TEST KITCHEN: Scrolls

 

I am trying to find my love again for cooking, and some inspiration for the kids lunchboxes.  I have this ‘thing’ about doing something baked most days – so try to make something weekly for the freezer that can be pulled out each day.

Last week I decided to try ‘scrolls’ after seeing this idea guide from Thermomix.

 

scroll guide

 

I don’t think I followed the instructions quite correctly – but they turned out pretty darn YUM.  I cooked them all together in advance and then froze them, but I think next round I will freeze prior to cooking and just cook a couple at a time in the morning to see how the quality compares.

 

I used the Herb and garlic pull-apart bread recipe from the Thermomix Everyday cookbook for the dough.

 

INGREDIENTS  

450g luke warm water

1 T dried instant yeast

1 1/2 tsp sea salt

750g bakers flour

100g olive oil

 

Ingredients of your choice to fill, I used:

Ham and Cheese (plus 2 tablespoons tomato sauce and tomato paste mixed together)

Frozen Raspberries and cooking Chocolate

 

unnamed

 

 

 

METHOD

Place water, yeast, salt, flour and oil into mixing bowl and mix 6 sec/speed 6, then knead 2 min/lid closed/knead button.

Transfer dough onto Thermomat or lightly flour benchtop and work into a ball.

Wrap in Thermomat, or place in a bowl and cover with a tea-towel.  Leave in a warm place to prove for 30 mins or until doubled in size.

Preheat oven to 180 degrees.

Knock down dough and roll into a large 5mm thick rectangle. (As I was making 2 flavours, I cut this into 2 rectangles).

 

unnamed (1)

 

Spread toppings over each rectangle.

Using a butter knife cut into 3-4cm strips.  Roll each strip into a scroll shape and place cut side up into a prepared cake tin until all strips pressed together.

Allow to prove a further 10 mins.

 

unnamed (2)

 

Bake approx 40 mins or until golden.   Allow to cool for 5 mins before transferring to a wire rack.

 

 

 

unnamed (3)

 

 

 

 

 

Basic dough recipe from the Thermomix Everyday Cookbook
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