Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷

【Dinner Rolls with scallion and pork floss filling】
by MaomaoMom

After I made soft dinner rolls , maomao has asked me to make some dinner rolls with whole wheat flour. I modified the recipe and made these rolls filled chopped scallion and pork floss, very delicious.

葱香肉松面包卷final1 Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷
Meal type: Bread
Prepare time: 20 minutes
Cook time: 16 minutes
Stand time: 3-4 hours
Level: Low
Serves: 12 servings

Ingredients:
Dough
1) 1 large egg white, 1 cup minus 2 tbsp water (210g), 1 tbsp sugar (42g), 1 tbsp milk powder;
2) 1 and 1/4 cups unsifted all purpose flour (200g), 1 cup whole wheat flour (160g), 1.5 tbsp wheat gluten(14g), 1/3 tsp salt;
3) 1.5 tsp fast rising yeast;
4) 2.5 tbsp butter soften (37.5g), 1.5 tbsp corn oil (15g);
Filling:
5) 1 tsp corn oil, ½ tsp salt;
6) 4 tbsp pork floss, 1 tbsp roasted sesame seeds, 3 tbsp freshly finely chopped green onion;
Other
7) egg wash: 1 egg yolk mix with 2 tsp water;

Directions

Dough:
1: Place all ingredients of Ingredient 1) in bread machine, then add all ingredients in Ingredient 2) and 3) (Picture 1). Select “Dough” and start program. When the stirring begins, open the lid and quickly Ingredient 4) butter and corn oil (Picture 2). Close the lid and let the program continue until finish. The entire process takes about 2 hours.
2: When the dough doubles in volume (Picture 3), knead a few times on a floured surface, then roll into a 33-cm circle, scatter ½ tsp salt and drizzle 1 tsp oil. Fold the flatter dough a few times to coat evenly (Picture 4). Scatter chopped green onion and pork floss on top. Cut into 4 equal portions (Picture 5). Cut each portion into 3 triangles. Gently roll each triangle towards the pointed end (Pictures 6).

葱香肉松面包卷1 Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷

3: Arrange rolls on parchment paper lined baking sheet (Picture 7). Cover with plastic wrap and leave in a warm place for 1 hour until the volume doubles.
4: Preheat oven at 350F/175C. Brush rolls with egg wash (Picture 8), and bake about 16 minutes until surface turns golden.
5: Remove from oven and let cool for a few minutes before serving.

葱香肉松面包卷final2 Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷
Tips:
1:Store the leftover dinner rolls in an air-tight container in fridge for up to 5 days. Reheat in microwave oven for about 15 seconds before serving.

pf button big Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷

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19 Responses to Dinner Rolls with scallion and pork floss filling 葱香肉松面包卷

  1. 水蜜桃 says:

    这个面包圆饼下有一个测量的图。请问你在哪里买的?

  2. 水蜜桃 says:

    Could you please send me the link? Thanks.

  3. 水蜜桃 says:

    谢谢你的回复。我在网上找到了。你的那个可以耐高温吗?

  4. Tina says:

    我在别的贴里问过这个问题,可怎么也找不到了,只好再问一次,不好意思。
    这里的“milk power” 是formula吗?不是的话,在哪能买到?
    还有,毛毛妈有用面包机做肉松的方子吗?谢谢!

  5. cheryl chen says:

    毛毛妈,谢谢这个含全麦的方子。
    牛油和黄油有什么区别啊?

  6. Jen Wang says:

    毛毛妈, 我是新手。 按照你的做法, 我烤出了第一炉面包。 可是,面包的底部接触烤盘的部分,怎么是很硬的一层,象饼一样。 自己找不出问题所在。 你能帮我想想吗? 谢谢

  7. 郭卯卯 says:

    非常喜欢您的西点,有一款在玻璃器皿里烤制的苹果派配方非常好吃。但我再想参照您的配方制作却找不到了。您是否可以在提供给我?我将不胜感谢。

  8. Lily says:

    用了高精粉,还要加面筋粉吗?谢谢。

  9. 蔚海蓝天 says:

    面筋粉就是高筋面粉么?

  10. Sabrina says:

    毛毛妈,你好,由于家里没有全麦面粉,所以我按照你方子里的份量,360克全部用美国超市买的bread flour代替了,结果从面包机拿出来时面团就软塌塌黏糊糊的,后来一小时醒发后,变得更加软塌了,卷起来的形状都看不见了……是不是面粉的问题啊?最后做出来的成品不太松软,表皮特别硬,是蛋液刷多了呢,还是烤的时间太长?

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