خبز بحشوة الجبنة

First, prepare the tangzhong by boiling water, milk, and flour together on medium heat until the mixture thickens, then let it cool before adding it to the dough

In the mixer, add the flour, yeast, and sugar and mix them together.

Add the milk, eggs, white vinegar, and salt to the flour mixture and knead well.

Add the butter and knead until the dough becomes smooth and elastic

Add the cooled tangzhong to the dough and continue kneading until it is fully incorporated

Cover the dough and let it rest for about one hour or until it doubles in size.

After the dough has risen, divide it into small balls, then flatten each ball and place a mozzarella stick inside, sealing it as shown in the video.

Let the stuffed balls rest for 30 minutes until they double in size.

Place the stuffed balls on a greased baking tray.

Before baking, brush the tops with the egg and milk mixture

Bake in a preheated oven at 190°C (375°F) for 25 minutes until golden brown.

After baking, brush with melted butter and garnish with chopped parsley