Thursday, July 17, 2014

Mini luncheon meat bread roll

When I saw Nasi Lemak Lover's mini sausage bread roll, I knew that I've to bake them soon! They look so cute! Instead of sausage, I replaced mine with luncheon meat. This recipe is using Champion toast for the bread which I've not tried before too. Comparing I still like bread using water roux method. However, I will attempt it again, but making it a plain white loaf on my next try. 

Mini luncheon meat bread roll

(recipe adapted from Nasi Lemak Lover, with pictorials on how to roll them into cute buns)

200g Bread flour
130g milk 
35g sugar
3g instant yeast (1/2tsp+1/4tsp)
1/8tsp salt
25g butter, room temperature 
1 can of luncheon meat, slice
sesame seeds
egg wash (1 egg yolk +1tbsp milk)

  1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
  2. Add in butter, continue to knead till elastic and smooth dough. 
  3. Keep aside to rise till double in size.
  4. Divide the dough into 20g each and roll into small balls, rest for 10mins.
  5. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins. 
  6. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat.
  7. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. 
  8. Let it to proof for another 30-45mins.
  9. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 180 deg C  for 15-20mins.

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