BBQ Roll
***Photos updated on 8 July 2017***
This another favorite
rolls that my family loves a lot. Rolls filled with sweet and savory barbeque
flavor. The filling can be chicken or pork depending on your preference. My family loves rolls with filling,
especially my son he can finish 3 to 4 rolls on one seating but his most
favorite is the Adobo roll. I personally like this BBQ roll as I love the sweet
and savory taste of the filling.
I like rolls with
fillings as it saves time and hassle in preparing or thinking what spread is
nice or better that goes with the bun. The filling can be prepared in advance and just keep it in the
fridge and thawed it if time to use. You can use either chicken or pork or beef
for the meat but for this recipe I use chicken. The roll is very soft even after few days, however I do advice to
keep the left over rolls in the fridge just to be safe for the filling not to
get spoil and it can last up to a week in the fridge, just pre-heat it in the
microwave oven for 30 to 45 secs or if you have a bread reheat selection.
BBQ Roll Recipe
For
the Dough
500 g bread flour, sifted
20 g powdered milk, sifted
75 g caster sugar
6 g salt
11 g instant yeast or one envelope
1 egg, lightly beaten
270 g water or milk (do not use milk powder if
using milk)
60 g butter, softened
Sesame seed toasted
(optional)
For the BBQ filling:
·
½
kg (500g) chicken breast (or pork) finely diced
·
3
tablespoon oil
·
2
tbsp brown sugar
·
4
cloves garlic, minced
·
½
onion, minced
·
2
tbsp soy sauce
·
2
tbsp hoisin sauce
·
2
tbsp oyster sauce
·
1/8
teaspoon salt
·
1/8
teaspoon white pepper
·
¼
cup water
·
2
tbsp cornstarch dissolved in 4 tbsp water
Egg
wash
1 egg beaten mixed
with 1 tbsp of milk and few drops of oil, sift into small container
For the Filling:
1. Heat oil in a saucepan over medium-high heat.
Saute garlic and onion till fragrant. Add the meat stir fry till color change
(brown for pork and white for chicken).
2. Pour in all the seasonings except cornstarch
slurry. Constantly stir to prevent burning/sticking at the bottom of the pan.
Check the sauce if drying up then adds enough amount of water.
3. Once, the meat is cooked add
the cornstarch slurry and continue to stir until the mixture thickens and can
be mounded.
For
the Dough:
1. Mix sifted flour, castor sugar and
salt in electric mixer with dough hook on low speed for one minute
2. Mix in yeast. Add egg and water or
milk. Mix on low speed for another minute.
3. Mix on medium speed for eight
minutes.
4. Mix in butter. Mix five minutes more
on medium speed until soft, smooth and elastic (but not sticky) dough forms.
5. Remove dough from mixture and shape
into a ball.
6. Divide the dough into 45 g portions or depends on size you want your buns will be.
Roll each portion into a ball. Cover the balls of dough and leave to rest for
10 minute
Shaping
the buns:
7. To shape the buns:
8. Flatten a ball of dough with the
palm of your hand or small rolling pin. Make sure that center is thicker than the side. Place a tablespoon of filling in the center of the dough.
9. Gather the edge and pinch to seal.
(Be sure to seal well or the filling will leak out during baking.)
10. Pat into shape and place on a
greased baking tray.
11. Repeat with remaining portions of
dough.
12. Place each bun about 5.5 cm apart on
the baking trays.
13. Prove for 45 min to 1hr or till the bun almost double in size, in a warm place.
Baking the bread:
14. Egg washed the buns and put sesame
seed on top.
15. Bake in preheated oven at 180 deg C
for 20 to 25 min or until buns are lightly brown.