Japanese Milk Bread

Ingredients

360 gr self raising flour30 gr fine sugar15 gr milk powder1 (15 gr) egg yolk185 ml  cold water7 gr yeast30 gr butter, room temperature3 gr saltFood coloring (optional)Oil

Chocolate Filling (Mix All, Set In Fridge)

50 gr butter, room temperature50 gr fine sugar1 tbsp chocolate milk powder1 tbsp cocoa powder

Cheese Filling (Mix All, Set In Fridge)

50 gr butter, room temperature50 gr fine sugar25 gr shredded cheddar cheese1 tbsp milk powderTopping: Flour

Instructions

1. Mix all the ingredients except butter and salt.2. Once it become a dough, add butter and salt. Mix and knead using mixer (or using your bare hand) for about 20 minutes.3. Divide it into the number of the colors. Drop the colors on each dough. Mix.4. In a bowl, pour some drops of oil. Put the dough on it, then cover it.5. Rest them in the warm place (between 75 to 95ºF  or 24 to 36ºC) for proofing.6. Divide the dough 40 gr each, then form it into a ball. Cover it.7. Rest them for about 10 minutes.8. Stuff it with the 1-tsp filling, then form into a ball.9. Place them on tray, then let them proof.10. Preheat oven at temperature 150 celcius degree.11. Sift flour on dough, then put them in the oven for about 20 minutes. Served.

Note For Dough Proofing (Source @Jessica_gavin ):

Peak activity of yeast is between 75 to 95ºF (24 to 36ºC), 77ºF (25C) is the optimum dough temperature.Anything below 70ºF (21ºC), yeast is slow, at 34ºF (2ºC) it’s inactive. At 138ºF (59ºC), the yeast is dead and will never ferment.