Bacon Ham Green Onion Cheese Bread

First, make the Tangzhong. Mix the ingredients evenly, heat over low heat until it thickens to a yogurt-like consistency, and turn off the heat immediately. Refrigerate for 12 hours before use. If you're in a hurry, you can use it once it cools.

Mix all the main dough ingredients, except butter, and knead until an elastic dough forms. Then add softened butter and knead until a stretchy, thick film forms.

Ferment until it doubles in size.

Divide evenly into seven portions, each weighing about 85g. Let them rest for 20 minutes. The photos show a double batch, so please don't ask why there are 14 pieces. Please, I'm begging you.

While the dough rests, quickly prepare the toppings. If not using bacon, you can use a whole ham.

For bacon like mine (American-style), I recommend frying it first to remove some of the fat.

Even after frying, there's still a lot of fat. It feels like I've cut out a lot of calories.

Place the fried bacon on a paper towel to absorb excess fat. But be careful not to overcook it; dried-out bacon isn't tasty either.

Take a piece of rested dough and flatten it.

Roll it into a rectangle. Press the lower edge onto the table to help with folding.

Place the ham.

Roll it up, then add bacon.

Keep rolling.

Tuck both ends toward the center.

Roll it up completely and seal the edge tightly.

Place it in a paper liner.

Ferment until it doubles in size. Add a cheese slice on top if desired. Drizzle with tomato sauce.

Cut the green onions into small segments. Mix them with a little egg wash, salt, and pepper. This treatment prevents them from burning during baking.

Decorate with a strip of green onion.

Bake in a preheated oven at 170°C for about 25 minutes.