Asian cuisine

Easy

Scallion and Parmesan Milk Bread

Name: Scallion and Parmesan Milk Bread
Prep time: 2 hr 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 360 g Bread flour; 60 g Sugar; 0.5 tsp. Salt; 1 ea. Egg (no. 0/1); 0.75 cup Milk; 2 tsp. Dry yeast; 2.5 tbsp. Unsalted butter, room temperature; 2 ea. Egg yolk, for brushing; 3 tbsp. Milk, for brushing; 0.125 cup Parmesan cheese, for sprinkle; 0.5 cup Soften unsalted butter, for curd; 0.25 cup Scallion (part of the green), for curd; 1 tbsp. Garlic powder, for curd; 1 tsp. Paprika powder, for curd; 2 tbsp. Parmesan cheese, for curd; 1 tbsp. Salt, for curd

Nothing beats warm homemade bread, fresh from the oven and stuffed with Parmesan cheese. In this recipe, Chef Pam teaches you a very simple way to make the most delicious bread that is sure to fill your kitchen with the aroma from a bakery.

Chef Pam

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Recipe

PRE TIME: 2 hr 20 min

COOKING TIME: 20 min

TOTAL TIME: 2 hr 40 min

4 SERVING

Ingredients:

360 g Bread flour
60 g Sugar
0.5 tsp. Salt
1 ea. Egg (no. 0/1)
0.75 cup Milk
2 tsp. Dry yeast
2.5 tbsp. Unsalted butter, room temperature
2 ea. Egg yolk, for brushing
3 tbsp. Milk, for brushing
0.125 cup Parmesan cheese, for sprinkle
0.5 cup Soften unsalted butter, for curd
0.25 cup Scallion (part of the green), for curd
1 tbsp. Garlic powder, for curd
1 tsp. Paprika powder, for curd
2 tbsp. Parmesan cheese, for curd
1 tbsp. Salt, for curd

Directions:

Step 1

Using a stand mixer, attach dough hook. Add flour, sugar, salt and yeast into the mixing bowl first, mix at low speed, then gradually add egg and milk mixture. Continue mixing until there is no more dry flour, turn up the speed and mix until elastic. Add butter and mix for another 5 minutes to incorporate

Step 2

Put the dough in an oiled bowl, cover with plastic wrap, and put in a warm place (at 35°C / 95°F) to proof for 1 hour.

Step 3

Mince the scallion.

Step 4

Combine butter, minced scallion, Parmesan cheese, and salt in a mixing bowl. Mix well.

Step 5

Deflate and roll on a smooth surface. Divide into 30 g - 40 g pieces, and shape into balls.

Step 6

For each dough ball, press into a 1 cm (2/5 inch) thick circle, then put the butter-scallion-cheese mixture in the center. Fold into a half circle, press to seal the edges, then pinch the two pointy ends together. Brush with the egg-milk mixture, then sprinkle with scallion and cheese. Place in a parchment paper lined baking pan.

Step 7

Let proof for 40 minutes or double in size. Bake at 180°C (350°F) with the Fan on for 10-20 minutes or until cooked and golden brown.

Final Notes

Spread some flour on the wooden board so that the dough doesn't stick to it. And an important tip for proofing dough is that placing the baking tray in your oven with a large bowl of hot water inside. Close your oven door and wait until all the ball dough is at least doubled in size.