I Am Not A Cake Roll. 【golden Cheese Salad Roll】
1.
Make potato salad fillings. Peel the potatoes and cut into small pieces. Steam in the steamer for about 20 minutes, then steam and press it into a puree while hot
2.
Corn kernels and green beans are boiled into the water. Fry the ham slices and cut into small cubes
3.
Add all to the mashed potatoes. Add some salt and pepper to taste, then add salad dressing to adjust to the right softness, filling is complete
4.
Make bread slices. Put all the dough ingredients except butter into the bucket of the bread machine
5.
Select the kneading program for 20 minutes, knead until the expansion stage, the surface is smooth. Add butter and continue the dough mixing process for 20 minutes
6.
After kneading the dough, put it in a warm place for basic fermentation 2 times the size
7.
Take out the dough and vent. Round and relax for 15 minutes
8.
Roll out the loosened dough into a rectangle about the size of a baking pan. Put it on the baking tray, use a fork to make a few small holes, and put it in a warm and humid place for the final fermentation
9.
Finally, the fermentation is over, the surface is brushed with egg liquid, and an appropriate amount of white sesame is sprinkled
10.
Put it into the preheated 180℃ oven, middle level, upper and lower fire, 10 minutes
11.
After baking, put the bread slices on the air-drying net to cool or luke warm. Place the bread on the reverse side up
12.
Scratch 2 knives at 1.5-2cm at the beginning without cutting through, and then spread the fillings on the bread. The second half becomes thinner and thinner, and just a little bit at the end.
13.
Roll the bread into a roll, wrap it in baking paper and let it stand for about 10 minutes to set the shape
14.
After setting, you can cut into pieces and eat
15.
Finished product
Tips:
Tips for not cracking bread rolls
1. The temperature and time of baking must be mastered
2. Do not roll while it is hot, let it cool or luke warm
