Assorted Okonomiyaki Bread

Name: Assorted Okonomiyaki Bread
Prep time: 45 min
Cook time: 2 h 25 min
Total time: 3 h 10 min
Cuisine: Chinese
Ingredients: 350 g Bread flour; 150 g Cake flour; 30 g Spinach powder; 15 g Milk powder; 10 g Whole egg; 50 g Granulated sugar; 5 g Salt; 5 g Instant yeast; 5 g Bread improver S500 (optional); 300 g Water; 20 g Butter; 150 g Shredded cabbage; 1 Whole egg (for topping); 50 g Fresh milk; 30 g Cake flour (for topping); Salt (for topping), a pinch; Corn kernels, to taste; Salad dressing, to taste; Bonito flakes, to taste; Pineapple slices, to taste; Shrimp, to taste; Diced ham, to taste; Cooked diced carrot, a pinch; Cherry tomatoes, to taste; Shredded cucumber, to taste; Chopped green onion, a pinch

A bread-style okonomiyaki made in a square mold; toppings may be varied to taste.

3h 10m

Medium

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Ingredients

Bread flour 350 g

Cake flour 150 g

Spinach powder 30 g

Milk powder 15 g

Whole egg 10 g

Granulated sugar 50 g

Salt 5 g

Instant yeast 5 g

Bread improver S500 (optional) 5 g

Water 300 g

Butter 20 g

Shredded cabbage 150 g

Whole egg (for topping) 1

Fresh milk 50 g

Cake flour (for topping) 30 g

Salt (for topping) a pinch

Corn kernels to taste

Salad dressing to taste

Bonito flakes to taste

Pineapple slices to taste

Shrimp to taste

Diced ham to taste

Cooked diced carrot a pinch

Cherry tomatoes to taste

Shredded cucumber to taste

Chopped green onion a pinch

Instructions

Make the topping

Mix topping ingredients C (shredded cabbage, whole egg, fresh milk, cake flour, and a pinch of salt) until well combined, then add the shredded cabbage and mix until evenly incorporated.

Mix the dough

Combine all ingredients A (bread flour, cake flour, spinach powder, milk powder, whole egg, granulated sugar, salt, instant yeast, bread improver S500, and water) and mix on low speed until a dough comes together. Switch to medium speed and continue mixing until the dough becomes slightly smooth (about 60% gluten development).

Add the butter

Add the butter and mix on medium speed until the dough can be stretched into a thin, translucent membrane (full gluten extension).

First proofing

Place the dough in a bowl, cover with plastic wrap, and proof for about 60 minutes at 38 degrees C and 70% humidity.

Divide and shape

Divide the dough into 5 equal portions (about 180 g each), shape into rounds, cover with plastic wrap, and let rest for about 25 minutes.

Shape and mold

Roll each dough piece to 21 cm long x 21 cm wide x 5 cm high and place into molds. Cover with plastic wrap and proof for about 40 minutes. Spread the topping from step 1 onto the surface.

Bake

Bake in the oven at 180 degrees C top heat / 150 degrees C bottom heat for about 10 minutes until the surface is colored, then rotate and continue baking for another 8 minutes. Remove from the oven and unmold.

Assemble

Pipe salad dressing over the top of the bread and arrange corn kernels, shrimp, pineapple slices, tomato slices, and shredded cucumber on top. Alternatively, divide the surface into four equal sections and top each with different ingredients to make a four-flavor bread.