- 1 recipe hokkaido milk bread that has proofed the first time until doubled in size
- 20 X 0.5"cubes of mozzarella cheese
- 5 X slices kraft cheese, each cut into 4
- ketchup and mayonnaise for mini cheese bun topping
**** The ingredients will be listed again @ below ****
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- 20 X 0.5"cubes of mozzarella cheese
- 5 X slices kraft cheese, each cut into 4
- 5 X slices kraft cheese, each cut into 4
1. Divide the hokkaido milk bread to 20 pieces.
2. Wrap the cheese and roll bun to seal it.
3. Add ketchup and mayonnaise on top.
4. Wait until the buns double size again, about an hour.
5. Preheat the oven to 375F.
6. Bake it for 15 to 20 minutes.
3. Add ketchup and mayonnaise on top.
4. Wait until the buns double size again, about an hour.
5. Preheat the oven to 375F.
6. Bake it for 15 to 20 minutes.
Reheat the buns from freezer:
1. Preheat the oven in 350F. Microwave it briefly 20-30 sec. then bake it for 5-7 mins.
ref: https://hot-thai-kitchen.com/?cat=&s=mexican+coffee+buns
