Steps

1. In a container, add 125g water, 3g sugar, and 2g dry yeast, and mix briefly.
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2. Add 150g high-gluten flour and 2g salt, and mix with a spatula until no dry flour remains.
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3. Cover and let it rise at room temperature in a warm place for about 1 hour for natural fermentation. (This is the key!) Room temperature fermentation is fine if you plan to use it the same day.
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4. When the dough has doubled in size, gently deflate it by mixing with a spatula.
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5. Lightly flour a flat surface generously with high-gluten flour.
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6. Transfer the deflated dough onto the floured surface and dust the top with high-gluten flour as well.
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7. Roll or stretch the dough by hand into a rectangle approximately 18cm x 25cm. (This is the key!) The dough has high moisture content, so use plenty of flour for shaping.
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8. Place 3 slices of ham on the dough, slightly towards the front of the center.
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9. Drizzle mayonnaise over the ham.
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10. Sprinkle 50g mixed cheese over the mayonnaise.
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11. Use a dough scraper or your hands to lift the dough and roll it up tightly with the filling, ensuring the seam is sealed. (This is the key!) If it's difficult to seal, lightly wet your hands with water to help it stick.
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12. Cut the sealed dough into 8 equal pieces and gently shape them into rounds.
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13. Arrange the shaped dough pieces upright in a 20cm frying pan.
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14. Cover the frying pan, heat over low heat for 20 seconds, then turn off the heat and let it undergo secondary fermentation for 30 minutes.
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15. Once the dough has increased in size, bake covered over low heat for 12 minutes.
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16. After 12 minutes of baking, flip the dough pieces and bake for another 8 minutes, covered.
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17. Transfer the baked bread and sprinkle mixed cheese on top.
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18. Drizzle mayonnaise over the cheese.
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19. Broil in a broiler or toaster until golden brown. (This is the key!) Adding mayonnaise and cheese and baking further enhances the flavor and provides a crispy texture.
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20. Sprinkle with dried parsley and serve. Completed!
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