Filled Chakalaka Rolls

Ingredients

Units %
Part 1
NCP Chakalaka Complete Mix 1000g 0
NCP Yeast Wet 40g 0
Water 480g 0
Part 1 total 0
Filling
Cream Cheese Icing 190g 0
Rosemary Ham 380g 0
Swiss Cheese 380g 0
Dried Parsley 95g 0
Filling total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer. Dough temperature ± 27° C.
  3. Bulk fermentation time: 10 minutes for bread none for rolls.
  4. Scale each head of dough @ 2.4kg i.e. 80g per roll.
  5. Intermediate proof: 15 minutes for rolls none for bread.
  6. Baking temperature 220° C - 230° C.
  7. Baking time: 12 - 15 minutes for rolls. 30 - 35 minutes for bread.

Filling
  1. Cut and spread both sides of roll with CREAM CHEESE.(10g)
  2. Add sliced HAM.(20g)
  3. Add sliced Swiss cheese. (20g per roll.)
  4. Decorate with chopped parsley.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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