Mixed Vegetable Ham and Cheese Roll

Name: Mixed Vegetable Ham and Cheese Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2.5g yeast; 3g salt; 25g Egg liquid; 25g butter; 40g Sugar; 135g milk; 50g Low-gluten flour; 200g High-gluten flour; Some Salad dressing; 60g Diced ham; 100g Miscellaneous vegetables; 60g Mozzarella cheese

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I usually like savory bread very much, not to mention when I look at this mixed vegetable ham and cheese roll; I took a closer look at the materials that are needed in the refrigerator at home, and there are similar, so I can’t wait to try it; in the process of making I can’t stand being stimulated by these red, red, green and green colors. After being put into the oven for baking, it is even more fragrant; when the finished product is out of the oven, it is already very late and very late; if the light is not good, hurry up and take a few pictures, just bear it. I can’t help but break a piece, let’s get rid of the slander first, eh: lose weight? That's tomorrow, ha---"

Mixed Vegetable Ham and Cheese Roll

1. Prepare all ingredients

Mixed Vegetable Ham and Cheese Roll recipe

2. Put ingredients other than butter into the chef's machine

3. Select level 1 to mix the ingredients evenly and turn to level 2 to knead until smooth

4. Add softened butter cubes

5. Knead until smooth, take out the dough and rub the cover film

6. Send to a warm place to ferment and remove the exhaust when it is 2.5 times larger

7. Divide into two parts according to the ratio of 6:4, rub the round cover film and relax for 15 minutes

8. At this time, prepare the vegetable and cheese filling: put the beans, corn, diced ham, salad dressing and mozzarella cheese in the auxiliary ingredients into the bowl and mix well

9. Take out the big dough, roll it into a rectangle and press down the bottom edge

10. After spreading the mixed vegetables, ham and cheese filling, press down and press the bottom edge of the book

11. Roll from top to bottom into a cylindrical shape and cut into sections

12. Put it evenly in the mold and send to a warm place for fermentation

13. When it is 8 minutes full, take out the surface, brush the egg liquid and squeeze the salad dressing

14. Put it into the middle layer of the preheated oven: 180 degrees up and down

15. Bake for 20~25 minutes, can be covered with tin foil after coloring

16. Take out and unmold to let cool

Tips:
1. This dough is relatively dry, you can increase or decrease the amount of liquid according to your preference
2. There is no chef's machine to knead the dough, it can be changed to a bread machine or manual kneading is also possible
3. The original recipe used: high-melting cheese, but my home is useless, I will use mozzarella cheese, or ordinary cheddar cheese
4. You can choose the weight of the divided dough according to your own mold. My first attempt: when I have no experience in cutting, the size of the dough is different, which affects the overall appearance.