Here is the portuguese bread rolls which was used for the Macau Pork Chop Buns :D It tasted rather chewy and soft on the day itself. The following day it felt rather dense in texture. But is fine... after toasting the crust is crispy with soft crumbs, perfect as sandwich for the Macau pork chop :D
Recipe source : My Discovery of Bread
- 330gm bread flour
- 1/4 tsp salt
- 1 tsp instant yeast
- 2 tsp sugar
- 30gm corn oil
- 10gm shortening
- 200-250gm warm water
- Combine bread flour, salt, yeast, sugar, oil and shortening in a mixing bowl. Add in 200gm water and knead to a rough dough. Add more water if the dough is too dry. Knead for 10 mins until the dough is smooth and elastic. Cover and proof in a warm place for 1 hour until double in bulk.
- Remove dough from mixing bowl and knead lightly on a floured counter. Divide into 85gm, rest for 15 mins.
- Shape the rolls. Roll out each dough slightly and make two folds towards the centre. Twist the ends with your fingers to make a small twisted point. Place the dough seam sides down, cover the dough and proof for another 45 mins.
- Turn over the dough and place on a lined baking sheet, brush with milk.
- Bake in preheated oven at 200 deg cel for 15-20 mins until golden brown.
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