First weekend back at home 🙂 Was so glad to be back in the familiar kitchen setting, with all my kitchen tools and utensils and eating home-cooked food.
This recipe was from a book that I borrowed from the library very very long ago, when I was still studying in the college. It was a very simple roll filled with meat fillings. The crust is made of butter so I could imagine back then that it will turn out something that is very buttery, creamy and crumbly.
True to my imagination, the actual result was a soft, crumbly pastry crust which was easy to bite into. The filling had a supporting role; as long as it’s decently flavoured, the fate of the entire roll was dependent on how well the pastry is made and kneaded.
As you can see, I have made three different sizes for the roll. One for daddy bear, one for mummy bear and one for baby bear. It’s quite filling actually, so gobbling up just one roll of this would make for a very satisfying meal for me!
- Minced pork: 100g
- Minced chicken: 100g
- Onion: 1/2, finely chopped
- Coriander: 1 stalk, finely chopped
- Fish sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Cornstarch: 2 tsp
- Salt: a pinch + a pinch
- Sugar: 2 tsp + 1 tbsp
- Plain flour: 1.5 cups
- Unsalted butter: 1/2 cup
- Egg yolk: 1
- Cold water: 2 tbsp
- Glaze: 1 egg yolk lightly beaten with 1 tsp fish sauce
- Preheat oven at 190 degrees Celsius.
- Combine pork, chicken, onion, coriander, fish sauce, shaoxing wine, cornstarch, a pinch of salt and 2 tsp sugar. Set aside.
- Sift plain flour, 1 tbsp sugar and a pinch of salt into a mixing bowl.
- Cut butter into flour mixture. Knead to form into texture of corase oatmeal.
- Combine egg yolk and cold water by beating both together lightly.
- Add egg mixture into flour mixture and knead to let dough form together.
- Roll out into a 20 x 35cm crust. Cut into thirds.
- Scoop 1/3 of filling onto one edge of one piece of crust. Roll up and place seal side down on a greased baking tray. Repeat for remaining 2 pieces of crust.
- Bake 25min.
- Immediately glaze with egg yolk mixture.
- Leave to cool down for 15min before serving.
After rolling out the crust into its desired thickness, use a knife to slice through between the bottom of the crust and the work surface so that the dough does not stick to it or break up during the rolling process.
3 rolls (about 10 small rounds per roll)