Ingredients:
200g Bread Flour
3g Instant dried yeast
20g Sugar
3g Salt
20g Unsalted butter (soft)
140 g whole milk
Filling
70g meat (sliced)
1clove Garlic (sliced)
40g Onion (sliced)
Black pepper
Topping
140g Mozzarella cheese (grated)
parsley (chopped)
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.
Put the dough into a lightly buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
While you wait for the dough, make the filling:
Put the sliced meat into the pan, and put the pan over low heat. Stir until the meat oil begins to come out of the meat, turn the heat up to medium and put the garlic into the pan. Keep siring until the meat starts to turn golden (don't let the meat dry too much). Take off the heat and set aside.
Use the same pan (you will have the meal oil in the pan), heat the onion over low heat until golden, season with black pepper, then take off the heat and set aside.
Place the baking paper on the baking sheet.
Butter 7 (9cm) pastry rings and places the rings over the baking sheet.
Take the dough out of the bowl, deflate by touch it lightly.
Roll the dough into rectangular 20 cm x20 cm. Sprinkle the meat, garlic and onion top of the dough, then roll into the cylinder. Cut into 7 pieces, and place into the prepared pastry rings.
Let the dough rise until almost double in size (about ½ hour)
Preheat the oven to 180°C.
When the dough is ready, sprinkle the mozzarella cheese over the top, and put the dough into the oven.
Bake for 12-15 minutes, or until the dough is golden.
Let the bread cool on the wire rack, and sprinkle with parsley before serving.
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