Triple Cheese Roll

Ingredients
Cream Cheese fillings (to make in advance)
Group A
175g cream cheese
50g caster sugar
35g butter
Group B
1/8tsp salt
35g whole egg
14g yolk
Group C
7g corn flour
1/2tsp butter vanilla

Directions

• Whisk Group A in a mixer and add Group B
• Lastly, add Group C till fillings are smooth
• Scoop and fill in a piping bag and keep in the freezer

Bread Dough

405g Japanese bread flour

93g sugar

12g SAF yeast 

3g Bakerin bread improver (or 6g other brand)

17g milk powder

20g butter

20g shorterning

33g whole egg

7g yolk

67g dairy cream (brands: millac, emborg, president, anchor)

133g ice water

7g salt

parmesan and cheddar cheese for toppings

Directions

• Dry mix all ingredients in the mixer
• Add cream, water, eggs, and yolk and knead at slow speed for 5m
• Add in butter and shortening, continue to knead for 5min
• Lastly, add salt and knead will thin membrane stage (about total 25min)
• Round, rest and covered for 10min
• Weigh into 40g each and rest for another 5min before shaping
• Roll dough flat into a round shape, pipe cheese about 1/3 from the top and roll down and pinch just like making mini french bread
• Proof for 2hours
• Before baking, glaze with fresh uht milk followed by cheese toppings
• Bake at 190°C for about 12-14mins