Meat Rolls

Ingredients:

Filling:

• 500 gram TOK minced chicken
• 1 egg
• 1 cup breadcrumbs
• 1 ½ tablespoon salt
• 1 ½ tablespoon black pepper
• 1 ½ tablespoon Adji-No-Moto
• 2 teaspoons nutmeg
• 5 cloves of garlic (sliced)
• 1​​ onion (sliced)

Flour dough:

• 1 ¾ cup De Molen [All Purpose Flour]
• ½ cup cold water
• ¼ cup butter (room temperature)
• ½ tablespoon white sugar
• 1 teaspoon salt

Butter dough:

• 1 pack of butter (room temperature)
• ⅔ cup De Molen [All Purpose Flour]

Day 1
Preparation Flour dough:

1. Mix butter, De Molen flour, sugar and salt in a bowl. Then add the water and mix again.
2. Knead the dough for about 2 min. and place in plastic wrap. Let it rest in the refrigerator for 24 hours.

Preparation Butter Dough:

1. Mix butter and De Molen flour in a bowl.
2. Wrap in plastic wrap and place in the refrigerator for 24 hours.

Day 2

1. Roll out Flour dough and place butter dough in the middle. Fold the dough over it so that the butter is covered.
2. Roll out the dough oblong and fold it three times over. Turn the dough a quarter turn and roll it out in the other direction.
3. Fold it three times over again and refrigerate for 24 hours, wrapped in plastic wrap.

Day 3

1. Remove the dough from the refrigerator and roll out the dough oblong and fold it three times over. Turn the dough a quarter turn and roll it out in the other direction.
2. Fold it three times over again and refrigerate for 24 hours, wrapped in plastic wrap.

Day 4

Preparation filling:

Mix TOK minced chicken, egg, breadcrumbs, salt, black pepper, Adji-No-Moto, nutmeg, garlic, onion together and set aside.

Preparation of meat rolls:

1. Roll out the dough.
2. Fill with the minced meat on one side and roll it up. Press closed with a fork at the closure.
3. Cut the meat loaf into pieces and place on a baking tray.
4. Spread beaten egg on the buns.
5. Bake for 40 min. in a preheated oven at 140 -160°C.