August 19, 2022

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Scallion and Pork Floss Rolls


Thank you to Lodge Cast Iron for sponsoring this scallion and pork floss rolls recipe!

Over the previous 12 months or so, I’ve been studying how one can make my favourite breads from Chinese bakeries at house. These breads introduced a lot consolation to me throughout my childhood, and I all the time really feel a way of accomplishment after I’m in a position to recreate them. Plus, Mama Lin is often impressed by the breads I bake, and also you all know that impressing an Asian mom is not any simple feat.

When I first launched into this baking journey, I didn’t know the place to start as a result of there aren’t many cookbooks about Chinese baking. But via plenty of trial and error in my kitchen, I really feel like I’m starting to know among the fundamentals of Asian-style baking (see my pineapple bun and baked cha siu bao recipes).

A single scallion and pork floss roll on the left; how the rolls look on the inside when they are opened.

I’m excited to companion with Lodge Cast Iron to indicate you how one can make these scallion and pork floss rolls as a part of their #BakeItTilYouMakeIt marketing campaign. The #BakeItTilYouMakeIt marketing campaign celebrates the method of studying new baking abilities at house, and I feel it embodies the spirit of our baking journeys over the previous 12 months. As I realized how one can bake Chinese breads, you have been studying alongside me as nicely by attempting out my recipes and sharing your pictures with me. I genuinely take pleasure in seeing them!

In this subsequent baking enterprise, I drew inspiration from scallion buns (蔥油麵包) and pork floss buns (肉鬆包) from Chinese bakeries and reimagined them as tear-and-share rolls. For the recipe, I might be utilizing the Lodge Cast Iron Casserole Pan, which is 9×13 inches. The Casserole Pan is sturdy and has nice warmth retention and warmth distribution. All of Lodge’s forged iron bakeware is pre-seasoned. Before utilizing it for the primary time, rinse the pan shortly with water and wipe it down with a dry material. If you’re planning to retailer the casserole pan for later use, rub the floor of the pan with a little bit of oil. 

HOW TO MAKE SCALLION AND PORK FLOSS ROLLS

Ingredients for Scallion and Pork Floss rolls

INGREDIENTS

The elements on this recipe are fairly simple. For the dough, you’ll want all-purpose flour, water, milk, yeast, sugar, butter, egg, sweetened condensed milk, and salt. The condensed milk provides the bread sweetness and milky taste. If you don’t wish to open a can of condensed milk, you should utilize 2 tablespoons of prompt milk powder and three tablespoons of sugar as an alternative. However, I desire the flavour of the bread when it’s made with sweetened condensed milk.

Sliced scallions in left image; pork floss in right image

For the filling, you’ll want toasted sesame oil, scallions, pork floss, and salt. Pork floss is savory seasoned pork that’s dehydrated and shredded (see above photograph, proper). The texture of pork floss is mild and it melts in your mouth. Typically, pork floss is used as a topping for dishes, however it’s laborious to not snack on a complete tub in a single sitting. You can often discover pork floss in an Asian grocery store close to the sauce aisle.

By the best way, you’ll want plenty of scallions for this recipe. If you’re shopping for comparatively small bunches of scallions from the shop, be certain that to seize 2 or 3 bunches for the recipe. 

Cooked tangzhong (flour and water heated together into a paste)

MAKE THE TANGZHONG

Those of you who’re aware of making my bread recipes know that I typically use tangzhong (湯種), which is a paste manufactured from flour and water heated collectively. When you incorporate tangzhong into the dough, it would give baked bread a lightweight and ethereal texture. 

It sounds difficult, however all you’re doing is heating some flour and water in a saucepan for about 1 to 2 minutes. Stir the elements within the saucepan ceaselessly as a result of the liquid thickens in a short time. Once a runny paste begins to type, flip off the warmth. Then, switch the tangzhong to a bowl to chill as you put together the remaining elements for the dough.

MAKE THE DOUGH

Right after making the tangzhong, I often activate the yeast subsequent as this course of takes a couple of minutes. Mix warmed milk (wherever between 105 to 120ºF is okay), sugar, and lively dry yeast. Then let the combination sit for five to eight minutes because the yeast blooms and a layer of froth seems on the high. The layer of froth is a sign that the yeast is lively.

Next, add all of the elements for the dough to the bowl of your stand mixer. Fit the mixer with the dough hook. Mix the elements on low till you don’t see a lot dry flour across the edges of the bowl. This ought to take about 30 seconds to 1 minute. Then, improve the pace to medium-low and blend the dough for 8 minutes. You could have to cease and scrape some dough off the perimeters of the bowl.

Dough before first rise in left image; how dough looks after first rise in right image

Take the dough out of the bowl and knead it just a few occasions on a calmly floured floor. Then, switch the dough to a calmly greased bowl, cowl it with a silicone lid or damp towel, and let the dough rise for 1 hour.

Bowl with scallion and pork floss filling

MAKE THE FILLING

About quarter-hour earlier than you roll out the dough, put together the filling. In a bowl, combine the scallions, pork floss, sesame oil, and salt. The sesame oil helps make the elements extra aromatic and it hydrates the pork floss barely. If you don’t have sesame oil round, you should utilize a impartial oil like canola, almond, or safflower oil. Set the filling apart.

Greased Lodge Cast Iron Casserole Pan (with butter)

SHAPE THE ROLLS

Before you form the rolls, grease the Lodge Cast Iron Casserole Pan with unsalted butter. You wish to grease it fairly nicely. 

The dough ought to have doubled in measurement after the primary rise. Punch down the surplus air within the dough and switch the dough over to a calmly floured floor. Knead the dough just a few occasions in order that the underside of the dough is easy.

Dough rolled out the first time and topped with scallion and pork floss filling

Next, you’ll incorporate the filling into the dough in 2 phases. In the primary section, roll out the dough right into a 16×10-inch rectangle. Scoop out about 1/3 of the filling and unfold it over the dough (see photograph above). Using a spatula or your palms, gently press the filling down on the dough. This helps to maintain the filling in place earlier than the following step.

How to do the envelope fold

Make an envelope fold. Grab onto one brief finish of the rectangle after which fold a 3rd of the dough in the direction of the middle (see photograph above, high). Then, take the opposite brief finish, and fold it in the direction of the middle so that you just now have 3 overlapping layers of dough (see photograph above, backside).

Dough rolled out the second time into large rectangle

Turn the dough round 90 levels. Then, roll out the folded dough till it’s a big rectangle of about 17 to 18 inches lengthy and about 10 to 11 inches huge. This recipe may be very forgiving, so if the dough tears just a little bit throughout the rolling course of such as you see within the photograph above, don’t fear. You’ll be rolling up the dough anyway and nobody will discover the tears. 

Rolled out dough with remaining scallion and pork floss filling

Spread 1 tablespoon of sesame oil over the dough and sprinkle 1/2 teaspoon kosher salt over the dough. Then, unfold all of the remaining filling over the dough.

Dough rolled up into a log

Now, take an extended finish of the dough, and roll every little thing as much as a log. As you roll up the dough, be certain that the perimeters are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. You can all the time stretch the dough barely on the ends to verify they’re rolling up straight. 

I will need to have rolled out the dough too aggressively for the photograph shoot as a result of there was a giant tear alongside the surface of the dough log. If that occurs to you, simply use your fingers to squeeze the dough collectively to seal up the tear (see photograph above).

Once rolled up the size of the dough log might be round 19 to twenty inches. Slice the log into 12 equal items. I like utilizing a pointy serrated bread knife for this, however you can even use dental floss (see instructions in my recipe notes).

Place the rolls, minimize facet down, into the greased Casserole Pan. Cover the rolls with a humid towel or plastic wrap, and let the rolls rise for 45 minutes to 1 hour, till they double in measurement. 

Scallion and Pork Floss Rolls second rise

Preheat the oven to 375ºF and organize an oven rack to the decrease third place.

I like brushing some egg wash over the rolls to provide them a pleasant golden shade on the highest. For the topping, sprinkle some sesame seeds and a little bit of pork floss. I dotted the pork floss sparingly as a result of I wished to indicate off the spiral of the rolls. Feel free so as to add extra in case you like. Once baked, the pork floss turns into much more crisp.

Bake the rolls for 27 to half-hour, till the rolls are calmly golden brown on high. Let the rolls cool within the pan for 10 to fifteen minutes earlier than serving or transferring them to a cooling rack.

Served scallion and pork floss rolls with tea

CLEANING UP THE CAST IRON CASSEROLE PAN

Rinse the Casserole Pan in sizzling water. You can use a tiny little bit of dish cleaning soap to scrub the forged iron, if there are any cussed stains. Then, dry the pan totally with a lint-free towel. Finally, rub some oil over all the floor of the pan with a paper towel. You can learn extra about Lodge’s cast iron cleaning tips here.

Closeup of scallion and pork floss rolls

MORE ASIAN BREAD RECIPES

Scallion Pork Floss Rolls

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Servings: 12 Rolls

Scallion and Pork Floss Rolls

In this recipe, you’ll be incorporating the filling into the dough in 2 phases. This helps to distribute the filling in order that it’s not simply concentrated within the middle swirl. If you wish to make the dough a day forward, learn word 7 for extra info.I all the time use a scale to measure my elements, particularly flour. For the quantity measurement of the all-purpose flour, I measured utilizing the spoon and sweep methodology (spooning flour right into a measuring cup after which leveling off on the high). Do not faucet the measuring cup in your counter to strive to slot in extra flour.

Prep Time45 minutes

Cook Time30 minutes

Additional Time2 hrs

Total Time3 hrs 15 minutes

Ingredients

Tangzhong

  • 30 g all-purpose flour, (3 tablespoons + 1 teaspoon)
  • 115 g water, (1/2 cup)

Dough

  • canola or vegetable oil for greasing bowl
  • 150 g entire milk, (2/3 cup)
  • 1 tablespoon sugar
  • 7 g lively dry yeast, (2 1/4 teaspoon, see word 1 if utilizing prompt yeast)
  • 450 g all-purpose flour, (3 3/4 cups, measured with spoon-and-sweep methodology)
  • 1 teaspoon kosher salt
  • 70 g unsalted butter, melted, (5 tablespoons)
  • 80 g sweetened condensed milk , (4 tablespoons, see word 2 for substitution)
  • 1 giant egg

Scallion & Pork Floss Filling

  • 120 g scallions, thinly sliced (1 1/2 cups sliced, see word 3)
  • 50 g pork floss, (3/4 cup, see word 4)
  • 1 1/2 teaspoon kosher salt, divided
  • 3 1/2 tablespoons toasted sesame oil, divided

Egg Wash

  • 1 giant egg
  • 1 tablespoon water or entire milk

Topping

  • toasted sesame seeds
  • pork floss

Equipment

  • small saucepan
  • small mixing bowl to carry filling
  • giant mixing bowl to proof dough
  • rolling pin
  • Lodge Casserole Pan
  • butter for greasing pan

Instructions

Make the Tanzhong

  • In a saucepan, whisk the flour and water collectively till the flour dissolves.

  • Place the saucepan over medium warmth and stir the combination ceaselessly. In about 30 seconds to a minute, the flour will begin to thicken. Stir continually till the watery liquid absorbs into the paste. Turn off the warmth and switch the tangzhong to a bowl to chill. (See word 5 for microwave tangzhong instructions.)

Prepare the Dough

  • Lightly grease a big mixing bowl with oil. Set it apart. 

  • In a microwave-safe bowl, warmth the milk within the microwave on excessive for about 30 to 40 seconds. Use a thermometer to verify the temperature of the milk. It needs to be someplace round 105ºF to 120ºF. If the milk isn’t sizzling sufficient but, warmth it once more for five to 10 seconds. If the milk is simply too sizzling, shortly whisk the milk and let it cool for a number of minutes.

  • Add the sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for five to eight minutes whilst you put together the opposite elements. After 5 to eight minutes, you need to see a layer of froth on the highest no less than 1/4 inch thick (a sign that the yeast is lively). 

  • In the bowl of a stand mixer, mix the all-purpose flour and salt. Add the melted butter, condensed milk, egg, tangzhong, and foamy milk/yeast combination. 

  • Fit the mixer with the dough hook. Mix the dough on low till you don’t see any free flour on the perimeters of the bowl. This ought to take 30 seconds to 1 minute. Then, improve the pace to medium-low and work the dough for 8 minutes. The dough ought to wrap across the dough hook and the perimeters of the bowl clear. If you discover dough caught to the perimeters of the bowl after a couple of minutes, flip off the mixer, scrape down the dough, and proceed working the dough with the mixer.

  • Scrape the dough out of the bowl onto a calmly floured floor and knead just a few occasions. The dough doubtless will really feel just a little heat, and it needs to be comfortable and supple. If the dough is feeling cheesy, calmly mud your palms with flour. 

  • Shape the dough right into a ball and place contained in the greased mixing bowl. Cover the bowl with a humid towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in measurement. 

Make the Filling

  • About quarter-hour earlier than rolling out the dough, make the filling. Measure out 2 1/2 tablespoons of sesame oil. In a bowl, combine the oil, scallions, pork floss, and 1 teaspoon salt. Make positive you continue to have 1 tablespoon of sesame oil and 1/2 teaspoon of salt left for the dough afterward. Set the filling apart. 

Shape the Rolls

  • Grease the Lodge Cast Iron Casserole Pan generously with butter. Set the pan apart.

  • Punch down the dough to launch extra air. Turn the dough over a calmly floured floor and knead the dough just a few occasions in order that the underside is easy. 

  • Roll out the dough to a 16×10-inch rectangle. 

  • Scoop out about 1/3 of the filling and unfold it over the dough. Using a spatula or your palms, gently press the filling down on the dough. This helps to maintain the filling in place for the following step.

  • Make an envelope fold. Grab onto one brief finish of the rectangle after which fold a 3rd of the dough in the direction of the middle. Then, take the opposite brief finish, and fold it in the direction of the middle so that you just now have 3 overlapping layers of dough. 

  • Turn the dough over 90 levels and roll out the dough till it’s 17 to 18 inches lengthy and 10 to 11 inches huge.

  • Spread the remaining tablespoon of sesame oil over the dough and sprinkle 1/2 teaspoon salt over the dough. Then, unfold all of the remaining filling over the dough. 

  • Grab onto an extended fringe of the dough and roll up the dough right into a log. As you roll up the dough, be certain that the perimeters are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. I wish to stretch the dough on the perimeters gently to make sure that the dough log is rolling up straight. Once rolled up, the dough log might be between 19 to twenty inches lengthy. 

  • Slice the log into 12 equal items. I like utilizing a pointy serrated bread knife for this. You may also use one thing like dental floss to chop the dough (see word 6 for more information).

  • Place the rolls minimize facet down contained in the greased Casserole Pan. Cover the rolls with a humid towel or plastic wrap, and let the rolls rise for 45 minutes to 1 hour, till they double in measurement. 

Bake the Rolls

  • Preheat the oven to 375ºF and organize an oven rack to the decrease third place.

  • Make the egg wash by whisking an egg with 1 tablespoon of water or milk. Brush a skinny layer of egg wash over the rolls. Sprinkle a number of pinches of sesame seeds over the rolls. Then, sprinkle a number of pinches of pork floss over the rolls. 

  • Bake the rolls for 27 to half-hour, till the tops of the rolls are calmly golden brown. Let the scallion and pork floss rolls cool within the pan for 10 to fifteen minutes earlier than serving or transferring them to a cooling rack to chill some extra. 

  • Store any remaining rolls in an hermetic container at room temperature. They will hold for a number of days. To reheat, microwave the rolls on excessive warmth for 15 seconds.

Notes

  1. If you’re utilizing prompt yeast, you don’t want to activate it. In different phrases, you don’t want to stir the yeast with warmed milk. Simply add the moment yeast together with the opposite elements for the dough into the bowl of your stand mixer. That stated, I nonetheless advocate warming up the milk within the microwave for 15 seconds in order that the milk reaches room temperature. Then, begin mixing and kneading the dough. 
  2. You can substitute the condensed milk with 2 tablespoons of prompt milk powder and three tablespoons of sugar. If you don’t have milk powder, simply use the sugar solely.
  3. Scallions are available in bunches of varied sizes. If you discover solely small bunches of scallions within the grocery retailer, seize 2 or 3 bunches for this recipe.
  4. You can discover pork floss in Asian supermarkets. They’re often someplace close to the aisle with sauces.
  5. Microwave tangzhong instructions: If that is your first time making tangzhong, I like to recommend utilizing the saucepan methodology to determine the way it ought to appear and feel. You have much more management with the saucepan methodology. To make the tangzhong within the microwave, warmth the flour and water combination for 30 seconds on excessive. Take the bowl out of the microwave, stir every little thing and verify the consistency of the combination. If the tangzhong remains to be fairly runny, microwave it for an additional 10 seconds and verify the consistency. Then, warmth the combination at 5-second intervals, stirring in between, till you get a thick paste. If your tangzhong has already began to thicken after the preliminary 30 seconds of warmth, warmth the combination at 5-second intervals and stir the combination till you get a paste. Be affected person and resist the urge to stay the tangzhong within the microwave and warmth it for an extended interval. The tangzhong can simply overheat, leaving you with a stiff block of steamed flour.
  6. Dental Floss Cutting Method: Cut a bit of dental floss of a good size. You don’t need it to be too brief. Slide the floss underneath the dough log. Then, use your proper hand to seize onto the left facet of the floss and use your left hand to seize onto the fitting facet of the floss. Pull the floss inwards in the direction of the log, in reverse instructions, till you narrow the dough with the floss. Repeat till you’ve minimize all 12 items. 
  7. Making the Dough Overnight: Right after you knead the dough within the stand mixer for 8 minutes, form the dough right into a ball. Then place the dough right into a greased bowl. Cover the bowl with a layer of plastic and place it within the fridge in a single day. You DO NOT have to let the dough rise earlier than placing it within the fridge. When you’re able to form the rolls the following day, take the dough out of the bowl and form it immediately. You DO NOT have to let the dough heat as much as room temperature earlier than rolling it out. Make positive to make use of the dough by the following day. 

Nutrition

Serving: 1roll | Calories: 288kcal | Carbohydrates: 38.1g | Protein: 7.5g | Fat: 11.8g | Saturated Fat: 4.7g | Cholesterol: 43.3mg | Sodium: 365mg | Fiber: 1.4g | Sugar: 6.8g

Did you make this recipe?Tag @hellolisalin or go away a star score and touch upon the weblog!

© Lisa Lin

Disclosure: This publish was sponsored by Lodge Cast Iron.





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