Fluffy and juicy! Onion mayo roll recipe/how to make

Hello!
I'm Reiko Fujii, a cooking expert ^^
This time we will introduce "Fluffy and Juicy! Onion Mayonnaise Roll" ^^
Plenty of onions and bacon wrapped in fluffy side dish bread dough.
By finishing with mayonnaise and cheese,
It becomes a highly satisfying side dish bread with a rich flavor.
I made it! When posting a photo on SNS,
@rekoneko tagged and
#Rekoreshipi (all in hiragana!)
I would be happy if you could include a hashtag ♡
▼Recipes (with photos) are available here!
rekoneko.com/onion-mayo-roll/
*We cannot answer questions regarding substitutions or arrangements of ingredients.
Please enjoy at your own discretion.
*Unauthorized diversion, reproduction, or commercial use of recipes is strictly prohibited.
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[Materials] (6 pieces, 9cm in diameter)
[A]
Strong flour (Eagle)...150g
Skim milk...15g
Instant dry yeast...3g
[B]
Water...90g
Whole egg...15g
Granulated sugar...15g
Salt...3g
Butter (unsalted)...20g
Onion...90g
Half bacon...4 pieces
Cheese for pizza...appropriate amount
Mayonnaise...appropriate amount
Painted egg...appropriate amount
Parsley...appropriate amount
▼Tools used
Mold (pet cup)
card
fermentation bowl
degassing rolling pin
cake cooler
[Preparation]
・Slice the onions using a slicer and divide into 60g for the filling and 30g for the topping.
・Cut the bacon into 1cm wide pieces.
・Preheat the oven before baking.
[How to make]
①
Mix ingredients A and B in separate bowls.
Add A and butter to bowl B and mix with a rubber spatula or card.
When the flour is reduced, mix it up with your hands.
②
Turn the dough out onto a work surface and knead until the surface is smooth.
③
Once the dough is homogeneous, roll it into a ball and place it in a bowl.
Cover with plastic wrap and perform primary fermentation at 35℃ to 40℃. (40~50 minutes)
④
Fermentation is complete when the dough doubles in size.
⑤
Let off steam, roll up again and bench for 10 minutes.
⑥
With the seam facing up, use a rolling pin to roll out the dough into an 18 x 35 rectangle. Sprinkle onions (for filling) and bacon on the surface.
⑦
Roll from the front to the back and securely close the end. Cut into 6 equal pieces with a knife.
⑧
Place on a baking sheet lined with baking paper, cover with a damp cloth, and let the second fermentation take place at 30-35℃. (20 minutes to 30 minutes)
⑨
Fermentation is complete when it gets a little bigger. Brush the surface with egg, then put onions (for topping), pizza cheese, and mayonnaise on top, and bake in an oven at 190℃ for about 18 minutes.
⑩
Once baked, transfer to a cake cooler and remove from heat. Sprinkle parsley on the surface and serve.
【point】
- Fermentation time varies depending on the temperature of the dough and room temperature, so please use the time listed as a guide and judge by the change in size.
・The firing temperature and time are approximate. Please adjust according to your oven.
_______________________
I made it! When posting a photo on SNS,
@rekoneko tagged and
#Rekoreshipi (all in hiragana!) Hashtag
I would be happy if you could include it ♡
=
Recipe book released on March 17, 2023📚
"Excellent loose and authentic bread made freshly cut and screwed"
Now on sale on Amazon!
amzn.to/3knUH0a
=
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