From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Cheese & Vegemite Scrolls.html | 352 ++++++++++++++++++--------------- 1 file changed, 198 insertions(+), 154 deletions(-) (limited to 'Recipes/Cheese & Vegemite Scrolls.html') diff --git a/Recipes/Cheese & Vegemite Scrolls.html b/Recipes/Cheese & Vegemite Scrolls.html index de90e09..48106d0 100644 --- a/Recipes/Cheese & Vegemite Scrolls.html +++ b/Recipes/Cheese & Vegemite Scrolls.html @@ -1,182 +1,226 @@ - + - - - - - - -
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Cheese & Vegemite Scrolls

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Snack

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Snack

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- - - Prep Time: 30 minutes - Cook Time: 25 minutes - - - Source: - - + + + Prep Time: 30 minutes + + Cook Time: 25 minutes + + + + Source: + +

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Ingredients

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Magic Bread Dough

200 g cheese

2 tbsp Vegemite

60 g butter

1 egg yolk

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Ingredients

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Magic Bread Dough

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+ 200 g cheese +

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+ 2 tbsp Vegemite +

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+ 60 g butter +

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+ 1 egg yolk +

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Directions

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Mix the Vegemite and 60g butter together, weigh the cheese out and spray a 24cm/9.6inch pie tin with oil spray.

Punch down the dough and then knead in the salt for about 1 minute. Roll out to a long rectangle as thin as the dough will allow. Mine was about 50cmsx30cms. Spread with the Vegemite and butter mix and then top with the grated cheese.

Using a knife slice the dough once inch apart into strips. Roll the first piece up into a scroll and then join it to the next strip and continue rolling it up against the other strips continuing on where the last piece of dough left off until you've used up all the dough.

Rolling to make a gigantic scroll

It's fairly easy until you get to the last quarter of dough - in that case I press the cheese against the dough and lift up the strips and pat them against the large coil of dough. Place on the greased tin and allow to rise in a warm place for 60 minutes.

Preheat oven to 180C/350F. Whisk the egg yolk and add a teaspoon of water if it is too thick. Brush the top of the risen scroll with the egg wash and then bake in the oven for 20 minutes. If it is getting too brown, cover with foil sprayed with oil so that it doesn't stick to the scroll. You don't want it burning or getting too brown as the cheese gets dry and crunchy. Bake for another 10 minutes and then remove from oven. Serve warm.

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Directions

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+ Mix the Vegemite and 60g butter together, weigh the cheese out and + spray a 24cm/9.6inch pie tin with oil spray. +

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+ Punch down the dough and then knead in the salt for about 1 + minute. Roll out to a long rectangle as thin as the dough will + allow. Mine was about 50cmsx30cms. Spread with the Vegemite and + butter mix and then top with the grated cheese. +

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+ Using a knife slice the dough once inch apart into strips. Roll + the first piece up into a scroll and then join it to the next + strip and continue rolling it up against the other strips + continuing on where the last piece of dough left off until + you've used up all the dough. +

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Rolling to make a gigantic scroll

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+ It's fairly easy until you get to the last quarter of dough - + in that case I press the cheese against the dough and lift up the + strips and pat them against the large coil of dough. Place on the + greased tin and allow to rise in a warm place for 60 minutes. +

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+ Preheat oven to 180C/350F. Whisk the egg yolk and add a teaspoon + of water if it is too thick. Brush the top of the risen scroll + with the egg wash and then bake in the oven for 20 minutes. If it + is getting too brown, cover with foil sprayed with oil so that it + doesn't stick to the scroll. You don't want it burning + or getting too brown as the cheese gets dry and crunchy. Bake for + another 10 minutes and then remove from oven. Serve warm. +

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