Miso Cheese Ham Caterpillar Bread Premiere

Dough: 100g high-gluten flour, 10g miso, 5g fine sugar, 1g salt, 40g water, 3g fresh yeast, 16g egg white, 5g butter. Filling: 20g ham slices, 20g mozzarella cheese.

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, 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.

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 is 2-3 times larger.

Take out the dough, divide it into 2 equal parts, shape into balls, and let rest for about 15 minutes.

Roll the dough into a long oval shape,

Place the ham slices and cheese at the halfway point. Cut the other half into small strips.

Roll up the dough and press the sides tightly.

Roll it up, press the end against the bottom of the dough, place it on a baking tray, and let it undergo the final fermentation in a warm and humid place at around 38 degrees.

After fermentation, brush the surface with egg wash.

Place in a preheated oven at 180 degrees, in the middle rack, bake with top and bottom heat for about 15 minutes.

Take it out of the oven and place it on a cooling rack to cool. Once it has cooled to hand temperature, seal it for storage.