Miso Cheese and Scallion Bread Premiere

Dough: 250g high-gluten flour, 9g fresh yeast, 20g sugar, 3g salt, 1 egg, 110ml water, 30g unsalted butter.

Pour the flour, beaten eggs, granulated sugar, and water into a large bowl.

Knead into a uniform dough and place it in the refrigerator to chill overnight.

Take it out, add butter and salt, and knead until well combined.

Then add the yeast and knead until evenly mixed.

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

The dough can stretch into a thin film.

Roll into a ball, place in a large bowl, cover with plastic wrap, and let it ferment.

Let the dough rise until it has doubled or tripled in size. Fermentation is complete.

Take out the dough, divide it into two equal parts, shape into balls, and let rest for about 15-20 minutes.

Filling: 20g red miso, 50g mozzarella cheese, 5g Parmesan cheese powder, 1 tablespoon honey, 1 teaspoon granulated sugar, a small handful of chopped green onions.

Put miso, cheese powder, honey, and sugar into a bowl.

Mix well and set aside.

Roll the dough into a rectangular sheet about 28*24 cm.

After flipping, spread the miso paste evenly.

Sprinkle mozzarella and green onions in order.

Fold the dough from positions 1 and 3 at the top and bottom toward the center, overlapping them.

The interface is tightly sealed.

Roll it slightly flatter, and cut it into three equal parts about 3 cm from the front end.

Braid by crossing over.

Place into the mold for the second fermentation.

Ferment until three-quarters full, then brush the surface with egg wash.

Place it in a preheated oven at 180 degrees, on the middle rack, and bake with both top and bottom heat for about 20 minutes.

Golden on the surface, fresh out of the oven.

Demold immediately and let it cool.