How to make German Hornchen

Method

• Place all the ingredients in a mixing bowl. Use spiral mixer to mix on a slow speed for 4 min and then mix on a fast speed for 6 min.
• Dough temperature should be maintained between 23°C to 25°C. No intermediate proof required
• Cut and weigh the dough 150gm and divide into three equal pieces. Fold the pieces into round shape before rolling them.Take the first ball and roll it out into a medium-sized circle.
• Add 30 gm of cheese in the middle and close the first HÖRNCHEN by pulling together the widest parts of the dough and tucking them inwards giving it a crescent shape. Final proof for 45 min to 50 min at 28°C under 85% relative humidity.Brush the HÖRNCHEN with a egg wash.sprinkle some sesame seeds .Bake at 200°C for 15-18 minutes