Cheese and Spinach Scrolls
360g lukewarm water
2 tsp instant yeast
2 tsp sugar
2 tsp bread improver
1 tsp salt
25g milk powder
600g baker’s flour
60g English spinach leaves
30g olive oil
250g grated mozzarella cheese
Add all dough ingredients to the TM Bowl in the order listed.
Mix for 15 seconds/ Speed 3.
Knead the dough for 8 minutes, Dough function.
Tip the dough onto a lightly floured Silicone Baking Mat.
Wrap and rest in a warm place, or oven set to Defrost Setting at 30°C for 15 minutes.
While the dough is proving, chop the spinach and oil for 10 seconds/Speed 4.
Using a Silicone Baking Mat, punch the dough down and using a rolling pin, shape into a large 50 x 35cm rectangle.
Spread with the spinach mix and grated mozzarella cheese.
Roll the dough into a tube and using a dough cutter, slice into 12 equal sized pieces.
Place on a small silicone mat, cover to prevent drying out and rest in a warm place, or oven set to Defrost Setting at 30°C for 30 minutes.
Remove scrolls from the oven (if proving in oven) and heat oven to 200°C.
Remove the cover from the scrolls and place in oven. Tip 1/2 cup ice cubes on bottom of oven and reduce heat to 180°C. The ice cubes will create steam and give you a glossy golden finish on the scrolls.
Bake for 25-30 minutes until golden.
Remove from oven and serve hot or cold.
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