Friday, April 27, 2012

Cheese Sticks or Buns

Nope, if you are looking for the American Cheese Stix aka thick strips of cheese, breaded, and fried.....this is not it. The Cheese Sticks I am referring to is the bread topped with shredded cheese that you can find in most Asian bakery. Why? The better question is why not? Instead of doing PB&J for lunch, something new with a little twist should make for an interesting light lunch or snack.

Yeah, I can take the easy way out and just called it Asiago bread but there is a problem to it. First, I am not using Asiago although the appearance of these buns do look like one. And secondly, I still feel that it is somehow wrong to term the Asian style bun as bread. Bread to me is more of the European style hard crust, hearty, and kinda like steel sitting in your stomach-type of bread. The Asian's bakery style bun on the other hand has a soft and thin crust with a fluffy light interior.

So, no! I don't think they are the same at all and cannot in all my years as a baker, group this different types of baked flour yeast-ed goodness in the same category. You just have to bear with me on that one. Back to the cheese sticks, these babies are really great. It is nice and soft, with the crispy crunchy melted cheese exterior. Beats those cheese crusts in Asia's pizza hut's cheesy crusts anytime. Anyone in Asia or Middle East has, by any chance, try the latest hamburger stuffed crust pizza in Pizza Hut there yet? I am curious to know how it will taste. Intrigue? Most definitely! You can read more on it at AHT - Serious Eats.

Cheese Sticks or Buns
300g bread flour (King Arthur brand if you can)
30g sugar
70ml warm milk
75g water roux
1 egg, beaten
1 tsp salt
1 packet Active Dry Yeast (About 7g or 1 Tbsp)
45g butter

2 cups of shredded Mozzarella
1 cup of shredded sharp cheddar
1/4 cup of grated Parmesan or Romano cheese
1 egg, beaten
Dried Parsley Flakes

1. In a bread machine, combine all the dough ingredients in the order as prescribed by the manufacturers.
2. Set bread machine on dough cycle and let it knead and proof the bread dough till double in size. Mine take 1 1/2 hours.
3. After dough is done proofing, divide it into 10 portions (about 50-55g each)
4. Shape it into a round. Cover loosely with a clean kitchen towel and let rise for 10 minutes before shaping.
5. Once dough is done resting, press flatten one portion of dough with a rolling pin. Then roll it up into the shape of an oblong. Repeat with the rest of the dough. Cover with clean kitchen towel. Let proof for 45 to 50 mins until it doubles in size.

6. Preheat oven to 350F/175C.
7. Brush dough with egg wash.

8. Mix the shredded Mozzarella and sharp cheddar in a bowl. Generously top dough with cheese. Sprinkle with Parmesan/Romano.
9. Bake in the middle rack of the oven for 15 minutes, rotating the pan halfway for even browning. Once bread is out of the oven, sprinkle lightly with dried parsley and paprika. Let cool on wire rack for 10 minutes before serving.
The best tasting soft fluffy cheesy bread you will ever taste.

No comments:

Post a Comment