Herbs Cheese Loaf with Mushrooms
KitchenAid Mixers Model: KSM150
Ingredients A:(use flat beater at speed 1 until all well mix)
500g high protein flour
2 tbsp milk powder (optional)
1 1/2 tbsp instant dry yeast
100g castor sugar, 1tsp salt
Ingredients B:
1 egg, 220-250ml water
50g butter, softened
Filling:
1/2 tsp oil
1 onion, diced
1/2 can button mushroom, diced
Dash of salt & ground black pepper
120g mozzarella cheese
1egg, beaten, for glazing
Some mozzarella cheese
Method
1. Filling: Heat up oil and sauté onion until fragrant. Add mushroom, seasoning and stir-fry until aromatic. Dish up.
2. Beat all ingredients A in a mixer bowl at speed 2 using dough hook. Pour in water slowly and mix into a dough. Add butter and beat well.
3. Still beat at speed 2 for about 10 minutes or until a pliable dough form. Shape into round, cover with wet cloth and leave to prove for about 40 minutes until double in bulk. Tips- To check if the dough elastic or not all the side of the mixer bowl will clean & the dough will hook on to the dough hook.
4. Divide dough into 2 potions, shape into rounds and rest for 10 minutes.
5. Roll into oblong shape, arrange filling on top and roll up neatly. Place into loaf tins and leave to proof until double in size. Glaze with beaten egg. Sprinkle some mozzarella cheese on top.
6. Bake into a pre-heated oven at 200C for 25-30 minutes or until cooked.
(Can makes into 2 loaves).
by
WEST METRIC SDN BHD
Ingredients A:(use flat beater at speed 1 until all well mix)
500g high protein flour
2 tbsp milk powder (optional)
1 1/2 tbsp instant dry yeast
100g castor sugar, 1tsp salt
Ingredients B:
1 egg, 220-250ml water
50g butter, softened
Filling:
1/2 tsp oil
1 onion, diced
1/2 can button mushroom, diced
Dash of salt & ground black pepper
120g mozzarella cheese
1egg, beaten, for glazing
Some mozzarella cheese
Method
1. Filling: Heat up oil and sauté onion until fragrant. Add mushroom, seasoning and stir-fry until aromatic. Dish up.
2. Beat all ingredients A in a mixer bowl at speed 2 using dough hook. Pour in water slowly and mix into a dough. Add butter and beat well.
3. Still beat at speed 2 for about 10 minutes or until a pliable dough form. Shape into round, cover with wet cloth and leave to prove for about 40 minutes until double in bulk. Tips- To check if the dough elastic or not all the side of the mixer bowl will clean & the dough will hook on to the dough hook.
4. Divide dough into 2 potions, shape into rounds and rest for 10 minutes.
5. Roll into oblong shape, arrange filling on top and roll up neatly. Place into loaf tins and leave to proof until double in size. Glaze with beaten egg. Sprinkle some mozzarella cheese on top.
6. Bake into a pre-heated oven at 200C for 25-30 minutes or until cooked.
(Can makes into 2 loaves).
by
WEST METRIC SDN BHD
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