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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …