Chicken Rocambole with Mayonnaise

Name: Chicken Rocambole with Mayonnaise
Yield: 12
Ingredients: Filling; 6 eggs; Salt to taste; 3 tablespoons of wheat flour; 3 tablespoons of cornstarch; 2 tablespoons of milk; 1 tablespoon of active dry yeast; 6 egg whites; Filling; 200g cooked and shredded chicken breast; 1 cup of mayonnaise; 6 black olives, pitted; 1 tablespoon of chopped green pepper; 1 tablespoon of sweet herb leaves, chopped; Grated cheese for dusting

1
Filling
2
6 eggs
3
Salt to taste
4
3 tablespoons of wheat flour
5
3 tablespoons of cornstarch
6
2 tablespoons of milk
7
1 tablespoon of active dry yeast
8
6 egg whites
9
Filling
10
200g cooked and shredded chicken breast
11
1 cup of mayonnaise
12
6 black olives, pitted
13
1 tablespoon of chopped green pepper
14
1 tablespoon of sweet herb leaves, chopped
15
Grated cheese for dusting

Ingredients

1
Filling
2
6 eggs
3
Salt to taste
4
3 tablespoons of wheat flour
5
3 tablespoons of cornstarch
6
2 tablespoons of milk
7
1 tablespoon of active dry yeast
8
6 egg whites
9
Filling
10
200g cooked and shredded chicken breast
11
1 cup of mayonnaise
12
6 black olives, pitted
13
1 tablespoon of chopped green pepper
14
1 tablespoon of sweet herb leaves, chopped
15
Grated cheese for dusting

Directions

1
Prepare the dough: In a stand mixer, beat the eggs with salt, wheat flour, cornstarch, milk, and yeast until smooth
2
Add the egg whites
3
Pour into a 26x38 cm greased and floured mold
4
Bake in a preheated oven at 200°C for about 20 minutes
5
Prepare the filling: In a bowl, mix together the chicken, mayonnaise, olives, green pepper, and sweet herb leaves. Reserve
6
Cool the dough over a lightly floured cloth sprinkled with grated cheese
7
Leave to rest, then spread the filling and roll into a rocambole shape
8
Cover with mayonnaise and dust with grated cheese.