The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
I am very new to bread baking so this challenge is very important since it will be my first time ever to bake a savoury filled bread. I certainly am no stranger to these type of bread. One of my fondest food memory was having pork adobo roll at a kiosk in my former university. I would eagerly buy one especially if there was a freshly delivered batch. It was a wonderful snack wolfed down with ice cold Coke. Yum!
For the filled bun I make here - I will call them rolls since the word siopao in my native Filipino ears always mean buns that are steamed not baked. I decided on doing an asado filling first. An email to my sister for her asado recipe was duly dispatched because I really don't want to mess this up with an untried recipe. I just tweaked it a little bit and it was the kind of asado I always wanted to make myself.
As for the bread itself, I used Betty Crocker's all-time favourite dinner roll recipe. I will say it again, I am a newbie baker, so forgive me if it came out a little denser than normal. I think I put in too much flour. It did rise quite a bit but I was hoping it would be fluffier. Oh well, maybe I'll give it another go in the coming weeks.
Pork Asado Roll
1 recipe of Pork Asado (see below)
1 recipe of Dinner Rolls (see below)
- Cool down the pork asado completely.
- After the first rising of the dough, punch down dough and knead a few times to make it smooth again.
- Divide into about 10 pieces. For each piece, knead briefly and roll into a circle of about 6 inches diameter.
- Put about 3 Tablespoon of the pork asado filling (with some sauce) in the middle of the rolled dough.
- Gather the edges of the dough and seal to make a round bun.
- Put in a greased baking sheet sealed side down.
- After filling all buns, cover sheet with kitchen towel or greased cling film and let rise until double in a warm place (about 1 hour).
- Brush top with melted butter.
- Bake in a preheated oven of 190°C/fan 170°C/375°F for 15 minutes or until golden brown.
500 g pork - cut into 3/4-inch pieces
1 Tbsp cooking oil
1 Tbsp minced garlic
3-4 shallots - chopped
1 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp hoisin sauce
1 Tbsp brown sugar
1 Tbsp granulated sugar
1/2 cup hot water
1 tsp cornflour (cornstarch) dissolved in 1 Tbsp water
- Saute the garlic and shallots in a saucepan with cooking oil. Cook on low heat for about 5 minutes.
- Turn up heat to high and add in the pork. Saute until it brown all around.
- Add the rice wine and let sizzle until it has evaporated.
- Add in all the ingredients except the cornflour mixture.
- Bring to boil and then turn heat to low and simmer until meat is tender (about 1 hour).
- Add the cornflour mixture and bring to boil. Turn off heat and serve.
1/4 cup butter - room temperature or melted
1/4 cup sugar
1 package fast-acting or regular dry yeast (2 1/4 tsp)
3 1/2 bread flour
1 large egg - slightly beaten
1/2 cup milk
1/2 cup water
extra melted butter for brushing and greasing
- Mix the water and milk in a saucepan and heat gently until warm (about 50°C/120°F).
- Combine butter, sugar, 2 cups of the bread flour, and yeast in a big bowl.
- Add the warm milk mixture and egg into the bowl.
- Beat with electrix mixer (or wooden spatula) for about 1 minute until flour mixture is moistened.
- With a wooden spatula, add in enough of the flour 1/2 cup at a time until the dough is soft, leaves the side of the bowl and is easy to handle.
- Remove the dough from the bowl and place on a floured flat surface. Knead for about 5 minutes, sprinkling more flour on the surface to keep the dough from sticking, until the dough is smooth and springy.
- Put dough in a greased bowl, turn so that all sides are greased. Cover with greased plastic. Let rise in a warm place for about 1 hour or until doubled in size.
- Punch down dough and turn out on a lightly floured surface. Divide into 15 pieces. Shape each piece into a ball.
- Grease a 13 x 9-inch baking pan. Arrange the shaped dough in it and brush with melted butter. Cover with plastic wrap and let rise for about 1 hour or until doubled in size.
- Bake in a preheated oven at 190°C/fan 170°C/375°F for 15 minutes or until golden brown.
- Remove from pan onto a cooling rack. Brush top with more melted butter.