Miso Scallion Bread Debut

Dough: 100g high-gluten flour, 5g granulated sugar, 1/16 teaspoon salt, 20g miso, 42g water, 3g fresh yeast, 17g egg white, 5g 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, 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 air, roll into a ball, and let it rest for about 15 minutes.

Filling: 20g chopped green onions, 1/16 teaspoon salt, 1/16 teaspoon black pepper.

Roll it into a square about 22 centimeters long.

Mix the filling evenly and spread it over the dough sheets.

Roll up from one end.

Roll into a cylinder.

Cut into three equal parts.

Then cut each section from the middle down to near the bottom without cutting it completely.

Fold to both sides, with the cut facing upwards.

Gently press flat, place in the baking tray, and finally let it ferment for about 30 minutes.

Brush the surface with beaten egg.

Place in a preheated oven, middle rack, top heat 200°C, bottom heat 160°C, bake for about 15 minutes.

Golden on the surface, fresh out of the oven.