Sushi Bread 面包寿司

Ingredient

Method

200g high protein flour 50g low protein flour 50sugar 1 tsp salt 2 tsp instant yeast + 50ml water 100g full milk 25g butter For Filling:  Mayonnaise+condensed milk chicken meat floss fried egg, shredded Ham, fried/steamed Seaweed sheets

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Flatten the dough until fixed into greased baking tray. Set aside and allow to rise for 45 min to 1 hour.  4. Bake at 180 degree Celsius for 15-20 minutes. Remove from oven and cool on wire rack for 30 minutes. Gently roll the cooled bread into swiss roll and sit aside to help shaping easily before insert the filling. 6. Flatten the dough and spread the mayonnaise and filling and seal the roll. (Do not put too much filling on the bread so that it’s easier to roll up. ) 7. Carefully roll up the dough and make sure the roll is tight and the fillings are nicely tugged inside the roll. 8. Measure and cut the seaweed that can cover enough the sushi. Spread some mayonnaise around the seaweed surface and then stack the seaweed on the bread. 9. Set aside for 20 minutes before cut into small pieces.