Mozzarella Stuffed Wool Bread

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent a skin from forming.

2: To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter and knead until smooth.

3: Proof for 1-2 hours or until doubled in size.

4: Divide the dough into 16 equal sections and shape them into balls. Cover and let them rest for 15-20 minutes.

5: Doing one at a time, roll out and shape each dough ball as shown in the reel, making sure to place the mozzarella at the end with no slits. Place into a lined 11”x11” baking pan.

6: Cover and let rise for ~30 minutes to 1 hour or until the dough is noticeably puffy and fills up the pan.

7: Preheat the oven to 350°F, brush the top with egg wash, and bake for 22-28 minutes or until golden brown. (Optional: top with sesame seeds before baking or brush with honey butter after baking.)