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Roast Pork Roll


Made this savoury 'Roast Pork Roll' for dinner recently.  I can also call it a meat loaf as basically this is a loaf or roll of bread  with meat.  The only difference is that the filling is of Chinese style roast pork aka 'siew yoke'.













'Meat loaf' with an oriental touch.  Pair it with some piping hot tea, ideal for a light dinner.

Ingredients
  • 350 gm high protein 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 yeast
  • 150 ml lukewarm water
  • 1 tsp sugar
  • Sesame seeds  (optional)
  • 1 egg yolk + 1 tsp water + a pinch of salt to glaze
Filling
  • 150 gm roast pork, diced
  • 1 onion, sliced
  • Oil for frying
  • Some light soya sauce and sugar to taste
Lightly pan fry the above and let cool before using.

Method
  1. Combine lukewarm water with yeast, sprinkle in the sugar, stir till dissolved.  Let rest for 10 mins for it to ferment.
  2. Sift flour with salt, mix in milk powder and sugar.  Mix with the dough hook for about 10 to 20 seconds.
  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 for about 1 hour in a warm place till double in bulk.
  6. Dough is ready for shaping when an indentation is left after pressing with a finger.  Place dough on a lightly floured surface, give it a gentle knock to expel some air.
  7. Roll out into an oblong and put the meat filling on the upper end of the dough, roll up, make some slits on the dough and continue to roll up the dough.  Place the roll onto a paper lined baking tray.   (Refer to the pictures above).
  8. Cover with a damp cloth and let prove for about 30 mins.
  9. Apply egg glaze, sprinkle on some sesame seeds.
  10. Bake in a preheated oven @ 180 deg C for about 15 to 20 mins. or till golden brown.
  11. Let cool on wire rack.



I'm submitting this post to  Yeastspotting.    Do check it out 'here'.

Comments

  1. Great recipe, Cheah.

    I'm currently in this craze of bread baking. This recipe is fantastic and the bread looks so delicious.

    ReplyDelete
  2. Looks so fluffy! But too little siew york my boys would say lol! They are great meat eaters! Great idea to add siew york into bread:)

    ReplyDelete
  3. hi cheah, this is another great way to enjoy eating roast pork..good idea!

    ReplyDelete
  4. This looks so delicious and we have store selling with curry chicken in it.

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  5. What a creative way to cut and fold the dough to give the lovely pattern! The texture looks so soft and airy. I have more to learn. Cheah, you are becoming a professional baker! :D I can be your sou chef :P

    ReplyDelete
  6. Cheah...me too ...like Mary can I be your sou chef...bread craze now , thanks for sharing this..Gardenia will have to close down soon :p

    ReplyDelete
  7. Cheah, your roast pork filling looks so mouthwatering. Are you bringing this to attend the praying at your encestors' grave yard? It's 'qing ming' already. I have already done mine last weekend. No more climbing! haha...
    Good night.
    Kristy
    p/s tired cooking! Now taking my time and have a good rest.

    ReplyDelete
  8. Hi, can your recipe use a bread machine to knead? If so can you pls advise? Thanks.

    lyn

    ReplyDelete
  9. Zoe
    Thanks. Look forward to your posts on bread!

    Jeannie
    Yes, I agree. First time I made this, afraid filling will spill out. Can have extra siew yoke on the side.

    Lena
    Thanks. Remember we used to sandwich bread with roast pork when we were young.

    Anncoo
    Now, I'm figuring what other savoury filling to go with bread!

    MaryMoh
    Thanks. Still got room for improvement and get ideas from fellow bloggers!

    ReplyDelete
  10. Elin
    Momsie, you're also an expert on breadmaking especially using the water roux method which I've yet to master!

    Kristy
    No, we go vegetarian when we perform 'Qing Ming'. To avoid the crowd we normally do that the weekend after the actual date. No 'pantang' as far as we're concerned.


    Lyn
    Yes, you can use the breadmaker to make dough using the dough cycle. Have not tried the above recipe with my breadmaker. I made these Chelsea Buns using the breadmaker to make the dough. Check it out here :-

    http://cheah2009.blogspot.com/2009/10/chelsea-buns_5172.html

    ReplyDelete
  11. aiyo, never eating like this before, look so so yummy..i feel so hungry now,hehehe..

    ReplyDelete
  12. Thanks for the prompt reply and the link.

    lyn

    ReplyDelete
  13. Sonia
    Why not give it a shot?

    Lyn
    You are more than welcome.

    ReplyDelete
  14. light and fluffy roast pork roll.... awesome :)

    ReplyDelete

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