Flavored bread rolls with pork floss are a baked dish quite popular for their delicious and rich flavor. If you also want to taste this dish, then let’s cook right away with TasteVN!
1. Bread roll with mayonnaise sauce
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Preparation
2 hours
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Bread roll with mayonnaise sauce Serves 6
All-purpose flour 440 gr Unsalted butter 50 gr Sugar 35 gr Milk powder 30 gr Sweetened yogurt 5 teaspoons Mayonnaise 4 teaspoons Pork floss 40 gr Toasted sesame 3 gr (white/black sesame) Salt 2 gr Green onion 3 gr (only the green part) Chicken egg 1 Warm water 300 ml Yeast 10 gr
How to make Mayonnaise Sauce Rolled Pork Bread
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Activate the yeast
Put 300ml of warm water and 10gr of yeast in a glass and stir well. Let it sit for 10 – 15 minutes until the yeast blooms like crab bricks.
Note: The ideal water temperature to activate the yeast is between 37 – 43 degrees Celsius. If it’s higher, the yeast will die, or if it’s lower, the yeast will be weak.
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Mix the dough
Add 440gr of type 11 flour, 2gr of salt, 35gr of sugar, 30gr of powdered milk, and the activated yeast into a bowl.
Mix well until all the ingredients combine, and the dough sticks together into a ball.
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Knead the dough
Use a kneading machine at low speed for 7 – 10 minutes until the dough is smooth.
When the dough is smooth, add 50gr of unsalted butter to soften it, then continue kneading at medium speed for about 10 minutes until the dough forms a ball and does not stick to your hands.
Shape the dough into a ball, place it in a bowl covered tightly with plastic wrap, and let it rise for 1 – 2 hours until it doubles in size.
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Making the spread sauce
Add 5 teaspoons of sweetened yogurt and 4 teaspoons of mayonnaise sauce into a bowl and stir well.
Tip: If the mixture is still sour, you can add a little powdered sugar, honey, or syrup.
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Rolling the dough and shaping the bread
Dust a layer of dry flour, place the dough on the table to knead briefly, then wrap it tightly to let it rest for 10 minutes.
Divide the dough into 2 parts, using a rolling pin to flatten the dough so that it fits the mold. Then, use a fork to prick the surface of the dough evenly.
Place the dough into the mold lined with parchment paper, cover it, and let it rise for the second time for about 1 hour, until the dough has doubled in size.
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Baking the bread
Preheat the oven to 170 degrees Celsius for 10 minutes.
Brush a thin layer of egg, sprinkle a layer of roasted sesame, and 3g of scallions on the surface of the dough.
Place the bread in the bottom rack of the oven, bake at 170 degrees Celsius for 15 – 18 minutes.
After the bread is cooked, spread a thin layer of butter on top and place the bread on a rack to cool for 20 minutes.
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Rolling the bread
Spread sauce on the inside of the bread, evenly sprinkle shredded pork, then roll the bread tightly.
Let the bread rest for at least 30 minutes to shape it.
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Final Product
Soft and smooth bread rolls, fragrant with butter, each sweet and rich piece mingled with a bit of creaminess and a light sourness from the mayonnaise sauce, providing an extremely delicious dish.
2. Bread Roll with Pork Floss and Egg Sauce
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Preparation
2 hours
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Cooking
40 minutes
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Difficulty
Medium
Ingredients for Bread Roll with Pork Floss and Egg Sauce For 4 people
All-purpose flour 250 gr Dry yeast 2 teaspoons Eggs 2 pieces Pork floss 50 gr Carrot 10 gr Spring onion a little Condensed milk 2 tablespoons Fresh milk 110 ml Unsalted butter 50 gr Cooking oil 1 tablespoon White sesame 10 gr Sugar 3 tablespoons Warm water 1 tablespoon
How to make Bread roll with pork floss and egg sauce
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Activate the yeast
Put 1 tablespoon of warm water, 2 teaspoons of yeast, and 1 teaspoon of sugar into a glass and stir well for about 5 minutes for the yeast to activate.
Note: The ideal water temperature to activate the yeast is between 37 – 43 degrees Celsius. If it’s higher, the yeast will die, or if it’s lower, the yeast will work weakly.
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Mix the dough
Add 350g of type 11 flour, 1 egg, 2 tablespoons of sugar, 2 teaspoons of condensed milk, 100ml of fresh milk, and 1 tablespoon of cooking oil into the bowl of the dough mixer. Then, turn on the mixing button at speed 1 for about 2 minutes until all the ingredients are combined and the dough sticks together into a mass.
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Knead the dough
Add the risen yeast to the bowl of dough and knead for another 3 – 5 minutes. Then add 45g of unsalted butter, dividing it into 3 – 5 portions, and knead for another 5 – 7 minutes until the butter is fully melted and the dough is smooth and elastic, then turn off the machine.
Next, place the dough on the table and knead it by hand for about 3 more minutes. The dough should be smooth and not sticky to the hands to be successful.
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Dough Proofing
First, you use cooking oil to coat the inside of the bowl evenly to prevent the dough from sticking. Next, place the dough in a tightly sealed bag with plastic wrap and let it proof for 1 – 2 hours until the dough doubles in size.
After proofing, use your hands to press out all the air inside the dough, then place the dough into a rectangular mold lined with parchment paper and flatten it out into a rectangular shape.
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Second Dough Proofing
Use a fork to poke many small holes spaced 0.5cm apart on the surface of the dough so that steam can escape while baking. This prevents the dough from puffing up.
Place the dough in a closed cupboard or proof it in the oven for another 40 minutes. In this step, you don’t need to turn on the oven.
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Make the egg wash
Use 1 egg yolk mixed with 10ml of fresh milk to create a smooth mixture for brushing on the dough.
Then, prepare 10gr of lightly toasted white sesame seeds for aroma, 2 chopped green onions, and 10gr of diced carrots to sprinkle on top of the bread for color and flavor enhancement.
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Bake the bread
After the rising time, take the bread out of the oven and brush a thin layer of the beaten egg yolk mixture on the dough for an appealing golden color. Next, evenly sprinkle the sesame seeds, green onions, and diced carrots on top.
Preheat the oven for 20 minutes. After the preheating time, place the baking tray in the middle of the oven and bake using both heating elements (top and bottom) for 30 minutes at 180 degrees Celsius for evenly golden-brown bread.
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Roll the bread
After the time is up, take the bread out of the oven. Brush the remaining 5g of unsalted butter on the surface of the bread for a slight shine.
Next, flip the bottom side of the bread up, spread a thin layer of egg oil sauce, and roll the bread tightly horizontally in a layer of parchment paper, then use plastic wrap to cover it to keep it secure until the bread cools completely.
When the bread has cooled, cut it into 8 equal round pieces. Brush the egg oil sauce again and sprinkle pork floss on both sides of the bread piece to finish.
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Final product
So you have completed the extremely delicious and mouthwatering rolled bread with pork floss and egg sauce. This dish is a perfect combination of the fragrant taste of the bread, the richness of the egg oil sauce, and the slight saltiness of the pork floss.
Successful Execution Tips
- For the above recipe, it will make 2 trays of bread. Therefore, while the remaining dough is not baked, you should put it in the refrigerator to slow down the rising of the dough.
- If using type 13 flour, you need to add a little fresh milk so that the dough does not become dry.
- If using instant yeast, it is advisable to use golden instant yeast for rich and sweet breads.
- Do not mix salt and yeast directly together as it will weaken the yeast’s activity and may kill the bread yeast.
- If the dough does not rise after proofing: Check the expiration date of the yeast; if the yeast is close to its expiration date, its activity may be weak and could be dead. To check, you can mix a little warm water at about 30 degrees (not exceeding 37 degrees). Add the yeast and wait about 15 minutes; if the yeast bubbles up like a crab brick, it is still good, and you can use it with confidence.
- You should knead correctly to form gluten connections, so that the bread texture is chewy and soft after baking.
How to Knead Dough by Hand Using the Folding and Stretching Technique
- If you do not have a dough kneading machine, you can knead by hand using the Folding and Stretching technique.
- First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note to press and stretch the dough away, not just press down. Next, rotate the dough 90 degrees and repeat the two steps above for 15 – 20 minutes.
How to Identify if the Dough is Up to Standard
- The dough is smooth and elastic.
- The dough does not stick to your hands. When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.
- The dough can be stretched into a thin film without tearing.
- Check the dough with the Windowpane test. Tear off a piece of dough and stretch it out. If the dough forms a thin membrane, is not easily torn, and light can pass through, it is acceptable.
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Wish you success in making 2 delicious and unique rolled bread dishes to treat the whole family!
