Main Ingredients:
High-gluten flour: 180g; Low-gluten flour: 90g; Bamboo charcoal powder: 15g; Eggs: 60g; Sugar: 30g; Milk powder: 12g; Yeast: 6g; Butter: 45g; Water: 65g; Salt: 6g.
Filling:
Crushed black pepper: a little; Salad dressing: appropriate amount; Sea salt: a little; Mixed vegetables: 60g; Oil-packed tuna: half a can; Crab sticks: 10 sticks; Lemon salad dressing: a little; Mashed potatoes: 150g.
Tangzhong (Water Roux):
High-gluten flour: 15g; Water: 75g.
Taste: Other; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Crab Stick Mashed Potato Charcoal Bread Roll
Prepare the tangzhong in advance: Heat and stir 15g of high-gluten flour with 75g of water until textured, then let it cool! Put all main ingredients except butter into the bread bucket to start kneading, including the 75g of tangzhong made in advance.
Add diced butter to the dough after kneading.
Knead until a dough with a thin film can be pulled out.
Let the dough ferment until it doubles in size.
Take out the dough, press it flat, and let it rest for 10 minutes.
Roll out to the size of a baking tray and place it in the tray.
Let it ferment for another hour in the oven.
Fermentation complete.
Preheat the oven to 180 degrees Celsius and bake for 15 minutes.
While the dough is fermenting, prepare the filling: Heat the potatoes in the microwave, then mash them into mashed potatoes, blanch the mixed vegetables, and prepare the crab sticks and tuna.
Put all ingredients in a large bowl, add a little sea salt, crushed black pepper, salad dressing, and lemon salad dressing, then mix well.
Mix well and set aside.
After the baked bread has cooled slightly, flip it over, spread the filling evenly, then slowly roll it up and secure it with parchment paper. Let it cool completely.
Slice and serve.
