I'm not a cake roll. 【Golden Cheese Salad Roll】

Overview

Who am I? Cake roll? ? Wrong, wrong, wrong, these are genuine bread rolls. Hahahaha, I learned this beautiful bread roll from the book "Breadmaking with Love and Freedom". The finished product is really exquisite and eye-catching. The skin is smooth and delicate, and it is also very soft. She is really a little princess in the bread world

Tags

• baking
• butter
• corn kernels
• egg
• egg liquid
• golden cheese powder
• ham cubes
• high gluten flour
• instant dry yeast
• low gluten flour
• mashed potatoes
• milk powder
• white sesame
• fine sugar
• pepper
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Make the potato salad filling. Peel the potatoes and cut into small pieces. Steam in a steamer for about 20 minutes, then press it into a puree while it is hot

   

2. 2 Boil corn kernels and green bean kernels in water. Fry the ham slices and cut into small cubes

   

3. 3 Add all to the mashed potatoes. Add some salt and pepper to taste, then add salad dressing to adjust to the right consistency, and the filling is complete

   

4. 4 Make bread slices. Put all the dough ingredients except butter into the bread machine barrel

   

5. 5 Select the kneading program for 20 minutes and knead until the dough is expanded and the surface is smooth. Add butter and continue kneading process for 20 minutes

   

6. 6 After the dough is kneaded, place it in a warm place for basic fermentation and double in size

   

7. 7 Take the dough out and deflate it. Roll into a ball and let rest for 15 minutes

   

8. 8 After the resting, roll the dough into a rectangle about the same size as the baking pan. Place it on a baking sheet, make a few small holes with a fork, and place it in a warm and moist place for final fermentation

   

9. 9 At the end of fermentation, brush the surface with egg wash and sprinkle an appropriate amount of white sesame seeds

   

10. 10 Put in the oven preheated to 180℃, middle rack, heat up and down, 10 minutes

    

11. 11 After taking out the oven, place the bread slices on a drying rack to cool or lukewarm. Place the bread upside down

    

12. 12 Make two cuts about 1.5-2cm apart at the beginning without cutting through, and then spread the filling on the bread. The second half will become thinner as you spread it, and just touch it lightly at the end

    

13. 13 Roll the bread into a roll, wrap it in baking paper and let it rest for about 10 minutes to set

    

14. 14 After shaping, you can cut into pieces and eat

    

15. 15 Finished product