Savoury Snacks

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. 
  • 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.
  • windowpane test
  • poke with forki
  • slits

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)

Ingredients 

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Other

  • Egg wash (1/2 beaten egg + 1/2 tbs water )

Topping

  • 100g chopped spring onion
  • 1 beaten egg
  • 20g oil
  • 1/2 tsp salt
  • 1/2 tsp white ground pepper

Method (topping)

  • Mix all the ingredients together

Method (dough)

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝）
  • Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
  • Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
  • Cover and let it proof for about an hour and half or until the dough becomes double in size.
  • Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
  • Bake for 13-15 minutes.

  • fluffy
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