- TM 31
Ingredients
Basic Dough / Roll Mix
- 310 grams water, Luke Warm
- 2.5 teaspoons dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 510 grams bakers flour
- 30 grams extra virgin olive oil
Filling Ingredients
- 75 grams Choritzo, Diced
- 50 grams Parmasen Cheese, Grated in TM
- 75 grams Cheddar cheese, grated, Grated in TM
- 2 tablespoons tomato paste
- 175 grams Sugo/Tomato Puree
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Ingredients to TM in order they are listed.
Mix on Speed 6 for 12 seconds (Turn dial slowly)
Lock Lid on TM and
"Dough mode" for 5minsPlace in oiled bowl and leave to rise in a warm place until doubled, approx 15 mins.
Flour TM Mat with more bakers flour and place dough in centre. Roll out / pull gently out to almost green bordered edges keeping even thickness
Mix Sugo with tomato paste and spread all over base almost to edges.
Sprinkle Parmasen cheese and then cheddar, almost to edges.
Carefully roll up longways until in a big sausage shape..
Transfer to floured chopping board (may need to cut in half first due to size - no knife on Mat though)
Cut into 12 even sized pieces and place in tin lined with baking paper (I used 32 x 23cm)
Give them as much space around them as the tin permits and leave them to rise again for 15 mins. ( If time is short place into cool oven instead for second rise) If doing second rise, preheat oven now to 180 degrees FForced
Bake at 180degrees Fan Forced for approx 20-25 mins depending on your oven, they need to be golden brown on top.
Allow to cool for 5 mins in tin and then gently pull apart and cool
Dough Mix
Tip
You can change your fillings to suit yourself and your tastes, I have tried vegemite and cheese and other pizza type toppings.
My kids love this in their lunch boxes as a change from boring sandwiches, the trick is getting them there as they tend to want to gobble them as soon as they come out of the oven. They freeze very well too.
Instead of cheddar cheese, you may like to fancy it up with Gruyere.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Is this chorizo? And where can you buy sugo?
I make these for the kids lunchboxes and theyre a hit. Great to freeze too. My dough never seems to rise as much though but they still cook up well
Easy recipe to make, i added a teaspoon of bread improver. Made with parmesan cheese & mozzarella, only had tomato paste, just added some italian mixed herbs to paste, then i blitzed chorizo, onion, capsicum & garlic for 5secs & they're in oven baking now, smell amazing ! Thank you !
Really nice, best scroll bread will def be using this receipe again.
Particularly like these with a longer rise time. 30 mins - 2 hours each rise (depending how much time I have up my sleeves). Thanks!
Did you give your dough time to rise? At least 30minutes. And after it finishes rising, then de-gas it and roll out. When you've prepared the scrolls, give the dough another 20mins or so to rise again with the filling in it and put into a cold oven (don't pre-heat) for 20 minutes on 180 degrees. (And make sure your yeast has not yet expired.. as I had to go out and buy more!!
)
I made these today with plain wholemeal flour and they turned out a treat! The bread was soft and fluffy. I put tomato paste, olives, spinach, cheese and salami inside mine. I will definitely be making these again with different fillings! Sweet chilli and cheese, etc.
Unfortunately mine were not soft and fluffy on the inside like I expected. Any suggestions? I don't want to give this a bad rating as everyone else seems to have given them 5 stars.
I've lost count of how many times I have made this dough for scrolls, it is awesome!