Eggless Cheesy Mushroom Floss Bread Roll 无蛋法式面包专

After days of spring cleaning, I am so into bread making. Trying to clear off the leftover flour. Glad that I bought the breadmaker many years back. It was cheap back then. It was around RM300.00 ! I just used it to do the kneading job which saving me lots of time. This round I am making the vegetarian version of bread rolls. If you're a vegan, just replace butter to margarine instead. Since I am a big fan of this mushroom floss, I am going to add some into the rolls for an extra flavouring.

Ingredients for bread dough :
255gm  all purpose flour
255gm  bread flour
2 tspn  yeast
3 TB  sugar
300ml  water
1 tspn  salt
60gm  cold butter, diced

**1 cup  mushroom floss
**125gm   cheddar cheese block
** 2 TB  cheese powder (optional) ~ it looks great on the rolls
**2 TB  nori flakes

Method :
(1) combine all the dry ingredients into a big mixing bowl.
(2) slowly stir in water to form a soft dough, then add in butter & salt and knead till smooth.
(3) set aside to rest for an hour or till dough double in size.
(4) once it's ready, punch dough to release air and again knead till smooth.
(5) next, place dough to working table and divide into 12 portions (about 78gm each) or 10 portions (about 100gm each).
(6)  round them and again leave to rest for 10 minutes.

(7)  once its ready, shape dough into the shape as shown as the above picture, with a big head on one end and sharp end on the other.

(8)  then roll to flatten dough as picture shown the above.

(9)   now, spread on mushroom floss and grated cheese, then roll up dough from the bigger end to the sharper end, to form a croissant shape.
(10) then again, let to rest for another 20 minutes or till 70% larger in size.

(11)  now, brush with milk glazing & top with cheese powder, grated cheese & some nori flakes, then bake at preheated oven 180-185'C for about 20 mins or till brown.

Guess what ! I actually enjoying these deliciousness with vegetarian BBQ jerky (rou gan or bak kwa). My goodness, so addictive !


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