Steps

1. In a bowl, add Bread Flour 150g and create a well in the center.
   🕒 00:35
2. On one side of the well, add Salt 2g. On the other side, add Sugar 10g and Instant Dry Yeast 2g. Pour Lukewarm Water 100g (warmed to just above body temperature) over the yeast and mix with chopsticks.
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3. Once partially mixed, bring the ingredients together and knead until smooth.
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4. Once the dough is smooth, add Butter 20g (divided into two 10g portions for kneading) and continue kneading while incorporating it. This is the key! Knead for about 15 minutes until the dough can be stretched thinly, forming a translucent membrane.
   🕒 01:26
5. Shape the dough into a ball with the seam side down, cover with plastic wrap, and let it proof in a warm place for about 1 hour, or until doubled in size. This is the key! If the room temperature is low (e.g., in winter), use your oven's proofing function.
   🕒 01:45
6. Trim the tough base from Shimeji Mushrooms 100g and place them in a microwave-safe container.
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7. Add Butter 20g (divided into two 10g portions), cover with plastic wrap, and microwave at 600W for 1 minute 15 seconds.
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8. Cut the sausages in half lengthwise, then make fine diagonal cuts.
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9. Add the cut sausages to the microwave-safe container with the heated shimeji mushrooms, mix briefly, and then add All-Purpose Flour 1 tbsp, coating everything evenly.
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10. Add Milk 4 tbsp and microwave at 600W for 2 minutes.
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11. Once heated and thickened, stir in Granulated Consommé 1/2 tsp, Salt (to taste), and Coarsely Ground Black Pepper (approx. 5 shakes).
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12. Let the filling cool down to room temperature.
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13. Once the dough has doubled in size during the first proof, punch it down to release the gas and divide it into 5 equal portions. Shape each portion into a ball.
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14. Cover with plastic wrap and let rest for 10 minutes.
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15. Stretch each dough ball into a circular shape, about 13cm to 15cm in diameter.
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16. Place 1/5 of the cooled filling in the center of the dough.
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17. Bring the edges of the dough up to the center and pinch to seal. Repeat with the opposite sides, then bring the remaining corners together and pinch to seal, forming a rounded shape.
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18. Pinch the seams firmly to secure the shape and place seam-side down on a baking sheet. This is the key! Be careful not to get the white sauce on the seams, as it will prevent them from sticking together.
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19. For the second type, stretch the dough into a circle about 13cm in diameter and place the filling in the center.
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20. Bring the edges of the dough up to the center and pinch the seam firmly to seal.
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21. Place seam-side down on a baking sheet.
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22. Let the shaped breads proof in a 40°C (104°F) oven for about 30 minutes, or until doubled in size.
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23. Once the second proof is complete and the breads have doubled in size, remove them from the oven and preheat the oven to 180°C (350°F).
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24. Using scissors or a paring knife, make a cross-shaped cut on the round breads and a single cut lengthwise on the trapezoidal breads.
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25. Divide Mixed Cheese approx. 30g into 5 portions (about 6g per serving) and sprinkle it into the cuts and on top of the breads.
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26. After adding the cheese, bake in the preheated 180°C (350°F) oven for 15 to 18 minutes, or until golden brown.
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27. Once baked, sprinkle with dried parsley in the center.
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