Sieve the flour and put it in a bowl, dig in three grooves, add salt, sugar, and yeast, coat each with flour first, and start kneading except for grape seed oil. When the dough is in a smooth clean-up state, add grape seed oil and knead the rest. When the dough is smooth, take out the dough, turn it over well so that the top is round, put it in a bowl, cover it with a wrap, and put it in a fermentation function oven for about an hour.

While the dough was fermenting, I prepared the ingredients in the onion bread.

Cut all the ingredients into small pieces and fry them on low heat in a non-greasy pan
Season with salt and white pepper powder, blow away the moisture for a while, and let cool.

After the first fermentation, I took out the dough, took out the gas, rolled it, covered it with plastic wrap, applied it for 15 minutes, and then pushed it wide into a rectangle.
Cut the stir-fried ingredients and cheddar cheese into small pieces and sprinkle them evenly.

Next, roll it up. And I'm going to pinch the ends to finish..

Slice it thickly into regular sizes.

I put it all in a round muffin pan. After warming the oven, let it ferment for 40 minutes.

It's swollen enough, right? Mayonnaise and ketchup on top.. I put it in a piping bag, sprinkle it thinly, put mozzarella cheese on it, and bake it in a 180-degree oven for 15 to 20 minutes. The color changes depending on the location, so it's good to turn the fan's position in the middle. Depending on the oven, the baking time is adjusted by looking at the baking condition.

This round onion cheese bread was born.