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!
- 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
- 2 long strips of BBQ pork, cut into 4 shorter strips
- 1 egg yolk + 1 tsp egg white + a pinch of salt
- Combine water with yeast, sprinkle in the sugar, stir till dissolved. Let rest for 10 mins. for it to ferment.
- Sift flours, mix in salt, milk powder and sugar. Mix with dough hook for about half a minute.
- Pour the frothy yeast mixture into the dry flour mixture, add in the egg and butter.
- Beat on slow for about 10 to 15 mins. till a pliable dough is formed and the dough leaves the sides of the bowl.
- 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.
- 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.
- Roll out into a round, fold into half and roll out again into an oblong.
- 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.
- Apply egg glaze and sprinkle on some black sesame seeds.
- Bake in preheated oven @ 180 deg C for about 15 to 20 mins. till golden brown.
- Let cool on wire rack before serving.
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