Tangzhong Ham, Bacon and Cheese Cachitos

Method

1. Make the tangzhong: whisk 8% of the flour with 40% of the milk in a small pan until smooth, then cook on low heat for 2 min, whisking constantly. When it is thick like pudding and the whisk leaves trails (about 65 °C), scrape it onto a plate, press cling film onto the surface and let it cool.

   Add in this stepBread flour 20 gMilk 68 ml

   low heat

2. Cook the bacon in a frying pan on medium heat for 5 min, until the fat has rendered and the edges are crisp. Drain on kitchen paper and chop finely.

   Add in this stepBacon rashers 2

   medium heat

3. Warm the rest of the milk to lukewarm (about 37 °C) and stir in the sugar and yeast. In a large bowl combine the remaining flour, the salt, half the beaten egg, the cooled tangzhong and the yeasted milk, knead for 5 minutes, then add the butter little by little and knead for 12 min more, until smooth and a thin windowpane forms. Tangzhong dough is stickier at first; don't add extra flour.

   Add in this stepMilk 102 mlWhite sugar 35 gInstant dry yeast 3 gBread flour 230 gSalt ½ tspEggs ½Unsalted butter, softened 50 g

4. Round the dough, place it in an oiled bowl, cover and leave somewhere warm for 1 h, until doubled.

5. Deflate the dough, divide it into 6 pieces, round them and rest for 5 minutes. Roll each into a long triangle 12 cm wide and 22 cm long, and lay a line of ham, bacon and cheese along the wide end. Fold the sides in by 1 cm so the cheese can't escape, roll up firmly towards the point, curve into a crescent and set point-side down on a lined tray.

   Add in this stepSmoked ham, cut into 5 mm dice 140 gSemi-hard cheese such as Gouda, finely diced 60 g

6. Cover and leave for 40 min until 1.5 times the size. Meanwhile preheat the oven to 180 °C.

   oven

7. Brush with the rest of the egg and bake in the oven for 16 min. The number of trays is 1×; with 2×, bake on two shelves and swap halfway. Take them out when deep brown and hollow-sounding underneath.

   Add in this stepEggs ½

   oven

8. Mix the melted butter and honey and brush it over the cachitos the moment they leave the oven, for a glossy finish. Cool on a rack for 10 minutes; the cheese inside is extremely hot, so don't bite in straight away.

   Add in this stepMelted butter (for glazing) 10 gHoney 2 tsp