Roll with salmon and wild rice
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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.
Ingredients for Roll with salmon and wild rice
- Flour - 270 g
- Yeast - 1 tsp.
- Sugar - 20 g
- Butter - 35 g
- Salt - 1 tsp.
- Yolk egg - 2 PCs
- Water - 120 ml
- Salmon - 230 g
- Wild rice - 30 g
- Water - 160 ml
- Chicken egg - 1 piece
- Cheese - 50 g
- Onion - 1 piece
- Vegetable oil - 1 tsp.
Step by step instruction of cooking Roll with salmon and wild rice
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.
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.
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.
Salmon fillet cut into cubes.
In a bowl, combine the diced salmon, chopped onion, egg, rice, grated cheese, salt to taste.
Mix the ingredients together.
When the dough will increase in volume and shift it on the table, knead.
Bake this roll I in a Chinese form. Form grease with vegetable oil.
The dough is rolled out into a rectangle (if needed, use flour to podpira).
The filling is spread over the surface of rolled dough, stepping back from the edge about 1.5-2 cm
Fold the dough with the stuffing loaf, paste edges of the dough shift in the form, seam side down.
Form close, 2 snap fastening. Give the loaf to rise a bit in volume (about 15-20 minutes).
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!