Cheesecake Stuffed Mattress

1. Mix the liquid milk, cornstarch, salt & sugar, stir until the flour is dissolved. Cook over low heat while continuing to stir until bubbling
2. Enter the egg yolks, stir quickly until evenly distributed. Add cheese, mix well. Remove and cool. Put it in a piping bag.
1. Mix in a mixing bowl, komachi flour, milk powder, yeast and sugar, mixer on low speed while pouring the liquid milk. Increase the speed, continue to mix until half smooth
2. Add butter & salt. Keep on mixing until elastic (windowpane stage)
3. Round the dough, rest for 45 minutes / until it has doubled in size.
4. Deflate the dough, knead gently briefly.
5. Divide the dough into 16 parts (approximately 38gr), round it up & rest for another 10 minutes.
6. Roll out the dough, give the contents of the cheese vla to taste. Close tightly and round. Arrange in a greased & greased baking tin.
7. Rest again 1.5 hours / until it expands 2x (depending on room temperature)
8. Brush with liquid milk when it will be in the oven. Bake in a preheated oven at 180°C until cooked (depending on each oven) with up and down heat.
Remove, immediately spread with butter so that it is shiny & soft. Remove from pan & cool.

300 gr High Protein Flour (sy, komachi)
60 gr sugar
10 gr milk powder
5 gr Fermipan
2 egg yolks + 40gr cold liquid whipping cream (sy, 65gr) + cold liquid milk (weighed up to = 220 gr)
30 gr Unsalted Butter
2 g Salt