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Mix ingredients A, knead until combined, then round, put in a container then cover with plastic, let stand for 60 minutes at room temperature, then put in the refrigerator (not in the freezer) for 60 minutes too.
Material B.
3 egg yolks
50 g sugar
Beat ingredients B until fluffy
set aside
Material C
60 ml liquid milk
150 g high pro wheat flour
4 g instant yeast
Mix ingredients C into ingredients B and stir until well blended…. set aside
Material D
100 g margarine
1/2 tsp salt
150 gr grated cheddar cheese
How to make
After the second 60 minutes, take ingredient A which is in the refrigerator..then you will see a hollow texture..then mix ingredient A into the mixture of ingredients B and C earlier..knead..then add ingredient D..knead again until smooth
The dough is sticky but keep on kneading and slamming it until it's smooth and doesn't stick to your hands..it takes a while to get smooth and not sticky.
After the dough is smooth, put the dough in a container that has been smeared with margarine..cover with plastic until it has doubled in size...about 60 minutes. Depends on the room temperature at home
After it has doubled, deflate it so that the air comes out then cut it into pieces weighing 50 g each. Round it off, let it rest for a while until it expands again. About 15 minutes. After expanding, the contents can be cheese and chocolate or chicken or beef. on a paper cup line.
Wait until the dough expands again.. after expanding spread on the bread and give grated cheese then oven at 180 C on medium heat.. I use the tangkring oven.. for 20-25 minutes.. adjust according to each oven ... until the top is golden brown .
Once cooked, remove from the oven and spread again over the bread with margarine.
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