Rolled Ham

Rolled Ham

Ingredients:

bread flour 200g

cake flour 50g

dry yeast 5g

sugar 33g

salt 3g

beaten egg 50g

unsalted butter 25g

milk 95ml

thin slice circle ham 10pcs.

sliced onion 1/2 pc

mayonaise 100g

egg 1pc.

Water 1 tsp.

Note:

1.      Prepare all the equipments

2.      Measure all the ingredients properly.

3.  Make sure that you already wash your hands

First Procedure:

How to make the dough:

1.      Warm milk at 38 degree C.

2.      Dissolve dry yeast in milk, set aside.

3.      In a large bowl, mix all dry ingredients using the whisk to incorporate them well. Then add the butter followed with the milk –yeast mixture.

4.      Mix it all together using your hands until it forms into a ball.(If you have a Kitchen-aid mixer,you can use it with the hook attachment.)

5.      In a clean flat space, transfer the dough and start to mash using your hands tapping it on the surface every little while.Repeat the mash-tap strokes several times until the dough becomes smooth then form it into a ball shape.

6.      Put back the dough in a bowl then cover it with a plastic wrap. Leave it for 30-40 minutes in room temperature. Wait until the dough will be doubled in  size.

7.      After the first fermentation process, cut the dough into 10 pcs. with the same measurement on each piece. Form the dough into a ball then cover it with a warm wet clean cloth (not too much wet) and rest it again for another 20 minutes in room temperature.Wait until the dough rise again.

We now have a dough…

Second Procedure:

Filling the dough

1.      In a flat surface, using a rolling pin, flat each dough into a circle bigger than the ham. Put the ham on top of the dough. (Make sure to dry the ham first using a paper towel.)

2.      From the front, roll the dough with the ham until reachin’ the end corner. Then pinch it tightly to stick it together.

3.      You now have a rolled ham dough, now, attach both end corner by bending it slowly. Then pinch again to stick it together.

4.      Using a knife,cut the center part of the dough and open it gently. It will look like a number 8 shape when you open it.

5.      Then, put a parchment paper in your baking tray and transfer each dough, make sure to leave a little space from each side to avoid sticking from each other. Leave it again for another 20-30 minutes in a room temperature covering with a wet towel.

6.      After the second fermentation, spread the egg-water mixture on top of each dough.Then, put the onions and lastly mayonaise on top.

7.      Bake for about 10-15 minutes in 200 degree C or until the dough becomes golden brown.