
English: 
There are British bread, Germany bread, french bread
But why no such thing call”Japanese bread“?!
I think I am the man to create it!!!!
Wow! Bread time
Mix all the dry ingredients
Mix welll
I demonstrate how to do it by hand
But I prefer using a mixer
After you’ve mix all the dry ingredients together
Add the chopped tomato and dry herbs
Don’t have to chop the tomato
As They will purée at the end of mixing anyway
But if there are small big chunks 
Just smash it with your hand
Mix until you have a rough dough ball
You can knead it on a wooden board now
Wow!!! Hand of the sun!!!!!

Chinese: 
世界上有英國麵包 德國麵包 法國麵包 但是就沒有日本麵包 既然如此 就要有人創造出來！
嘩！做麵包～
把粉類的材料倒在一起
攪拌均勻
我示範用手做
但我建議日式麵包用機器做會比較好
攪拌均勻後 把蕃茄跟香草倒進去
罐頭蕃茄不用切 有些大粒的也沒關係
攪拌到最後也會全部爛掉
如果有些太大的蕃茄 就用手壓爛
攪拌成一個粗糙的麵團
接著就可以拿到木板上搓揉
嘩！太陽之手！！！

Chinese: 
台妹：嘩！！！！！好OP喔！
日式麵包就算你大太陽之手也要搓揉很久
所以還是建樓用機器做吧
機器的話開中速打到有一點點筋性就可以做下一個步驟
揉到有點筋性 就可以把奶油加進去
把麵團壓平
奶油提前放在室溫軟化
鋪平在麵團上面
用麵團把奶油包住
嘩！太陽之手！！！
港女：woowowwooowow好勁呀好勁呀
還是建議用機器搓揉 除非你是東和馬就用手吧～

English: 
Taiwanese girls: woowowwowowo so OP
Even if you got hand of the sun
It still takes long time to knead by hand
So I prefer using a mixer
Mix it on medium speed to develop a little gluten
When it stretches a little bit
Add the soften butter
Flatten the dough
Take the butter in room tem. Ahead of time to soften
Spread it on the dough
Trap it with the dough
Wow!!! Hand of the sun!!!!!
Hongkong girls: wowoowo so handsome!!!
Again, I prefer to knead it with a mixer
But if you are pro baker, do it by hand haha

English: 
Mix on medium speed until all the butter has incorporated into the dough
Switch to high speed
Knead until you have a smooth dough and pass the windowpane test with a dough gluten structure
This bread is like a chewy crusty bread
So you don’t have to mix it to long to develop the gluten
Stop kneading until it is nice and smooth
You can do the windowpane test too
In short, the long you knead, the fluffier And softer the  bread will be
You also have to use high protein flour(at least 10%) in order to make Japanese soft style bread
FYI the longer you knead it to incorporate air into the dough 
Less wheat flavour the bread will be
Shape it into a dough ball 
Cover and let in ferment at room tem.
There are the cheese you can use for filling
Cut the mozzarella into small cubes for filling

Chinese: 
機器的話就用中速打到奶油完全不見
之後可以轉快速打發
搓揉到麵團表面光滑 可以拉出薄薄的筋膜就可以
口感是接近Q彈一點的歐式麵包
所以不用像甜麵包或吐司類那樣 要搓揉到很久
搓揉到表面光滑就可 可以拿一點點看看麵團的筋膜怎樣
簡單來說 揉越久 筋膜越薄 麵包就越Q彈軟軟
而且要用蛋白質過10%的高筋麵粉才行 才可以做出日式麵包那種軟軟Q彈的口感喔
但搓揉太長時間 太多空氣揉進麵包裏面 會影響麵粉的風味
滾圓後用保鮮紙蓋好放室溫發酵
這3種起司都可以用來做餡料
硬的莫札瑞拉起司會切粒 包進起麵團裏面

English: 
You can use shredded mozzarella took
I will use them for the topping
If you are rich 
Use Brie or Camembert
Just wrap the whole thing into the dough and bake it
After 30 mins, fold the dough
Bring all sides into the center
The smooth side facing up and let it proof again
Folding can strengthen the gluten
Even you didn’t knead the dough much
It helps to give structure to the dough as it proofs
And get a nicer spring form when it bakes
Also, folding can even out the dough temperature as the dough is compressed
You can see the skills in a lot of European bread recipe
Cover it well and let it rise at room temperature until double in size
After it is double in size
Divide the dough

Chinese: 
碎的莫扎瑞拉起司也可以用來包餡 但我會放在麵團上面烤
你是有錢人的話就買這種一整塊的起司
軟起司 整個放進麵團裏烘焗
麵團在室溫發酵30分鐘後就可以做摺疊
很簡單 把麵團翻面 把四邊到疊進去中間
然後翻回光滑面向上繼續發酵就可以
這動作可增強麵包內部的結構
就算搓揉的時間不夠
都可以成功發酵
烤完的成品也不會很偏
而且可以把麵團的整體溫度平均分配 因為把整個麵團壓在一起
歐式的麵包很常用這技巧
用保鮮紙包好 在室溫發酵至2倍大
大2倍後就可以分割麵團

English: 
The clip is missing here because my hand of sun is too op
Divide it into 50g each
Try to measure it accurately
Forming a dough with many small pieces may affect the fermentation
Shape the cut dough into a ball
Press the gas out
Bring the edges into the middle
Stop until the dough feels tight
Don’t bother shaping them into a prefect round dough
Just form a rough smooth dough
You can roll it into a ball if you know how to do it
But if you make the dough round here 
It will be easier to get a nice shape when you fill the bread

Chinese: 
我懷疑我的太陽之手太厲害 分割的影片不見了。。。
主要是把麵團分割成大概50克一個
盡量分割準確一點
因為切的碎碎的麵團也會影響發酵的大小
分割好就可以把麵團滾圓
把氣壓走 將外面拉去中間壓緊
直到麵團感覺有點緊就可以停
這步驟不用真的把麵團弄的很圓
把光滑面拉出來就可以
如果你會直接滾圓就不用這方法
這步驟如果把他們弄圓一點 等一下包餡會比較容易

English: 
Keep spinning the bread as you shape it to make it round
Cover them with a wet cloth
Rest at room temperature for 20-30mins
When the dough is ready 
It should be nice and relax
Degas the dough
You can use a rolling pin to flatten them as well
I won’t do that
Hold your hand like that
20g of cheese for a bread
Place all the cheese into middle
Unclose the bread and keep spring the dough
You can get a nice round shape this way
Make sure the seam is closed or you may have cheese leaking out when you bake

Chinese: 
一邊密口一邊轉動麵團 就可以把他弄得很圓了
拿濕布蓋著
待在室溫等大概20-30分鐘
麵團放鬆夠了 按下去不會很緊就可以開始包餡料
壓平麵團 把氣壓走
你也可以把麵團用棒壓平
但會比較麻煩
手這樣形狀
一個麵包大概放20克起司
把起司壓在中間
一邊把開密封一邊轉動麵團
這樣做的話麵包就會變的很圓
記得要把開口緊密封起來 不然起司會在烤的除中爆出來

English: 
Shape it nicer and place them on a  asking tray lined with a parchment paper
Make sure you line the trap with parchment paper or you will have lots of dishes to clean
Leave some rooms between each one
After you are done filling
Let it rise until double in size
Spray water to the dough
You can over it and  proof them at room temperature as well but It is slower
I proofed it at 35c for about 1 hour
Approximately 1.5times bigger in size
Pre heat the oven to 210c
Sprinkle a little flour on the dough
It look better when it’s baked
Use a pair of scissor to cut a cross
Make a cut first 
Then cut the both side once
Lift the scissor when you make the cut so it will stick to the dough

Chinese: 
打形狀弄漂亮一點 放在有烘焙紙的烤盤上
記得一定要放烘焙紙在烤盤 因為起司會烤到到處都是 很難洗
分開一點放 這樣烤的時候溫度會比較平均
包好餡就可以最後發酵 發壓大2倍
表面噴一點水
如果不能用烤箱發酵的話 就放室內 用東西蓋好 不過會慢一點
我在35度發酵了1個小時
差不多1.5倍大
烤箱預熱到210度
在麵團表面撒上一點麵粉
這樣會漂亮一點
用剪刀在表面剪個十字
剪了第一下後 在左右各剪一刀
剪的時候把剪刀往上拉 這樣就不會破壞到麵團

Chinese: 
用手把剛剪的地方打開 這樣烤出來會比較漂亮
把起司碎放在開口上
在烤的時候就會像熔岩一樣爆發！
放烤箱中間 210度烤10-15分鐘
嘩！極邪惡 拉絲 流心 隱世
麵包還熱的時候把他們放到架上待涼 這樣麵包的外皮會比較脆
如果覺得表面的起司不夠焦黑 可以在最後幾分鐘把烤箱的上火調高
整塊起司那些超正喔

English: 
Open up the cut with your hand 
They will look better as it’s baked
Put some shredded mozzarella on top of the dough
They will melt like volcano in the oven!
Bake at 210 for about 10-15mins
Wow! My power powerful
When they are still hot
Place them on a rack to cool down
If the top is not well browned 
Turn up the heat and bake the bread at a higher temperature at the end of baking
Those mozzarella crisp are the best part

Chinese: 
嘩！準備拉絲！
這拉絲可以用來跳繩 再見88
世界上有英國麵包 德國麵包 法國麵包 但是就沒有日本麵包 既然如此 就要有人創造出來！

English: 
Wow! Get ready to stretch the cheesy
You can do rope skipping the cheese stretch 
See you 88
There are British bread, Germany bread, french bread
But why no such thing call”Japanese bread“?!
I think I am the man to create it!!!!
