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1
Place the yeast flour salt sugar butter egg milk and salt into the pan in that order, set it to the bread dough making course, and switch it on.
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2
Please add the ingredients in according to your bread maker.
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3
Slice the onions and shiitake mushrooms.
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4
Cut the shimeji mushrooms so that they are the same size as the shiitake mushrooms.
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5
Coat a frying pan with oil and saute the onions.
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6
After they have softened, add in the mushrooms and saute until they soften.
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7
Melt the butter in a different pan, turn off the heat momentarily, add in the flour and mix until the flouriness disappears.
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8
Add in the milk and mix until the balls disappear over a medium heat.
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9
Turn off the heat once it has thickened and season with salt, pepper, and consomme.
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10
Flavor it strongly.
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11
Add the mushrooms from step 3 to step 4, mix together, place into a container and let cool.
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12
It will thicken after cooling, so it will be easy to wrap in the dough.
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13
Once the dough is done, deflate the dough, divide into 10-12 equal portions, and roll into balls.
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14
Let rest for 15-20 minutes.
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15
*Rolling them into balls - Please roll them gently so as to plump up the surface.
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16
Roll out the dough with a rolling pin, take an approximate amount of the ingredients from step 5, and wrap it in the dough.
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17
Line a pan with parchment paper, and then place them up on top of that.
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18
You will be letting them rise for 30-40 minutes for the second time, so please make sure there is space in between each one.
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19
Start heating up the oven just a bit before the second rise has ended.
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20
Preheat to 180-200C.
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21
After it has finished rising, cut a notch into the top with scissors so that you can see the contents a bit.
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22
Top with powdered cheese or meltable cheese if you like.
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23
Place into the oven and bake for 10-15 minutes.
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24
One step 9 has turned a light golden brown color, take it out of the oven, and it's done.
