Mushrooms & Cheese Wholemeal Buns

I did this last weekend, before my traumatic experience. I was into baking breads recently. Reason being, I haven't been baking for quite a while (since CNY), and also, my bread flours and wholemeal flours will be expiring soon if I still keep them! I read about how good Jean's breads were using 孟老师的100 道面包. So I decided to try her recipe, with slight modification, using my wholemeal flours. The buns turned out to be really soft. The mushrooms and garlic tasted really good with the bun.

Recipe for Mushrooms & Cheese Wholemeal Buns, with slight modification from Jean's Parsley Milk Buns.
(Makes 12 buns)

Ingredients:

Bread
300g Bread flour
100g Wholemeal flour
30g Caster sugar
1/2tsp Salt
4g Instant yeast
270g Whole milk
30g Unsalted butter, soften

Mushroom filling
250g Button mushrooms, sliced
Some chopped garlic
Some cooking oil

50g Cheddar Cheese, shredded

Method:
1. Combine flours, sugar, salt, yeast, and milk at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough
2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Cover dough with shrink wrap and let it proof for 80mins.
4. Divide dough into 12 portions then roll them into balls. Let them rest for another 10mins.
5. Using a rolling pin, flatten it into a 3" disc shape. Then place them on the baking tray.
6. Let it proof for a further 30mins.
7. For mushroom fillings, heat up a saucepan. Add cooking oil, followed by chopped garlic.
8. Stir fried the garlic until fragrant before adding in the sliced mushrooms. Stir fried till cooked, then leave aside.
9. When the dough is ready, lightly press the centre to get an indent. Then scoop out the mushrooms and placed them in the centre. Avoid adding in the gravy from the mushrooms. Sprinkle with shredded cheese.

10. Bake the doughs at 180C for 15mins.