Finally, I found out the missing component and am glad now I can finally bake one that is close to my liking.
The texture is chewy and it stays so even after it has been cool completely.
Source: Apologise as I cannot recall where I adapted this recipe from.
Learning experience:
When adding in the bread flour, this round, I only let it thicken slightly.
After adding in the tapioca flour, I had a hard time mixing it to smooth so I used a beater to do it.
Though it stated 2 eggs, I used less than 1. Not too sure whether it is because mixture (bread adding stage) was not done too dry.
I will increase the salt a little to 3g next round and add another 5 - 10g cheese more next round.
Texture-wise, it is chewy and has a crispy crust while still warm. The crust softens once the bread cools completely.
I will need to pipe it taller and 5cm diameter next round. It did not lose its shape during baking and it does not spread. So next round, I will do it in one pan instead.
Overall, it is good.
What you need:
2 eggs (I used less than 1)30g bread flour30g unsalted butter2g salt20g sugar150g milk130g tapioca flour30g cheddar cheese
Method:
Preheat oven to 180°C. Line a baking sheet.
Whisk egg and set aside.
In a bowl, whisk bread, salt, sugar and milk until smooth.
In a pot, melt butter.
Add in the flour mixture and stir until it thickens. Remove from heat.
Mix in tapioca flour until a smooth dough is formed.
Slowly mix in eggs, making sure each addition, the egg is fully incorporated. The batter should have a triangle shape dangling from the spatula. Stop adding egg once this step reached.
Add in cheddar cheese and fold well.
Transfer to piping bag with a big round tip.
Pipe about 4 cm onto tray and smooth out the tip by damping your finger. The dough does not spread much so you can keep them closer.
Bake for 20 – 25 mins.
Enjoy!
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