Water (Use cold water in summer time, 35C water in winter time)
Microwave cream cheese for 10 second until soft. Mix with lemon juice and mentaiko (remove the skin around the mentaiko in advance), and chill in the fridge to harden.
Put the bread ingredients into the bread pan. Select dough-only setting that will finish after the 1st rising. When you knead by hand, also that's fine to knead butter at the same time.
Deflate and divide the dough into 6 pieces. Cover with a moist tea towel and rest for 15 minutes. After that, flatten the dough and wrap the mentaiko filling securely.
When the dough has doubled in volume, the 2nd rising is done. Spray water on the dough, hover a fork over the top, and sprinkle with flour to make the designs.
Bake in the preheated oven at 390°F/200°C to 430°F/220°C for 18 minutes. My oven is an old electric oven, so please adjust the temperature.
Cutting into the dough to let moisture escape from the filling might be a nice touch. There is a space on top of the filling because of the moisture, but no leaking.
Story Behind this Recipe
I got the idea for this recipe from the mentaiko and cream cheese filling that another user, "nonmam", made. Generally, mentaiko bread is made with spreading mentaiko on the bread, but I thought her recipe would be good for the filling too, so I made this instead.
1. It's better to knead everything at once, so put yeast and butter along with the other ingredients. 2. When the filling hardens, take it out of the fridge. Otherwise it effects the 2nd rising.