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Heart-Shaped Ham and Mayo & Ham and Cheese Rolls

Heart-Shaped Ham and Mayo & Ham and Cheese Rolls

I shaped these into cute heart shapes when I made them.

Ingredients: 10-12 rolls

Bread (strong) flour
240 g
Cake flour
60 g
Sugar
30 g
Salt
4g
Powdered coffee creamer
10g
Margarine
30 g
Dry yeast
5 g
Milk
200 ml
Fillings:
Ham
10-12 slices
Sliced cheese
5-6 slices
Toppings:
Beaten egg
as needed
Mayonnaise
to taste
Fresh parsley
to taste

Steps

1. Place all of the ingredients into the bread maker, switch it on, and leave it up to the machine for the kneading all the way up to the first rise (about an hour).
2. Divide the dough into 12 equal portions (about 48 g) or 10 equal portions (about 57 g), roll it up, and let rest for 15 minutes.
3. Shaping (ham roll): ①Roll the dough out with a rolling pin, and place the ham on top. ②Roll it up, and close off the overlap like gyoza. ③Stretch it out to about 18-20cm. ④Cut it in half with a scraper, and place the cut part facing upwards.
4. Further instructions for step ③: ①Stretch it out to 18-20cm. ②Cut the dough in half vertically. ③ Leaving about 1 cm of the edge, cut open in half with a scraper (all the way).
5. Place the dough from 3-④ on parchment paper, cover with a wet cloth, and let rise for a second time at 40℃ for 30 minutes.
6. (Start preheating the oven to 180℃). Coat the dough with whisked egg using a brush, squeeze on a "V" with mayonnaise, and sprinkle with finely chopped parsley. Bake in the oven at 180℃ for 15-18 minutes.
7. Shaping ham and cheese rolls: ①Roll the dough out with a rolling pin, and place the ham and cheese on top. ②Roll it up, and close off the overlap like gyoza. ③Stretch it out to about 18-20cm. ④Cut it in half with a scraper, and place the cut part facing upwards.
8. Line up the dough from 7-④ on parchment paper, cover with a wet cloth, and let rise for a second time at 40℃ for 30 minutes.
9. (Start heating up the oven to 180℃). Coat the dough with whisked egg using a brush, and bake in the oven at 180℃ for 15-18 minutes.

Story Behind this Recipe

I made my own bread using a shaping technique I learned 10 years ago at a cooking school.