheese into 6 strips to get a total of 24 strips.

Place 2 strips of cheese on each bun to make a cross, and sprinkle sesame seeds on top.

Bake for 20-25 min, or until golden brown on top.