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Roll with salmon and wild rice

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Roll with salmon and wild rice

Offer to make a loaf of yeast dough with a filling of salmon, wild rice and cheese. Decided to once again apply their favorite Chinese a baking dish. Since the shape of the thick-walled and sealed, the cakes obtained with a thick but crispy crust, and the crumb air.


Cooking time- Number of servings-

Ingredients for Roll with salmon and wild rice




Step-by-step instruction of cooking Roll with salmon and wild rice


Step 1

Dough is prepared using a bread machine, but You can knead it in the usual way. In the bucket of a bread machine pour warm water, add sifted flour, yeast, sugar, salt, softened butter, egg yolks.


Step 2

Place the bucket in the bread machine and include the mode of kneading. Give the dough to increase in volume by about 2-3 times.


Step 3

Rice poured into the pot, pour water, bring to a boil, lower the fire and cook PR the lid closed, about 55-60 minutes. Drained the excess water, if she stayed. Give the rice to cool.


Step 4

Salmon fillet cut into cubes.


Step 5

In a bowl, combine the diced salmon, chopped onion, egg, rice, grated cheese, salt to taste.


Step 6

Mix the ingredients together.


Step 7

When the dough will increase in volume and shift it on the table, knead.


Step 8

Bake this roll I in a Chinese form. Form grease with vegetable oil.


Step 9

The dough is rolled out into a rectangle (if needed, use flour to podpira).


Step 10

The filling is spread over the surface of rolled dough, stepping back from the edge about 1.5-2 cm


Step 11

Fold the dough with the stuffing loaf, paste edges of the dough shift in the form, seam side down.


Step 12

Form close, 2 snap fastening. Give the loaf to rise a bit in volume (about 15-20 minutes).


Step 13

Bake loaf in a preheated 190 degree oven for about 50 minutes (I have thick-walled form, if You just bake the loaf in a pan or in the cake pan, the baking time will be less, bake to a Golden crust). Bon appétit!