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1
Let the bread machine make the bread dough.
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2
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.
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3
Cut the chikuwa lengthwise into 4 sections each.
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4
Combine the ingredients.
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5
Roll the dough to 25 x 18 cm.
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6
As shown in the photo, spread the surface of the dough with the ingredients, leaving 2 cm of an edge empty.
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7
Place seaweed on the area covered with mayonnaise.
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8
Place the sliced cheese on top of the seaweed.
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9
Then top with the chikuwa and green onion.
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10
Wrap it all up.
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11
(If arranged as in the photo to the right, wrap it from the left to the right)
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12
Since I love green onion, I used quite a lot.
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13
But the flavors from the other ingredients are quite strong, so it doesn't taste too astringent.
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14
Grease the baking pan.
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15
The dough sticks easily to the bottom, so line with parchment paper.
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16
(Just lining the bottom is fine).
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17
Tightly seal the seam.
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18
Cut into 5 slices and place on a baking pan.
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19
Let rise until doubled in size.
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20
Preheat the oven to 220C, lower to 200C and bake the dough for 10 minutes.
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21
Lower it again to 180C and bake for another 10 minutes.
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22
If it seems like it will burn, cover with aluminum foil.
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23
You can also bake each slice separately in aluminum cups.
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24
For this, bake for 15 minutes at 180C.
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25
This time, I didn't glaze with egg, but if you would like to do so, please go ahead.
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26
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.
