cheesebread

A recipe for Japanese Mochi Cheesebreads from the cookbook, The Japanese Larder.

Japanese Mochi Cheesebreads

(7 oz, 1 3/4 cups) glutinous rice flour (mochiko

baking powder

fine sea salt

(2 fl oz, 1/4 cup) whole milk

(2 fl oz, 1/4 cup) melted butter oil

(1 3/4 oz) Parmesan cheese (grated)

(5 1/2 oz) mature Cheddar cheese (grated)

Preheat the oven to 180˚C/350˚F/gas mark 4.

Mix the rice flour and baking powder with the sea salt in a bowl until well combined.

Break the egg into a separate bowl and beat it with a whisk until lightly frothy.

Add the egg to the flour mix, followed by the milk, melted butter or sunflower oil and both grated cheeses. Knead the dough until all the ingredients are completely incorporated into a firm dough. Do not worry if the dough seems too dry at the start, it will take about 5 minutes of kneading for it to bind together.

Cut the dough into 20-30 equal parts and roll them into individual balls with your hands. Place them on a baking tray (sheet) lined with baking (parchment) paper or into a non-stick muffin tin and bake in the preheated oven for 20-25 minutes or until lightly golden.

Transfer the cheesebreads to a cooling rack and let them cool down slightly before eating. They are best eaten while hot.

Nothing better than waking up in the morning, and smelling fresh cheese pies baking in the oven! A cherished childhood memory &lt;3

Cheese Fatayer

tbsp Active dry yeast (instant yeast will work as well)

Sugar

water

All purpose flour (125 grams)

All purpose flour (188

tsp Kosher salt

Olive oil

Feta

chopped parsley

tbsp Unsalted butter

Garlic powder

Water

grated mozzarella

Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

Prepare your sponge:

After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge.

Take a large wooden spoon and roughly combine dough ingredients.

Now, you can use a stand mixer - but if you don&#39;t have one, with lightly oiled hands, knead your dough for 8-10 minutes on a clean and oiled work surface  until smooth.

Don&#39;t add any extra flour to this recipe. The dough will start off quite sticky, but after several minutes of kneading the dough on an oiled work surface - it will eventually come together beautifully.

By limiting the amount of extra flour we add to the dough, we will be able to create a very fluffy, as well as airy bread for our cheese pies.

Next, separate your dough into 10 dough balls (each around 62-65 grams in weight). Cover with a damp towel and allow to rest for 10 minutes.

Prepare your dough:

After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick.

Once you&#39;ve rolled out your dough - its time to build the crust.

Add a light amount of freshly grated mozzarella to the edges of your dough ( just plain mozzarella, not the filling we made). Start folding your dough over the mozzarella, pressing down to seal the edges. Watch video above for guidance.

Fold the edges of your crust into a diamond shape, pinching the top and bottom of your dough to enforce the shape even more.

Preheat oven to 425°f (218°C)

Shape your cheese pies:

Add your stuffed, and shaped dough to a lined baking sheet.

Brush egg wash on your crust, and brush garlic butter in the center of your dough.

Fill your cheese pies with your cheese filling. Be generous! Your cheese mixture should be completely used up after filling your last cheese pie.

Bake for 25-30 minutes. Every oven preforms differently, keep a close eye on them. You want the bottom of your pies, as well as your crust, to be beautifully golden.

Remove from the oven and allow your Cheese Fatayer to cool for a couple minutes.

Serve fresh with a nice cup of tea, and anything else you may enjoy!

Baking your Cheese Fatayer:

Cover any left over cheese pies tightly, or store them in an airtight container. Store at room temperature for a couple days, or in the refrigerator for about a week.

How to store them:

Top 2 cheesebread recipes from across the web

The most viewed cheesebread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Mochi Cheesebreads

Cheese Fatayer

Top 2 cheesebread recipes from across the web

The most viewed cheesebread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Mochi Cheesebreads

Cheese Fatayer

The most viewed cheesebread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine