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Wool Roll Bread ~ 毛线球面包

 

Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it!










Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments)



Ingredients
  • 300 gm high protein flour or bread flour
  • 30 gm sugar
  • 1 tsp seasalt
  • 1 egg  (55 gm or 65 gm)
  • 70 or 80 ml milk
  • 25 gm melted butter
  • Egg wash (1 whole egg + 1.1/2 tsp water to dilute)
  • Meat floss or whatever you wish to use as filling
  • 80 ml warm milk )    Yeast 
  • 1 tsp dry yeast      )  mixture
Method
  1. Prepare an 8 inch springform round pan by lining the base with parchment paper and lightly greasing the sides of the pan.
  2. Prepare the  yeast mixture by mixing 80 ml warm milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment.
  3. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk with 25 gm of melted butter.  I used a 65 gm egg, hence, I mixed 70 ml milk with 25 gm of melted butter).  Mix well.
  4. In a mixing bowl of a stand mixer, add high protein flour, salt, sugar, egg, milk and melted butter mixture and yeast mixture.  Using a dough hook, knead for 4 mins.  Check the dough, it will still be a bit wet.  Knead for another 4 mins.  Check for windowpane test.  If dough is still not so stretchable, knead a furthr 4 mins.  Check again for windowpane test.  This time the dough can stretch thinly without tearing.  Then the dough is ready for proofing.  Lightly form the dough into a ball.  (In total I spent 12 mins. to knead the dough till the windowpane test is achieved).
  5. Cover the dough with cling wrap or a damp tea towel and let it proof till doubled in size.  It takes about 1 hour.
  6. Use your finger to make an indentation and if it doesn't spring back, then the dough has proofed enough.
  7. Lightly pat the ball of dough on the pastry mat and divide into 6 portions.  Roll up and lightly knead the dough, moving it round a few times to form a ball of dough.  Repeat for the rest of the dough.  Cover with cling wrap and let rest for 15 mins.
  8. Take a ball of dough, roll it out into a thin oblong.  Flip over and cut the dough into strips halfway, then add meat floss on the uncut part of dough.  Fold up the sides and start to roll up the dough.  Repeat with the rest of the dough.
  9. Place the 6 rolls of dough onto the prepared pan, cover with cling wrap or a damp tea towel and let it proof till doubled in size, about an hour.
  10. Apply egg wash on the rolls of dough.  Bake in a preheated oven at 180 deg. C for about 20 to 25 mins. till golden brown.
  11. Remove the bread from the oven, unmould and let it cool completely on a wire rack.
  12. Serve the bread by pulling or tearing it, do not use a knife to cut it.
Notes :
  1. Instead of milk and melted butter mixture, use 100 ml whipping cream.
  2. Make sure the cut strips are completely cut through, otherwise they'll stick together on proofing and you won't be able to see the 'rolls'.
  3. The windowpane test is to determine whether the dough has been kneaded enough and has developed strong gluten.  Take a small piece of dough, flatten it and stretch it between two fingers.  If the dough has been properly kneaded, it should stretch into a thin see through membrane without tearing.




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