Ham And Tartare Sauce Bread Boats Recipe by cookpad.japan
Cooking Instructions 1 Put all the bread dough ingredients in a bread machine, and leave it up to the machine to handle it until the end of the 1st rising. 2 Put all the tartare sauce ingredients in a bowl and mix well. Refrigerate until it's needed. 3 Deflate the dough after the 1st rising is done, divide into 8 portions and round off each portion. Line them up with the seam sides down, cover with a tightly wrung out moistened kitchen towel and let rest for 20 minutes. 4 Take a ball of dough and place it seam side up. Press out into a flat disc that's a bit bigger than a slice of ham. 5 Roll it up tightly from front to back, trying not to incorporate any air bubbles. 6 Pinch the seam tightly closed. 7 Place seam side up, and fold in half. Press down lightly with your palm. 8 Pinch the side that's being held by my fingers in the photo and both sides closed. 9 Cut through the dough about 2/3rds of the way using a pastry scraper or kitchen scissors. 10 Open up the cut part, and spread the dough out a bit so that it looks like a boat, with a well in the middle. 11 Line up the 'boats' on a kitchen parchment paper lined baking tray leaving space in between them. Leave to rise at 35°C for 20 minutes (2nd rising). They are done when they have increased by 1.5 times in volume. ＾＾ Please adjust the rising time depending on the temperature. 12 Preheat the oven to 200°C. 13 When the 2nd rising is done, brush the dough with beaten egg except for the part where you'll put the tartare sauce. 14 Put the tartare sauce in the well in the middle, and bake in a 180 °C oven for 15 to 18 minutes to finish. 15 They're done! ♡ Please adjust the amount of tartare sauce to taste. ＾＾ 16 This is the recipe for the simple bread dough that is used in this recipe -. It's an easy to handle dough that is very adaptable. 17 18 1 Put all the bread dough ingredients in a bread machine, and leave it up to the machine to handle it until the end of the 1st rising. 1 Put all the bread dough ingredients in a bread machine, and leave it up to the machine to handle it until the end of the 1st rising. 2 Put all the tartare sauce ingredients in a bowl and mix well. Refrigerate until it's needed. 2 Put all the tartare sauce ingredients in a bowl and mix well. Refrigerate until it's needed. 3 Deflate the dough after the 1st rising is done, divide into 8 portions and round off each portion. Line them up with the seam sides down, cover with a tightly wrung out moistened kitchen towel and let rest for 20 minutes. 3 Deflate the dough after the 1st rising is done, divide into 8 portions and round off each portion. Line them up with the seam sides down, cover with a tightly wrung out moistened kitchen towel and let rest for 20 minutes. 4 Take a ball of dough and place it seam side up. Press out into a flat disc that's a bit bigger than a slice of ham. 4 Take a ball of dough and place it seam side up. Press out into a flat disc that's a bit bigger than a slice of ham. 5 Roll it up tightly from front to back, trying not to incorporate any air bubbles. 5 Roll it up tightly from front to back, trying not to incorporate any air bubbles. 6 Pinch the seam tightly closed. 6 Pinch the seam tightly closed. 7 Place seam side up, and fold in half. Press down lightly with your palm. 7 Place seam side up, and fold in half. Press down lightly with your palm. 8 Pinch the side that's being held by my fingers in the photo and both sides closed. 8 Pinch the side that's being held by my fingers in the photo and both sides closed. 9 Cut through the dough about 2/3rds of the way using a pastry scraper or kitchen scissors. 9 Cut through the dough about 2/3rds of the way using a pastry scraper or kitchen scissors. 10 Open up the cut part, and spread the dough out a bit so that it looks like a boat, with a well in the middle. 10 Open up the cut part, and spread the dough out a bit so that it looks like a boat, with a well in the middle. 11 Line up the 'boats' on a kitchen parchment paper lined baking tray leaving space in between them. Leave to rise at 35°C for 20 minutes (2nd rising). They are done when they have increased by 1.5 times in volume. ＾＾ Please adjust the rising time depending on the temperature. 11 Line up the 'boats' on a kitchen parchment paper lined baking tray leaving space in between them. Leave to rise at 35°C for 20 minutes (2nd rising). They are done when they have increased by 1.5 times in volume. ＾＾ Please adjust the rising time depending on the temperature. 12 Preheat the oven to 200°C. 12 Preheat the oven to 200°C. 13 When the 2nd rising is done, brush the dough with beaten egg except for the part where you'll put the tartare sauce. 13 When the 2nd rising is done, brush the dough with beaten egg except for the part where you'll put the tartare sauce. 14 Put the tartare sauce in the well in the middle, and bake in a 180 °C oven for 15 to 18 minutes to finish. 14 Put the tartare sauce in the well in the middle, and bake in a 180 °C oven for 15 to 18 minutes to finish. 15 They're done! ♡ Please adjust the amount of tartare sauce to taste. ＾＾ 15 They're done! ♡ Please adjust the amount of tartare sauce to taste. ＾＾ 16 This is the recipe for the simple bread dough that is used in this recipe -. It's an easy to handle dough that is very adaptable. 16 This is the recipe for the simple bread dough that is used in this recipe -. It's an easy to handle dough that is very adaptable. 17 17 18 18 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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