Love Breakfast Bun---Heart-shaped Ham Vegetable Bread

Combine all starter dough ingredients. Use a spatula to mix into a dough. Cover the bowl with plastic wrap and let it ferment at room temperature for 30 minutes, then refrigerate for 17 hours.

The removed state is shown in the picture. The starter dough ferments to its highest point, about 3 times its original size. (Note: If the fridge temperature varies, it's normal for the dough to not reach 3 times its size.)

Tear the fermented starter dough into small pieces, add to the main dough ingredients except butter, and knead into a smooth dough. When slightly elastic, add the butter and continue kneading until a durable transparent membrane can be stretched out.

Shape the kneaded dough into a smooth ball, cover with plastic wrap, and let it rest at room temperature for 30 minutes.

Weigh the dough and divide it into 6 equal portions. Round each portion into a ball, cover with plastic wrap, and let rest for about 15 minutes.

Take one rested dough portion and roll it into a long oval shape.

Flip it horizontally, press the end thinly, and roll it downwards into a long strip.

Slightly stretch it to lengthen.

Using a scraper, cut it in half from the middle, leaving one end intact.

Separate the two halves.

Bend both halves inward to create a heart shape.

Alternatively, you can form it like this.

Place it on a baking tray.

Let it proof in a warm, humid environment (around 38°C, 75% humidity) until it doubles in size. Pressing lightly on the dough should cause it to rebound slowly.

Cut the ham into small cubes. Blanch the carrot, corn, and pea mixture; drain and pat dry with a kitchen towel. Season with black pepper, basil, a pinch of salt, and some mayonnaise. Mix with shredded mozzarella.

Use a spoon to evenly spread the mixture over the proofed dough.

Place it in a fully preheated oven at 190°C on the middle rack. Bake for 18 minutes.

Cool after baking.