Masurilla Cheese Vortex Bread

Published Jun 8, 2021 at 14:48pm ET

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Food Material List

1 Strong flour 300g
2 Low-gluten flour 300g
3 Yogurt 300ml

Operational steps

1 Prepare materials. Butter softens at room temperature.
2 Place flour, yeast, sugar and eggs in a bowl.
3 Mix yoghurt well
4 Add softened butter.
5 Knead into smooth dough and cover with fresh-keeping film
6 Fermentation/thawing function in oven
7 Fermentation for 1-2 hours.
8 Preheat oven 180 degrees, (Changdi bread/cake function key is 170 degrees) Masurilla slices, (thin some good rolls) basil wash, control dry water, chop fine strips.
9 Sprinkle flour on the silica gel pad, take out the fermented dough, knead to remove bubbles, knead until smooth, roll into a large rectangular cake the same size as the silica gel pad.
10 Squeeze the ketchup and apply it evenly with a spoon.
11 Put the mozzarella cheese slices and basil on the bread and season with some salt and pepper.
12 Roll it up from the edge of the rectangle and form a long bar. The

section about 5 cm wide is cut with knife.
13 The cake mould is buttered and the cake segments are arranged into flower rings.
14 Bake in oven for 35-40 minutes until golden brown on the surface. Cool and demould.
15 With your favorite dipping sauce. (I use yogurt)

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