Mixed Vegetable Ham and Cheese Roll
1.
Prepare all ingredients
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.
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