How to cook

1

Warm the milk in B to 30℃(86°F), add the beaten egg and miso paste and mix. Place A in a bowl, combine, then add B a little at a time and mix by hand.

2

Once 1 has come together, add the butter and knead until the mix is smooth. Form a lump, then wrap in plastic wrap. Place in a 40℃(104°F) bain marie for about 50 minutes and leave to rise until the dough has doubled in volume.

3

Heat the cooking oil in a frying pan, sauté the minced beef and cabbage, then season with C. Add the finely chopped boiled egg, combine and leave to cool.

4

Lightly punch down the dough in 2. to release gas, then divide and shape it into 6 equal balls. Cover with a firmly wrung-out cloth and leave to rest for roughly 15 minutes. Roll the dough out into oval shapes. Divide the filling in 3 into 6 equal portions, place on each oval, then enclose the filling. Press the edges down firmly to seal, cover once more with a cloth and let rest for 15 to 20 minutes.

5

Once 4 has risen slightly, brush with a beaten egg and bake for 15 to 16 minutes in the oven at 180℃(356°F).