Chocolate Roll and Bacon-Cheese Roll. Mix the bacon, cheese and chives and sprinkle over the dough. Role up dough and pinch edge together to seal. Put each of them in a cupcake liner.
I'm sure that everyone knows what a good cinnamon roll tastes like- soft, tender, gooey and the center is the best part.
In order to achieve the gooeyness, heavy cream is used in this recipe to make the center extra gooey.
You may have some cheese begin to melt, but hopefully not too much since you started with frozen cheese.
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Mix the bacon, cheese and chives and sprinkle over the dough. Role up dough and pinch edge together to seal. Put each of them in a cupcake liner.
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Alright, don't linger, let's approach this chocolate roll and bacon-cheese roll menu with 12 elements which are definitely easy to acquire, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.
Composition of Chocolate Roll and Bacon-Cheese Roll:
- Need 260 grams for all purpose flour.
- Need 3 grams - active dry yeast.
- You need 2 of eggs.
- Require 90 grams warm milk ↔ about 115 F.
- Prepare 30 grams for granulated sugar.
- Require 2 grams salt.
- Give 30 grams - butter (unsalted butter) room temperature.
- Require 3 grams - cocoa powder.
- You need for Chocolate chips.
- Provide 2 tablespoons - bacon, crumbled into small pieces (can be replaced smoked beef).
- Need 3 tablespoons cheddar cheese, grated.
- Provide 2 teaspoons of chives / green onion, thinly sliced.
Place rolls on a paper-towel lined plate to remove some of the excess grease, then serve immediately. I highly recommend serving dipping sauces of mustard and Tomato Jam. Roll bacon on the outside of the bread with cheese on the inside. Brush each roll with a little milk.
Chocolate Roll and Bacon-Cheese Roll start cooking:
- Mix warm milk with sugar, stirring until the sugar dissolves. Sprinkle yeast. Wait until it looks frothy, about 5 minutes. Pour the yeast liquid in the mixer bowl, add flour and eggs. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.Add salt and then butter. Knead until smooth and elastic (window pane stage)..
- Take half of the dough, round it, place it in another bowl and cover it with a cling wrap or clean napkin. I call this dough as plain dough..
- Add chocolate powder to the remaining dough in the mixer bowl. Knead again until the chocolate incorporated. Round the dough. Cover the bowl with a cling wrap or clean napkin. I call this dough as chocolate dough..
- Take the white dough, roll it out to get rectangle shape (about 7 inch length). Mix the bacon, cheese and chives and sprinkle over the dough. Press them. Role up dough and pinch edge together to seal. Cut into 6 slices. Put each of them in a cupcake liner. Cover and let rise until dough is doubled..
- Take the chocolate dough, roll it out to get rectangle shape (about 7 inch length). Sprinkle the chocolate chip over the dough. Press them. Role up the dough and pinch edge together to seal. Cut into 6 slices. Put each of them in a cupcake liner. Cover and let rise until dough is doubled..
- Meanwhile preheat the oven to 350 F. When the dough doubled in size, bake for 10-12 minutes..
Mini Chocolate Cake Rolls: Follow the recipe exactly as written. Starting with the narrow end, roll each mini roll up. Place, point-sides down, on baking sheet. Swiss roll or roll cake or cake roll or sponge roll or whatever you want to call it can seem tricky but once you learn the tricks and master it, you realise it's actually not that hard. I finally cane up with my own Swiss roll recipe this year.
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