Japanese-style Miso and Kyoto Green Onion Toast Launch

Dough: 350g high-gluten flour, 10g fresh yeast, 50g milk, 145g water, 35g miso, 12g milk powder, 2 egg yolks, 20g powdered sugar, 20g butter, a pinch of salt.

Mix flour, milk, water, powdered milk, egg yolks, and powdered sugar.

Knead into a uniform dough and place it in the refrigerator to chill for 24 hours.

Take it out, add butter, salt, and miso, and mix well.

Then add the yeast and knead until evenly mixed.

Put it in the bread machine and stir for 30 minutes.

Knead until fully expanded.

Divide the dough into 12 equal portions, knead until smooth, place them in a fermentation box for the first fermentation at a temperature of 28°C and humidity of 75%, and ferment for 1 hour.

Decoration and filling: 2 green onions, 50 grams of shredded mozzarella cheese.

Cut the green onions while fermenting.

The dough has doubled in size.

Roll it out, then flip it over.

Fold both sides toward the middle.

Sprinkle with chopped green onions.

Roll up.

Place the dough vertically into the loaf pan for the final fermentation, at a temperature of 33°C and humidity of 80%, and ferment for about an hour.

Ferment until 1/10 full, sprinkle with cheese crumbs and chopped green onions.

Preheat the oven, place the bread in the middle-lower rack, use top and bottom heat at 180 degrees, and bake for about 34 minutes.

Remove from the oven, release the steam while demolding, and let cool.