Pan size: 35x15 cm

Cup measurement: 200 ml

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We’ll start by making Tangzhong (Flour Paste) 🙌🏻

15 g flour (1.5 tablespoons)

100 ml milk (½ cup)

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Mix the flour and milk together and cook them (it should become like a pudding). Then, let it cool down, and your Tangzhong is ready.

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Dough Ingredients

300 g flour (2.5 cups)

100 ml milk

40 g cream cheese (2 tablespoons)

6 g dry yeast (2.5 teaspoons)

18 g sugar (1 tablespoon)

1 egg

20 g room temperature butter

10 g salt (1 teaspoon)

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For the Garlic Sauce

1 head of garlic (Roast it first: Wrap the garlic in parchment paper and then aluminum foil, and bake it at 200°C for about 15 minutes. Make sure the oven is preheated. After baking, let it cool until soft).

Oregano, olive oil, salt (Pour over the roasted garlic before baking).

70 g butter (room temperature)

Parsley

100 g grated cheese (cheddar or any cheese you prefer)

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Instructions

1. Place the flour in a mixing bowl and make a well in the center. Add the yeast, sugar, and warm milk, and wait for the yeast to activate (about 5 minutes).

2. Add all the ingredients except the butter (including the Tangzhong). Knead the dough until smooth, then add the butter and knead again (The dough should be medium-firm, not too soft or stiff).

3. Let the dough rise until doubled in size. Once risen, roll the dough out into a square (30x30 cm).

4. Spread the garlic butter sauce evenly over the dough, then sprinkle the grated cheese on top. Cut the dough into 16 equal pieces and stack them on top of each other. Place them in a baking dish and let them rise for another 30 minutes.

5. Once risen, spritz the dough with water and sprinkle more cheese between the layers.

6. Preheat your fan oven to 180°C (350°F) and bake on the bottom rack until golden brown and crispy.

7. Once done, it’s ready to serve!