Meat Floss Roll Bun
For the Bread
2 1/2 cups bread flour
3 tbsp + 2 tsp sugar
1 tbsp dry milk powder1 tsp salt
1 large egg, room temperature
1/2 cup milk
Half of the tangzhong from this recipe
3 tsp instant yeast
3 tbsps butter (room temperature)
3 cloves spring onion ( cut to small pieces)
For the Fillings
50g Meat Floss
4pc sausage ( cut into small bits)
For the outer coat
1/2 cup Mayonaise
50g floss
Method:
1. Firstly, combine all the dry ingredients in a large bowl (large enough for kneading) - the bread flour, sugar, salt, yeast.
Make a well in the center of the ingredients. Add on the egg, tangzhong and the milk.
Pour warmed milk slowly into the mixture while mixing them together.
2. With your hands, mix the ingredients well together until a crumbly dough starts to form. The dough will be sticky.
Knead with your hands for about 5 minutes.
Add in the butter and continue kneading.
3. Knead for about at least 20 minutes. Use the heels of your palms to knead.
4. Knead until when you stretch the dough, a kind of membrane forms and the dough feels elastic and smooth.
5. Shape the dough loosely into a ball.
Place in a well-greased bowl and cover with a damp kitchen towel and allow to rise to double its' size (around 1 hour).
6. All the dough to DOUBLE IN SIZE
7. Transfer the dough to a clean floured surface. Deflate the dough by pummeling on it lightly.
8. Roll it flat with a rolling pin.
- Spread the Spring Onions onto the dough.
- Fold in the spring onions into the dough.
- Knead until the the spring onions are well embedded into the dough.
* dough might be sticky at this point. Use extra flour to poof the dough as it sticks to the pin or surface top.
9. Flatten the dough using a rolling pin.
10. Add the fillings such as sausages & floss evenly across the dough
11. Roll the Dough from bottom to top
12. Using a fine THREAD, Cut the dough into portions
13. Place them on a greased plate/ baking pans
14. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
15. Bake the bread in a preheated oven of 180 degrees celcius for about 25 minutes until golden brown.
16. Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
17. Glaze the sides with Mayonaise and dip the floss unto the sides.
The result is.... ta- da..!!!
For the Bread
2 1/2 cups bread flour
3 tbsp + 2 tsp sugar
1 tbsp dry milk powder1 tsp salt
1 large egg, room temperature
1/2 cup milk
Half of the tangzhong from this recipe
3 tsp instant yeast
3 tbsps butter (room temperature)
3 cloves spring onion ( cut to small pieces)
For the Fillings
50g Meat Floss
4pc sausage ( cut into small bits)
For the outer coat
1/2 cup Mayonaise
50g floss
Method:
1. Firstly, combine all the dry ingredients in a large bowl (large enough for kneading) - the bread flour, sugar, salt, yeast.
Make a well in the center of the ingredients. Add on the egg, tangzhong and the milk.
Pour warmed milk slowly into the mixture while mixing them together.
2. With your hands, mix the ingredients well together until a crumbly dough starts to form. The dough will be sticky.
Knead with your hands for about 5 minutes.
Add in the butter and continue kneading.
3. Knead for about at least 20 minutes. Use the heels of your palms to knead.
4. Knead until when you stretch the dough, a kind of membrane forms and the dough feels elastic and smooth.
5. Shape the dough loosely into a ball.
Place in a well-greased bowl and cover with a damp kitchen towel and allow to rise to double its' size (around 1 hour).
6. All the dough to DOUBLE IN SIZE
7. Transfer the dough to a clean floured surface. Deflate the dough by pummeling on it lightly.
8. Roll it flat with a rolling pin.
- Spread the Spring Onions onto the dough.
- Fold in the spring onions into the dough.
- Knead until the the spring onions are well embedded into the dough.
* dough might be sticky at this point. Use extra flour to poof the dough as it sticks to the pin or surface top.
9. Flatten the dough using a rolling pin.
10. Add the fillings such as sausages & floss evenly across the dough
11. Roll the Dough from bottom to top
12. Using a fine THREAD, Cut the dough into portions
13. Place them on a greased plate/ baking pans
14. Allow to proof the second time for also about 30 minutes in the baking pans.
Once proofed, brush the whisked egg on top of the dough lightly.
15. Bake the bread in a preheated oven of 180 degrees celcius for about 25 minutes until golden brown.
16. Remove from oven and immediately remove from the baking tins.
Let cool on wire rack.
17. Glaze the sides with Mayonaise and dip the floss unto the sides.
The result is.... ta- da..!!!
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