Hokkaido's Famous Chikuwa Bread

• 160 grams Bread (strong) flour
• 40 grams Cake flour
• 20 grams Sugar
• 3 grams Salt
• 20 grams Butter
• 145 grams combined Milk + egg
• 3 grams Dry yeast
• 8 stick Chikuwa
• 1/2 can Canned tuna
• 1/3 small Onion
• 1 Mayonnaise
• 1 dash Salt and pepper
• 1 dash Aonori and egg wash (for glazing)

1. Make the dough in a bread machine until the 1st rising is done.
2. Round off the dough and rest it for a while.
3. Mix the canned tuna, finely chopped onion and mayonnaise, and season with salt and pepper.
4. Make a cut down one side of the chikuwa, and stuff with the Step 2 mixture.
5. Roll the dough out into a long, thin rope and wrap it around the filled chikuwa.
6. Leave to rise (2nd rising) until it's 1.5 times its original size.
7. After the 2nd rising, brush the tops with egg wash (optional), and squeeze out a line of mayonnaise on top.
8. Mist the bread and bake in a 200C oven for 10-13 minutes.
9. Sprinkle on some aonori seaweed powder to taste, and they're done.
10. It's also delicious with a little ketchup and mustard.
11. So filling!
12. Chikuwa bread.

bread, flour, sugar, salt, butter, milk , yeast, chikuwa, tuna, onion, mayonnaise, salt, egg wash

Taken from cookpad.com/us/recipes/168976-hokkaidos-famous-chikuwa-bread (may not work)