Recipe of Award-winning Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa - Logo collection for you

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We hope you got benefit from reading it, now let's go back to japanese-style bread with pollack roe, seaweed, cheese, and chikuwa recipe. To make japanese-style bread with pollack roe, seaweed, cheese, and chikuwa you only need 13 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:

1. Prepare 200 grams of ●Bread (strong) flour.
2. Prepare 100 grams of ●Milk.
3. Take 40 grams of ●Water.
4. Prepare 15 grams of ●Sugar.
5. Take 15 grams of ●Unsalted butter.
6. Get 3 grams of ●Salt.
7. Use 3 grams of Dry yeast.
8. Get 3 of Chikuwa.
9. You need 3 slice of Sliced cheese.
10. Get 1 of Flavored nori seaweed.
11. Prepare 1 of Green onion (minced).
12. Prepare 2 tbsp of ★Mayonnaise.
13. You need 50 of grams~ ★Mentaiko.

Instructions to make Japanese-style Bread with Pollack Roe, Seaweed, Cheese, and Chikuwa:

1. Let the bread machine make the bread dough. When it is done, form into a ball, lay seam side down, wrap with plastic wrap, then cover with a damp cloth, and let rest for 15 minutes..
2. Cut the chikuwa lengthwise into 4 sections each. Combine the ★ ingredients..
3. Roll the dough to 25 x 18 cm..
4. As shown in the photo, spread the surface of the dough with the ★ ingredients, leaving 2 cm of an edge empty..
5. .
6. Place seaweed on the area covered with mayonnaise. Place the sliced cheese on top of the seaweed. Then top with the chikuwa and green onion. Wrap it all up. (If arranged as in the photo to the right, wrap it from the left to the right).
7. Since I love green onion, I used quite a lot. But the flavors from the other ingredients are quite strong, so it doesn't taste too astringent..
8. Grease the baking pan. The dough sticks easily to the bottom, so line with parchment paper. (Just lining the bottom is fine)..
9. Tightly seal the seam. Cut into 5 slices and place on a baking pan. Let rise until doubled in size..
10. Preheat the oven to 220°C, lower to 200°C and bake the dough for 10 minutes. Lower it again to 180°C and bake for another 10 minutes. If it seems like it will burn, cover with aluminum foil..
11. You can also bake each slice separately in aluminum cups. For this, bake for 15 minutes at 180°C..
12. This time, I didn't glaze with egg, but if you would like to do so, please go ahead..
13. This time I used a long bread pan to bake the dough, but you can also use a round one♥ If you don't have a pan, you can bake each section separately, as demonstrated in Step 11..

Making Japanese soft bread can be messy, and it takes time to master. Therefore, I try to strip off the unnecessary information, making it simple. Chikuwa Isobeage is deep-fried Chikuwa fishcake with seaweed. This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days. Vivian Howard's Baked Pimento Cheese and Sausage.

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