Steps

1. In the home bakery's pan, add 100g Water, 150g Bread Flour, 2g Salt, 10g Sugar, 2g Instant Yeast, and 10g Butter.
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2. Set the pan with the ingredients into the home bakery and select the dough-making mode up to the first proofing. Adjust the menu according to your home bakery's settings.
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3. Once the first proofing is complete, remove the dough from the pan and gently punch it down to release the air.
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4. Divide the deflated dough into 5 equal portions and shape each into a ball.
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5. Cover the dough balls with plastic wrap and let them rest for 10 minutes.
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6. After resting, roll each dough ball into a circular shape, about 15cm in diameter.
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7. Place 1 slice of ham and 1 shiso leaf (with stems removed) onto each stretched dough circle.
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8. With the shiso and ham in place, roll the dough tightly from one edge, pressing the seam firmly to seal.
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9. Insert your thumb into the seam and bring the two sides together, then gently shape to form the bread.
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10. Make a cut down the center of the shaped dough without cutting all the way through, and open it up.
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11. Place the shaped dough onto an aluminum cup or aluminum foil. This prevents sticking to the baking sheet and makes them easier to eat without getting your hands messy.
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12. Let the dough undergo a second proofing in the oven for about 20 to 30 minutes, or until it has doubled in size.
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13. After the second proofing, preheat your oven to 180°C (350°F) and sprinkle mixed cheese over the dough.
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14. Drizzle mayonnaise over the cheese, creating a marbled pattern.
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15. Sprinkle sesame seeds over the mayonnaise and, if desired, add coarsely ground black pepper all over. Adding sesame seeds significantly enhances the flavor.
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16. Bake in the preheated oven at 180°C (350°F) for about 15 minutes, or until golden brown.
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