Cheese Stuffed Buns-my way
1. 500 gms. Maida (All purpose flour)
2. 10 gms salt
3. 10 gms Sugar
4. 15 ml. Butter or oil
5. 30 gms. Fresh Yeast
6. 300 ml. water, 1 tablespoon milk powder (optional)
7. 300 gms. Grated Cheese
8. 30 gms shredded cheese
9. 1½ Tablespoon roasted chilly flakes
10. 1 teaspoon dried mint (crushed) leaves or Italian seasoning tablespoon till seeds
11. 1 teaspoon (Onion Seeds) Kanonji
12. Milk wash or glucose milk butter mix
Method:
Ferment the yeast, with sugar and 100 mls, lukewarm
water. Sieve the Maida, make a shallow hole in centre of Maida and pour the yeast on it, mix with fingers. Add salt, oil/butter, 1 Tbl. Spn. chilly flakes, mint or seasoning, may add 1, Tbl. Spn.milk powder or replace some of water with milk. Knead to form soft slack dough. Knead in 150 gms of the graded cheese. Cover the dough with moist thin cloth, keep in little warm area till it rises to double the size. Punch the dough with greased fingers and knead a bit again. Let it rise again for ½ an hour. Punch it well. Divide into required bun size portions. Take a piece. Flatten it fill about two tablespoons grated cheese in each ball. (May add more grated cheese to the recipe if needed but fill generous quantity of cheese in the fill. Shape it well. Take the smooth side up, smear little water on top with the help of brush. Mix the Till seeds, onion seeds, left over of the chilly flakes and shredded cheese on some flat plate Hold the rough side of the bun ball with fi and press very gently over the mixture so that it sticks to it. If you find that the sufficient area of Bun top is not covered help with fingers to add more. Leave it to rise in greased and flourd trays till very fluffy. Put few drops of milk wash and Bake in preheated oven for 20-25 minutes. until light golden and hollow when tapped on top. move from oven leave it cool in slightly covered way so the moisture is retained in the buns. |
| Cheese Stuffed Buns |
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