Monday, April 18, 2011

BBQ pork Roll

Sokehah Cheah | 5:41 PM | | |


I was pondering what to do with some leftover homemade 'Char Siew' and then it dawned on me, why not roll it up into a bun, a big bun in this case .......  BBQ Pork Roll.

















This is something like the 'Charn Pau', baked buns with BBQ pork filling that we find in Dim Sum joints but I believe that there's no substitute for homemade, fresh from the oven bread!

Ingredients
  • 300 gm high protein flour
  • 50 gm superfine flour or plain flour
  • 1/4  tsp salt
  • 15 gm skimmed milk powder
  • 50 gm caster sugar
  • 25 gm butter/margarine
  • 1 egg lightly beaten
  • 1.1/2 tsp dried instant yeast
  • 150 ml  lukewarm  water
  • 1  tsp sugar
Filling
  • 2 long strips of BBQ pork, cut into 4 shorter strips
  • 1 egg yolk + 1 tsp egg white + a pinch of salt
Method
  1. Combine water with yeast, sprinkle in the sugar, stir till dissolved.  Let rest for 10 mins. for it to ferment.
  2. Sift flours, mix in salt, milk powder and sugar.  Mix with dough hook for about half a minute.
  3. Pour the frothy yeast mixture into the dry flour mixture, add in the egg and butter.
  4. Beat on slow for about 10 to 15 mins. till a pliable dough is formed and the dough leaves the sides of the bowl.
  5. Remove the dough hook, cover the mixing bowl with a damp cloth and let it prove in a warm place for about 1 hr. or till double in size.
  6. Dough is ready for shaping when an indentation is left after pressing with a finger.  Place dough on a llightly floured surface, give it a gentle knock to expel some air.
  7. Roll out into a round, fold into half and roll out again into an oblong.
  8. Spread some sauce from the BBQ pork and place the strips of pork onto the dough.  Roll up lengthwise and tuck in the ends.  Cut 2/3 through the dough with a spatula at 1 inch intervals, place into a greased tube pan.  Cover with a damp cloth and let prove for about 30 mins.
  9. Apply egg glaze and sprinkle on some black sesame seeds.
  10. Bake in preheated oven @ 180 deg C for about 15 to 20 mins. till golden brown.
  11. Let cool on wire rack before serving.



I'm submitting this post to  'Yeastspotting'.

19 comments:

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  1. Oh my this looks gorgeous! You are so clever...I am tempted to take a big bite!

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  2. that looks great!! i just bought myself the same pan as you!

    might give this a go one day

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  3. Oooo now I know how this shape is being achieved ;) Thanks for sharing the pictorial guide! Very helpful indeed! Looks absolutely delicious :)

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  4. Hmm..mm... you really know how to feed me. This is so mouthwatering! Hope you're having a great week ahead.
    Kristy

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  5. such soft and fluffy bbq pork roll!

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  6. It has both the pretty looks and taste!!! :)

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  7. Lyndsey
    Thank you. I've still got lots to learn re baking.

    Ann
    Oh yes,that's a chiffon cake pan.

    Min
    You are most welcome. Glad you find the pictures helpful.

    Kristy
    So do you, with all your salivating posts. You have a great day too!

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  8. Cheah, thanks for the picture tutorial...I think I would love it..homemade ones with homemade bbq pork...yummy !

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  9. Jess
    Thanks for compliment!

    Hanushi
    Thanks to you too!

    Elin
    Ha, ha, everything is homemade, bet your wild boar will appreciate it!

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  10. very cute flowery shape! lovely texture too :)

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  11. This is like one giant char siew pau. Very creative of you. I too made some char siew yesterday and still thinking what to do with the leftover. mmm maybe make some bread.

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  12. cheah, i love the way you shape your buns!looking at the pictures, it gives me an idea how you did that, thanks!

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  13. Jen
    Thank you!

    ICook4Fun
    Yes, a giant char siew bun. You can have noodles with your leftover char siew or dice up for fried rice.... or try with bread!

    Lena
    You are most welcome!

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  14. Cheah, this is huge! I want some please for my breakfast:))

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  15. This really looks gorgeous. You are a clever gal :-). I hope you have a great day. Blessings...Mary

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  16. Love the shape! Make it even more appetizing.

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  17. Anncoo
    Ya, make a big one, easy job!

    Mary
    Thanks for kind compliment. You have a great weekend too!

    Penny
    Ya, was just experimenting how to shape it up. Thanks!

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  18. I agree - there's nothing better than bread fresh from the oven! Your BBQ pork roll looks really lovely - esp those black sesame seeds you sprinkled on top!

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  19. Janine
    Thank you and thanks for dropping by! Will take a peep at your blog soon!

    ReplyDelete

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