Miso Bread ｜ Life THEATER: Recipes for useful cooking videos

Put milk, water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, salt and sugar in a large bowl and mix thoroughly with a rubber spatula.
Put red miso and white sesame seeds in a small bowl and mix.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).
Roll the dough until the surface is smooth and place in a closed container.

Place in the refrigerator for at least 8 hours to ferment.
It would be nice if it swelled 1.5 to 2 times as a whole.

Dust the table with strong flour (outside the amount) and remove the dough from the closed container.
Divide the dough and bean paste into 6 equal parts.
Flatten the dough by hand, put the bean paste on it, and bind it.
Place it on a frying pan with the stitches facing down and sprinkle with black sesame seeds.

Cover and heat on medium heat for 2-3 seconds, turn off the heat and let rest for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.

Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 8 minutes.