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Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.
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- Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
- Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
- Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
- Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.
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61 comments:
these look oh so yummy!
That looks delicious! It's like meatloaf that's been wrapped up for the holidays!
Oh dear, I think my kids would love these for sure! So flavourful.
I've tasted these one. I love pork floss in breads. I would have to study this recipes first. You're so good Angie.
Interesting, is the Tangzhong (water roux) starter a Chinese term? Thanks.
I don't if I've had anything like this before. It looks delicious! Great color to the bread! Yum!
Wow!That is different and delicious.
that looks crispy and yummy :-)Very tempting..I wont eat pork but will try this with chicken..:)Thanks for sharing...
We prepare something similar in looks to this... it is called puttu...but this looks really nice.
such a talent you have angie!! this bread roll is just perfect for lunch :)
Beautiful photograph! Your roll looks so tempting and delicious.
That is gorgeous! I have no idea what pork floss is, but I would totally eat that.
Thank you all for your kind comments!
@TasteHongKong: Chinese term with English explanation.
This looks so good and yummy, will try with chicken:)
Thank you for sharing the recipe. It looks utterly delicious. Definitely gotta try this.
So creative and looks so yummy!
Nostalgia!!! This used to be one of my favorite bread in Singapore with mayo! Yummmm~
Omg...Such a gorgeous bread rolls, feel like having rite now..
Angie, you are still the "shi fu" when it comes to bread making. No one comes close. Really. These are stunningly!
These look so delicious! I've never heard of them before, but would love to try them. Great photos.
Wow! that looks so delicious! Even better than those in the bakeries!!
@Mythreyi Dilip, Tuty, Anncoo, Sophia, Priya, Sophie, The Little Teochew, kellypea
Thank you, guys! :-))
My mouth is watering, Angie! These look incredibly tasty!! So perfectly golden brown and tempting! I wish I could reach in and grab a slice. Or two.
Your rolls look so prety and appetizing!!
Looks amazing! Love the spring onions and seaweed!
Your rolls look so pretty! These must be fun to make.
How interesting. This looks delicious. Thanks for the post.
The dish looks fantastic, I can honestly say I have never had this. I be interested in try it, it looks delicious.
I saw this bread roll sold at Chinese Bakery owned by hongkies!! love the creavity and the floss meat !!!wish I can bake this yummy bread!!
Very interesting and delicious recipes. I am sure my kid will love it.
I am stunned! These rolls look so beautiful and to say they are unique is an understatement!
I'm crazy about pork floss!!
these look great you are such a talented cook
Angie, thanks for sharing this. I have seen the bakery over here selling this kind of bun and I was thinking ,how I wish I could make this and here you are sharing the recipe. I love the spring onions in the dough. Thanks once again and Angie,YOU ROCK! :)
What a unique creation, I've never had anything like these bread rolls and would love to try. Sounds absolutely delicious!
How beautiful! and what great pictures, I love your recipes!
This looks very interesting! Very nice. I learn something new each time I visit your blog. Thanks.
The bread slices look very nice and yummy, just like those you see in Asian bakeries. Great job, Angie!:)
Angie, you're my idol!
You are a very talented person Angie! I love the idea of these, and you teach me so much on here... Did you know that we have been following each other since I started blogging a year ago? You are a keeper :)
Oh my goodness! These rolls look amazing! I love your site! Delicious!
WOw..Seriously this is mouth watering.
I cant wait to try this
I will try to make this one , pork floss are my kid's favourite , your pork floss and spring onion rolls look so professionally made. I'm a total failure in baking and so I shall keep my fingers cross and see if I'm successful in baking this one , thanks again for sharing !
Angie,
I tried to leave you a comment on your Tang Zhong starter but I just can't leave, it says error, maybe you might wanna check on that.
I have quoted you in my blog for my readers here:
http://bakingquinn.blogspot.com/2009/10/curry-chicken-buns.html
Tell me if you're alright with it if not I will just post the link!
Cheers and thanks,
Quinn
Hello my darling, how is my favourite blogger, I hope life is treating you marvelously. As you know mine was a bit topsy turvy of late, but is slowly returning to normal. I thank you for checking in on me and for the kind comments you always leave behind, you are a dear friend. I am now off to read your delicious recipes that I've missed while I was gone.
Take care
Love & Hugs
Duchess
What an interesting recipe! What is pork floss, exactly?
@Caitlin: Pork floss (Rousong in Chinese) is a dried Chinese meat item that has a light and fluffy texture similar to coarse cotton. Rousong is used as a topping for many foods such as congee, tofu, and savory soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. (Wikipedia)
Dear Angie,
I just made these rolls following your recipe to the dot. My bread roll cracked when I tried to roll them up. Everything else came out good up till that point. Any suggestions, tips or advice you can share with me to avoid cracks in the bread roll will be much appreciated.
BTW, big fan of yours!
Love,
Reeze
@Reese DarraghTry to bake the bread in the middle of the hot oven and cut down baking time to 13 minutes.
@Angie's Recipes I will try that. Thanks for the tips
hi Angie,
Your recipe calls for 10g fresh yeast. Can I replace it with 10g dry active yeast? I'm planning to try this recipe this weekend. Thanks!
@YY 7 grams would be enough, YY.
thank you Angie for your quick response! Can I apply the exact same instruction for the 10g fresh yeast to the 7g dry yeast, or there's a different way to handle the dry yeast?
@YY I actually should have proven the fresh yeast before using, but I never prove the yeast and they all work great for me. And with dried active yeast, you don't have to proof it at all. So, no, you don't have to handle it differently.
Hi may I know what mayonnaise are you using? What brand? Thanks.
@AnonymousI usually use low fat kraft mayo.
This looks seriously fantastic.....!lovely n delicious .it tastes yummy too!
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Thanks for sharing Angie.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!