How To Make Chinese Bakery Style Ham and Onion Bread Rolls
published on 20 December, 2018 at 17:08
Ingredients:
Dough:
65g cold milk
1 whisked egg
100g water-roux
20g, 2 tbsp sugar
18g, 2 tbsp milk powder
270g bread flour
5g, 1 tsp dried yeast
25g, soften butter
a pinch of sea salt or 1/4 tsp normal salt
1 whisked egg
100g water-roux
20g, 2 tbsp sugar
18g, 2 tbsp milk powder
270g bread flour
5g, 1 tsp dried yeast
25g, soften butter
a pinch of sea salt or 1/4 tsp normal salt
Topping:
60g spring onion (or scallion)
1 egg, whisked
a pinch of sea salt or 1/2 tsp table salt
1/4 tsp white pepper
10g corn, sunflower or olive oil (choose any)
100g-150g sliced smoked ham
1 egg, whisked
a pinch of sea salt or 1/2 tsp table salt
1/4 tsp white pepper
10g corn, sunflower or olive oil (choose any)
100g-150g sliced smoked ham
Directions:
In a saucepan mix milk and flour, bring to boil. Then add all the ingredients and mix well. Let it rise for about 1 hour. Then make some balls and then form the braids. Let them rise for 30 minutes.
Cover with topping and bake at 356°F (180°) for 20 minutes.
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