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Floss Roll Bread

After all the cakes and cookies i have baked in the past couple of days, i have decided that something heartier, (and healthier) was in order. These chicken floss rolls are no strangers in Asian bakeries. They make pretty good breakfast items.

Instead of its usual bun shapes, this Asian-type sweet, soft bread was baked in a jelly roll pan. It is then spread with a thin layer of mayonnaise and rolled into a log over a bed of floss ( in this case chicken). If you’ve ever made Buche De Noel, this will be easy peasy for you.

Like my previous bout with yeasted bread, this recipe also requires a water roux to be made before the kneading and all that jazz. I’ve been told that this method extends the moisture keeping qualities of the bread. I guess it does help somewhat.

Between this recipe and the previous, this one however seems rather on the dry and tougher side. Don’t get me wrong, they are not, u know, bad, but they just dont live up to my expectations, which was lifted rather high from that previous recipe.

I was quite disappointed that after all that kneading (i hand kneaded these for about half an hour!!), i was not quite rewarded with what i anticipated. Then again, it might be due to overbaking on my part, or the fact that the dough is rolled thinly, but I am sticking to the old recipe for now.

Of course, an additional spread of mayonnaise and a dunk in the floss on the surface wouldn’t hurt too!

For a more successful version of this, head over to HappyHomeBaking. Thanks for sharing the recipe!
Seaweed Pork Floss Rolls (65degC TangZhong)

Ingredients
(makes 6 rolls)

water roux:

20g bread flour
100ml water

dough:

195g bread flour
90g cake flour
30g caster sugar
12g milk powder
6g salt
6g instant yeast
60g egg, lightly beaten
65ml water
75g water roux (tangzhong)
45g unsalted butter

fillings:

chopped spring onions
sesame seeds
seaweed pork floss
mayonnaise

to make tang zhong:
  • Place 20g bread flour in a saucepan. Add 100ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. (Take a look at the video clip here. ) The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it. Measure 75g for the recipe, there will be a little bit of leftover.
to make dough (by hand):
  • Mix all the dry ingredients in a mixing bowl. Make a well in the centre and add in the egg and tang zhong. Reserve about 20ml of water and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved water if the mixture is too dry.
  • Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the remaining water a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the water. The whole process should take about 10mins.
  • Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 20 to 30 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
  • Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 40mins or an hour, or until double in bulk.
  • Turn dough out onto a lightly floured surface and give a few light kneading to press out the gas. Roll into a round dough. Cover with a damp cloth or cling wrap and let the dough rest for 15mins.
  • Roll out the dough into a rectangular shape to fit a 30cmx40cm baking tray (I used a 10″ by 14″ tray). Place dough in baking tray(lined with parchment paper). Cover and let it proof for around 30~40 minutes.
  • Use a fork to poke holes all over the surface of the dough (this is to ensure the bread will not puff up too much during baking). Brush with egg wash then sprinkle with chopped onions and sesame seeds. Bake at 170~180degC for about 15 minutes (do not over bake).
to assemble:
  • Remove bread from tray and leave to cool. Invert the bread on a parchment paper. Cut a few slits along the longer edge of the bread, make the slits only half-way through the bread do not cut through. The slits will make rolling up the bread easier.
  • Spread a thin layer of mayonnaise on the surface and sprinkle with pork floss. From the longer edge, roll up like a swiss roll. Wrap the bread roll with the parchment paper. Secure and leave it for about 30mins so that the roll can stay in its shape without unrolling. (I tried to tape it down, but the tape couldn’t stick onto the parchment paper, so I had to use stripes of paper to secure the roll.) Trim away the edges and cut the bread into 6 portions. Spread the cut sides with some mayonnaise and coat with pork floss.
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  1. edith
    October 2, 2010 at 10:54 pm

    thanks for dropping by. great blog.

    • crustabakes
      October 4, 2010 at 1:40 am

      Thanks Edith, i am a patron of ur blog too!

  2. Dagmawi manyahlhal
    December 26, 2013 at 8:40 am

    Wow

  1. October 3, 2010 at 7:12 am

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