Scallion And Pork Floss Bread Rolls Recipe by 珊珊的料理世界
This recipe is translated from Cookpad Taiwan. See original: 蔥花肉鬆麵包捲 Cooking Instructions 1 Make the starter: Mix the starter ingredients together and let ferment at room temperature for 1-2 hours, then refrigerate for 12 hours. 2 Combine the starter with the main dough ingredients (except the butter) and mix until a rough dough forms. Add the butter and knead until the dough is smooth and elastic. 3 Let the dough rise at room temperature for 1 hour until doubled in size (or refrigerate for 12 hours). If refrigerated, let it come to room temperature for 1 hour the next day. 4 Punch down the dough, divide into 2 portions, shape into balls, and let rest for 20 minutes. 5 Roll each piece into a 11x11-inch (28x28cm) square and place on a 11x11-inch (28x28cm) baking pan. 6 Let rise at 100°F (38°C) until 1.5 times its original size. 7 Mix the chopped scallions with salt and softened butter until well combined. 8 Poke holes in the dough with a fork and brush with beaten egg. 9 Sprinkle with the scallion mixture, diced ham, and white sesame seeds. 10 Bake on the lower-middle rack of the oven at 355°F (180°C) for 16-18 minutes, using both top and bottom heat if possible. 11 While still hot, cover with parchment paper, flip over, trim the edges, and make horizontal cuts across the bread. 12 Spread mayonnaise and sprinkle pork floss over the surface. 13 Roll up the bread and let it set for 1 hour. (You can use a cake roll mold to help it hold its shape. Place a weight on top while rolling to keep it from unraveling.) 14 Cut into 3-4 pieces. Spread mayonnaise on both ends and coat with pork floss. 15 All done! 1 Make the starter: Mix the starter ingredients together and let ferment at room temperature for 1-2 hours, then refrigerate for 12 hours. 1 Make the starter: Mix the starter ingredients together and let ferment at room temperature for 1-2 hours, then refrigerate for 12 hours. 2 Combine the starter with the main dough ingredients (except the butter) and mix until a rough dough forms. Add the butter and knead until the dough is smooth and elastic. 2 Combine the starter with the main dough ingredients (except the butter) and mix until a rough dough forms. Add the butter and knead until the dough is smooth and elastic. 3 Let the dough rise at room temperature for 1 hour until doubled in size (or refrigerate for 12 hours). If refrigerated, let it come to room temperature for 1 hour the next day. 3 Let the dough rise at room temperature for 1 hour until doubled in size (or refrigerate for 12 hours). If refrigerated, let it come to room temperature for 1 hour the next day. 4 Punch down the dough, divide into 2 portions, shape into balls, and let rest for 20 minutes. 4 Punch down the dough, divide into 2 portions, shape into balls, and let rest for 20 minutes. 5 Roll each piece into a 11x11-inch (28x28cm) square and place on a 11x11-inch (28x28cm) baking pan. 5 Roll each piece into a 11x11-inch (28x28cm) square and place on a 11x11-inch (28x28cm) baking pan. 6 Let rise at 100°F (38°C) until 1.5 times its original size. 6 Let rise at 100°F (38°C) until 1.5 times its original size. 7 Mix the chopped scallions with salt and softened butter until well combined. 7 Mix the chopped scallions with salt and softened butter until well combined. 8 Poke holes in the dough with a fork and brush with beaten egg. 8 Poke holes in the dough with a fork and brush with beaten egg. 9 Sprinkle with the scallion mixture, diced ham, and white sesame seeds. 9 Sprinkle with the scallion mixture, diced ham, and white sesame seeds. 10 Bake on the lower-middle rack of the oven at 355°F (180°C) for 16-18 minutes, using both top and bottom heat if possible. 10 Bake on the lower-middle rack of the oven at 355°F (180°C) for 16-18 minutes, using both top and bottom heat if possible. 11 While still hot, cover with parchment paper, flip over, trim the edges, and make horizontal cuts across the bread. 11 While still hot, cover with parchment paper, flip over, trim the edges, and make horizontal cuts across the bread. 12 Spread mayonnaise and sprinkle pork floss over the surface. 12 Spread mayonnaise and sprinkle pork floss over the surface. 13 Roll up the bread and let it set for 1 hour. (You can use a cake roll mold to help it hold its shape. Place a weight on top while rolling to keep it from unraveling.) 13 Roll up the bread and let it set for 1 hour. (You can use a cake roll mold to help it hold its shape. Place a weight on top while rolling to keep it from unraveling.) 14 Cut into 3-4 pieces. Spread mayonnaise on both ends and coat with pork floss. 14 Cut into 3-4 pieces. Spread mayonnaise on both ends and coat with pork floss. 15 All done! 15 All done! 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