Monday, November 26, 2012

Chinese BBQ Pork and Scallion Rolls

In my never ending quest for snack and school lunch ideas, I turned to another easy bake item.  Here's a dough I've used before, but halved for a smaller batch in case it got the thumbs downs from the ole family.  The ready-made bbq pork from my favorite Chinese bbq spot made it much less work.  This is similar to the bbq pork bun I've posted about already, but in slightly different form.  I wasn't going to blog on this, but after tasting, it was worthy of adding for future reference.  As a result, no in-process photos...sorry.

For the dough:
1 1/2 Tablespoons sugar
1/2 Cup hot water
1/2 Cup whole milk
3/4 teaspoon dried yeast
2 2/3 Cups bread flour
1 teaspoon kosher salt
1 Tablespoon oil
Combine the sugar, water and milk.  Stir to dissolve the sugar.  Then stir in the yeast and let sit for 10 minutes.
Combine the flour and salt in the bowl of a standing mixer with a hook attachment.
Add the oil and water/milk/yeast mixture and knead the dough on low until a ball forms.  If the dough does not come together, add a little more water.  
Once the dough is formed into a smooth ball, cover with plastic wrap and let rest in a warm spot to rise for 3 hours.

Turn the dough out onto a lightly floured surface and roll out to about 1/8-1/4" thickness.

6 oz bbq pork, finely chopped
2 Scallions, finely chopped
2 Tablespoons butter, melted
1 teaspoon kosher salt
1 egg yolk mixed with 1 tsp water

Combine the pork and the scallion in a bowl.
Brush the rolled out dough with the butter.
Sprinkle the salt evenly over top.
Spread the pork and scallion mixture over top.
Roll the dough up into a round and slice into 1 1/2" thick slices.
Place onto a baking pan lined with parchment paper.
Cover with a clean towel and let rise for another hour.

Heat the oven to 375f.  Brush the top of the rolls with the egg yolk and water mixture.
Bake for 15-18 minutes, until golden brown.
Happy eating.

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