1. Put the flour in the cook machine, put the sugar, salt and yeast powder on the flour separately, then add soy milk and olive oil to knead the dough until the fascia is formed, and then put it in a warm place to ferment;
2. Wash and prepare the ingredients;
3. Cut onions, potatoes, mushrooms, carrots and sweet peppers into small cubes;
4. Heat the oil in the wok, add onions and saute first, then add potatoes and carrots and stir fry;
5. Then add curry paste and 100ml of water and stir fry, add mushrooms and continue to stir fry;
6. Then add salt, turmeric powder, pepper, ground basil and coconut powder, mix well, cover and simmer for 10 minutes;
7. Finally, add bell peppers and mix well;
8. Turn off the heat and let it cool for later use;
9. After the fermented dough is exhausted, roll the dough into thin slices with a rolling pin, and spread the pasta sauce on the sides, leaving the sides unpainted;
10. Then spread cold vegetables and roll up the sides;
11. Roll the dough covered with fillings and place it in a baking tray lined with greased paper:
12. Use a knife to make three oblique marks on the bread dough and sprinkle a little dry powder on the surface;
13. Put it in a preheated oven at 385 degrees Fahrenheit and bake for 30 minutes; let it cool for a few minutes, then cut into pieces and enjoy.
1. When the dough is fermented, sugar, salt and baking powder must be separated to avoid affecting the fermentation effect;
2. After the vegetable filling is done, it must be cooled before it can be wrapped in the dough roll;
3. After the dough is baked, let it cool for a while, and taste the best when heated!