Savoury Snacks

Purple Sweet Potato Cheese Roll

Super soft single proofed cheese roll, definitely a must try for bread lovers. I have made this previously and my family loves it. I always try make different bread so that our morning breakfast would not be too boring. Waking up early in the morning is not easy so at least a good breakfast will help perk you up. I gave one to my husband after baking and cooled down, he had his first bite and came to me looking for another one without finishing his first bread, yes that is how much he loves it. hahaha

Ingredients

  • 315g bread flour
  • 40g sugar
  • 4g yeast
  • 75g purple sweet potato boiled until soften and mashed
  • 155g water from boiling the purple sweet potato (cooled down)
  • 54g egg
  • 45g butter (cubed)
  • 10g powdered milk
  • 4g salt

Other

  • 1.5 block of processed cheddar cheese ( I used Kraft brand)
  • sugar for topping
  • melted butter for brushing
  • 1 beaten egg + 1 tbs water for eggwash
  • Non stick baking paper

Method

  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. lightly flour your work area then roll the dough into a ball, cover and let it rest for 30 minutes. Kindly note that the dough will be slightly sticky, try not to flour your work area too much. This is a slightly high hydration dough which will help your bread stay soft and moist for 2-3 days.
  • Divide the dough into 12 balls. Roll it up into a ball and let it rest for 5 minutes.
  • Lightly flour the work area and roll the dough into a long oval shape, put 30g grams of cheese in the middle. Roll into a log and seal up the edges (refer to photo below, be sure to seal the edges well so that cheese will not ooze out during baking) . Do the same for the rest of the dough.
  • Place the rolled dough on baking tray lined with baking paper. Allow 3 cm apart from one another
  • Cover and allow it to rise to double which will take about 45 minutes to an hour. If you live in a colder country. This will take longer.
  • Bake for 13 minutes
  • Brush with melted butter, then allow it to cool down for about 20-30 minutes
  • Brush again with melted butter and roll the top with sugar. Serve with coffee or tea =) . Perfect!

Pork Floss Bread Roll

Anything with pork floss is definitely good. What more with spring onions, ham and corn added to it.

Sweet and savoury in every bite is just my cup of tea =) . I can’t help but have a slice that was intended for

tomorrow’s breakfast.

Ingredients (bread)

  • 375g All purpose flour
  • 40g sugar
  • 3g instant active yeast
  • 180g milk
  • 60g egg
  • 35g butter
  • 4g salt

Filling

  • Japanese Mayo
  • Pork Floss

Topping

  • 15g spring onion
  • 10g oil
  • pinch of salt
  • pinch of white pepper
  • 30g sweet corn kernel
  • 1 pc ham (slice into small pieces)

Mix spring onion with oil, add a pinch of salt and pepper then set aside.

Other

  • 30x40cm tray
  • parchment paper
  • 1 beaten egg for egg wash

Method (bread roll)

  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes.Β 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. Roll the dough into a ball, cover and let it rest for 30 minutes.
  • Turn the dough on a lightly floured area. Roll the dough into 30×40 cm size to fit into the tray. Cover and let it rise to double for about an hour. Do note that the time is for reference only. so if you live in cold country, you will need longer time to proof to double in height.
  • Prick the dough using a fork to allow steam to vent, refer to photo below
  • Brush the dough with egg wash
  • Add the spring onion on top. you may use a brush to gently spread the spring onion around the dough.
  • Add the corn and ham. Use your finger to gently press it down.
  • Bake for 13-15 minutes. Do not overbake or it will cause your bread to be crusty and crack when roll.
  • Let it cool down for about 10 minutes. Then gently invert the bread on the parchment paper. You might need two parchment paper if the paper size is small.
  • Make 3 slits at the longer side of the bread. This will help facilitate the rolling, refer to the photo below. Make sure to just make the slits without actually cutting through the bread.
  • Spread some Japanese mayo on the bread. sprinkle pork floss on top, then drizzle a little bit of mayo on top of the pork floss so it would stick better, as shown on the picture.
  • Roll the bread and wrap up with the parchment paper. Do not do it too tight as it will squash your bread. Set aside for 30 minutes.
  • Unwrap the paper then cut off the two ends by about 1.5cm. If you do not mind the ends you can leave it as it is.
  • Slice the bread into 8 equal portions. Spread both sides with Japanese mayo and pork floss.