Triple Ham Mayo Roll

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Ham is rolled up in fluffy bread dough, cut into triplets, topped with mayo and baked. For adults, it’s delicious if you spread it with grain mustard or grill it with black pepper.Please try making it

Ingredients

  • Strong flour 200g
  • Sugar 20g
  • Salt 3.6g
  • Instant dry yeast 3g
  • Milk 80g
  • Water 65g
  • Unsalted butter 20g

Filling

  • Ham 6 pieces (12 pieces if thinly sliced)
  • Mayonnaise appropriate amount
  • Black pepper appropriate amount
  • Dried parsley appropriate amount
  • Place grain mustard(Optional)

Instructions

  1. Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.After 10 minutes, add the butter and knead for another 10 minutes.
  2. Once the dough is kneaded, put it in a bowl, loosely cover it with plastic wrap, and let it rise for the first time in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size .
  3. After the first fermentation, divide the dough into 6 parts , remove the gas, re-roll, and let the dough rest for about 15 minutes.
  4. Use a rolling pin to roll out the dough to a width of 9cm and a length that does not overhang the ham.*At this time, the square side will stand up neatly when cut.
  5. Place 2 slices of thinly sliced ​​ham, or 1 slice of regular ham.*If you like, you can spread mustard on the bottom of the ham.
  6. Roll up the dough, pinch the end of the roll, and seal. Make a mark 3cm wide.
  7. Cut with a knife according to the mark.
  8. Shape the three pieces of dough so that they stick together, with the seam facing inside.*If the seams are facing outward, the seams may come off due to fermentation.
  9. Place the formed dough on a baking sheet lined with baking paper and let it rise for a second time in an oven or fermenter set at 35 ℃ until it becomes a little larger.
  10. When the preheating time comes, move it to a warm place in the room and continue the second fermentation . After transferring, cover with a plastic bag sheet to prevent it from drying out.
  11. After the second fermentation, squeeze mayonnaise onto the dough, sprinkle with black pepper, and then heat the oven at 210°C to 200°C and bake for about 10 minutes.
  12. Once it has cooled down, sprinkle some dried parsley on top to make it look nicer. You can tear it up and eat it, so it’s easy to eat and recommended.


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