Skip to main content
logo
Food Advertising by

Meat Floss Rolls ~ Take 2


This is another version of  Meat floss Rolls that I made recently, slightly different from the previous meat floss roll that I've posted which was a loaf.  This time I used chicken meat floss and these rolls can be easily torn apart when you want to 'attack' them!













It does look a  bit messy with the floss spilling out, but that's not an issue, just gather them up and shove into the mouth .......... yummy!

Ingredients
  • 350 gm high protein flour - sifted
  • 1.1/2  tsp dried yeast
  • 15 gm skimmed milk powder
  • 1/4  tsp salt
  • 60 gm caster sugar
  • 25 gm butter/margarine
  • 1 egg (50ml) lightly beaten
  • 150 ml lukewarm water
  • Meat floss
  • Egg glaze  -  1 egg yolk + a little egg white +  a pinch of salt
  • Black and white sesame seeds/chopped nuts -  personal preference
  • a little extra butter/margarine
Method
  1. Sift the flour, mix in the sugar, salt, yeast and skimmed milk powder.  Mix well with the dough hook.
  2. Add in the lukewarm water, then the lightly beaten egg.
  3. Mix well, then add in the butter.
  4. Beat on slow till a soft dough is formed and leaves the sides of the  mixing bowl, about 10 to 15 mins.
  5. Remove dough hook and cover the mixing bowl with a damp cloth, let prove in a warm place for an hour 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 lightly floured surface, give it a gentle knock to expel some air.
  7. Roll out dough into a rectangle about 1/4 inch thick, spread some butter and add in the meat floss.
  8. Roll up tightly, swiss roll style.  Cut into 1 inch width.  Arrange the cut rolls in a greased chiffon cake pan.
  9. Cover the pan with a damp cloth and let prove in a warm place for about 40 mins. or till double in size.
  10. Apply egg glaze, sprinkle on the sesame seeds.
  11. Bake in a preheated oven @ 180 degC for 15-20 mins. or till golden brown.
  12. Remove from oven and let cool in the pan for about 10 mins. Unmould and let cool completely on a wire rack.


I'm submitting this entry to  'Yeastspotting'.  Do check it out  'Here'.

Also submitting this to  Aspiring Bakers #8 - Bread Seduction hosted by  Jasmine of  The Sweetylicious.

Comments

  1. Cheah, The Meat floss Rolls look so good and I really like how you roll it. I think I'm going to try this one, my family will love it :)

    ReplyDelete
  2. 很喜欢你的这款面包,谢谢你分享的食谱。这将是我必试的一道面包。

    ReplyDelete
  3. looks really yummy cheah! i would love to have a slice right now!

    ReplyDelete
  4. Cheah, can't hold my saliva any longer. lol! haha.... Hope you're enjoying your day.
    Kristy

    ReplyDelete
  5. My brother loves meat floss rolls! Thanks for sharing the recipe :)

    ReplyDelete
  6. cheah, i have to tell you that the bread looks truly good! Not only the picture but i know you can bake really well! oh, that chicken floss filling, you must be joking..not a problem at all, we want more, more, more!!

    ReplyDelete
  7. Cheah...the meat floss rolls looks nice..better than those sold at the bakery :)

    ReplyDelete
  8. this look so nice! yes, just put everything inside MY mouth and i help you to eat it :D yummy!

    ReplyDelete
  9. Anncoo
    Think kids will love it.

    cherry potato
    Thanks. You are most welcome.

    j3ss kitch3n
    You are most welcome to join me, if you can!

    Kristy
    Do you need tissue? Ha, ha, you enjoy your day too, friend!

    Jen
    Thank you. Perhaps you can try this out for him to try!

    Lena
    Thanks. You're a good baker and cook too and I love your pics!

    Elin
    Thanks for the encouragement, momsie!

    The Sweetylicious
    Looks don't matter, it's the taste, right?

    ReplyDelete
  10. The meat floss must be a filling-surprise!

    ReplyDelete
  11. Wow! You are very generous with the large amount of floss fillings! And your bread is so beautifully shaped. Everything about this bread is so good that I've to bookmark your recipe.

    ReplyDelete
  12. Hai Dear

    This looks yummy....you have a lovely blog...Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you
    http://yummytummy-aarthi.blogspot.com

    Aarthi

    ReplyDelete
  13. What a great way to use a chiffon cake tin! Beautiful bread. I think I will eat up all the floss before it ends up in the bread...haha

    ReplyDelete
  14. this is delicious! thks for sharing :)

    ReplyDelete
  15. tigerfish
    The meat floss does pair well with bread.

    Zoe
    Thank you so much!

    Aarthi
    So nice of you to drop by. Will certainly pay a courtesy call on your blog shortly.

    MaryMoh
    Thank you. Most people I know enjoy eating meat floss.

    Alice
    And thanks for dropping by my blog too. Will hop over to yours soon.

    ReplyDelete
  16. Hi CheaH,

    Can I know wot size was d chiffon cake pan u used for this bread recipe. Thx

    Samantha

    ReplyDelete
  17. Samantha
    Thanks for dropping by. It's a 23cm chiffon pan.

    ReplyDelete
  18. I love the look of this bread, great idea to use the chiffon pan, will try it when I get some floss:)

    ReplyDelete
  19. I would need a whole lot of them! Looks so soft!

    ReplyDelete
  20. What is meat floss? I only know about dental floss...

    ReplyDelete
  21. Yes, yes, I want to attack these very much :) How I wish you lived close by so I can invite myself over and taste your cooking!

    ReplyDelete
  22. YUm! I love this roll. Always buy it at a local breadshop.

    ReplyDelete
  23. Juanita
    Meat floss is finely shredded meat, can be chicken or pork or others. Cooked till very dry so that it can be easily shredded, hence it's termed - 'floss'.

    ReplyDelete
  24. Jeannie
    Yes, please do!

    Angie
    Thank you!

    Shaz
    It'll be a pleasure!

    Penny
    Yes, I've seen this in the breadshops. Much cheaper to DIY!

    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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…