JALAPENO & CHEESE STUFFED GARLIC BREAD

INGREDIENTS:

• The Select Aisle’s T45 Cake flour- 230g (1 ½ cups)
• The Select Aisle’s T55 All purpose flour- 275g (2 cups)
• Salt- 5g (1 tsp)
• Cornstarch- 8g (2 tsp)
• The Select Aisle’s Baking soda-5g ( 1 tsp)
• Butter (melted)- 280g (1 ¼ cups)
• Brown sugar- 285 g (1 ¼ cups)
• Granulated sugar- 115g ( ½ cup)
• Eggs- 5 nos. (2 eggs + 3 yolks)                                
• The Select Aisle’s 45% Dark Chocolate Buttons- 450g (3 cups)
• Walnuts- 165g (2 cups)

METHOD:

• In a bowl, combine all purpose flour, salt, corn starch, baking soda and whisk together
• In another bowl mix granulated sugar and brown sugar. Then, slowly drizzle the butter and beat until combined
• Add in the eggs and yolks one at a time and beat
• Add the dry mix into the wet mix and fold
• Add the chocolate callets and walnuts and fold
• Place the dough in the refrigerator for 45 mins at least
• Roll the dough into equal sized balls and place in a baking tray
• Bake at 220 C for 11-13 mins