Skip to main content
logo
Food Advertising by

Meat Floss Roll



Bread again!   I tried making this roll with meat floss, savoury for a change and it was yummy.




Dough from the breadmaker after proving and shaping into a ball.  Rest for 10 mins. 
Roll out the dough, apply some butter/margarine on the surface before spreading in the meat floss.  Then roll up tightly just like a swiss roll.


Tuck in the two ends of the roll and place it in a loaf pan, cover with a damp cloth and let it prove for about 30 to 40 mins.
Roll after proving, apply egg glaze followed by sprinkling of almond flakes.












Had this for lunch with a cup of hot coffee.  A very light and refreshing meal indeed!

Ingredients for Dough
  • 1/2 an egg (25ml) + water to make up 125 ml
  • 1.1/2 Tbsp butter/margarine
  • 1/2 tsp salt
  • 210 gm high protein flour
  • 1 Tbsp skim milk powder
  • 1.1/2  Tbsp sugar
  • 1  tsp yeast
Ingredients
  • Some meat floss  - pork/chicken
  • Sesame seeds/pumpkin seeds and flaked almonds.
  • Extra butter
  • Egg glaze  -  1 egg yolk + 1 Tbsp water + a pinch of salt
Method
  1. Put all the ingredients into the pan of the breadmaker according to the sequence of your machine.
  2. Press 'dough cycle' and let the machine take over from there.  This process will take 1.1/2  hrs.
  3. At the end  of the cycle, take out the dough, punch out the gas.
  4. Shape into a ball, rest for about 10 mins.
  5. Roll out into an oblong, spread some butter onto the centre of the dough.  Add in the meat floss and press a bit to let it stick onto the butter.
  6. Roll up like a swiss roll.  Tuck  in the ends of the roll and put the roll into a loaf pan.
  7. Cover with a damp cloth and let it prove for another 30 mins in a warm place.
  8. Apply egg glaze and sprinkle on the sesame seeds.
  9. Bake in preheated oven @ 180 deg C for about 25 to 30 mins or till loaf is golden brown.
  10. Remove from pan immediately and let it cool completely before slicing up the roll to serve.

Comments

  1. That is a beautiful loaf of bread! I wouldn't mind eating that for lunch too!

    ReplyDelete
  2. beautiful done!! my favorite bread,meat floss!!

    ReplyDelete
  3. That's tasty loaf of bread! Great job!

    ReplyDelete
  4. well done, i still have some meat floss, so I can bake this bread.

    ReplyDelete
  5. Oooo... I'm sure your dearest hubby will love this! yumm...yumm... I love it too! Hope you're having a wonderful day!
    Cheers, Kristy

    ReplyDelete
  6. Looks so pretty rolled up like this!

    ReplyDelete
  7. Thanks, Jeannie. I had that for dinner and kept some for breakfast!

    Beachlover's Kitchen
    Thanks for compliment!

    Thanks, Biren!

    Sonia, do try it!

    Kristy, he's got to, no choice!

    pigpipgscorner
    Yes, looks cute!

    ReplyDelete
  8. I see! I have fish floss. I can do the same.

    ReplyDelete
  9. WOW! Really like to eat this roll straight from oven. Next please remember to call me ;DD

    ReplyDelete
  10. penny, think it'll work with fish floss too!

    I will, I will, Anncoo!

    ReplyDelete
  11. Cheah...this is a yummy floss bread roll. Well done ! :)

    ReplyDelete
  12. I will try to make some meat floss this weekend then I will attempt this :)

    ReplyDelete
  13. Thanks, Shirley.

    3 hungry tummies
    Home made meat floss will definitely taste much better!

    ReplyDelete
  14. Hi, nice of you to have stopped by & thank you! My sister was just telling me about her wanting to make meat floss bread/bun. Your bread looks so fluffy.

    p/s you do have quite a lot of herbs planted in your pots. yes, they do come in so handy. don't need to run to the store to get them. just pluck from the garden!

    ReplyDelete
  15. petite nyonya
    I've posted another recipe on meat floss buns. Maybe your sis will find it helpful.
    http://cheah2009.blogspot.com/2010/03/meat-floss-buns.html
    Eversince I started blogging, I've sort of neglected them a bit, must make up for it!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…