Cheese Bun by Kelly Ng



I use Christine's recipe for the bread (tangzhong) method. Make it into small buns. That day, I use that recipe to make both Cheese buns and also red beans buns. Both turn out surprisingly tasty. Especially the cheese buns (because I prefer salty food than sweet).

for cheese buns, after 1st fermentation, make it into small buns, flatten it, and then wrap with Cheese inside, seal it and make it into small round buns. Use a scissors to cut at the center, sprinkle some pamerson cheese on top. Proof for 2nd time (about 40 minutes) then bake it.