Scallion and Meat Loaf Bread Rolls recipe

Scallion and Meat Loaf Bread Rolls

Nanny-level teaching, I just want you to learn and realize the freedom of meat floss rolls, which are delicious and absolutely amazing!

Scallion and Meat Loaf Bread Rolls

Scallion and Meat Loaf Bread Rolls

Servings 2


  • 460 g High-gluten flour
  • 56 g fine sugar
  • 7 g Salt
  • 62 g whole egg liquid
  • 180 g water
  • 15 g fresh yeast
  • 5 g dry yeast
  • 28 g milk powder
  • 92 g Hot seed dough
  • 46 g unsalted butter
  • chopped chives
  • Seaweed and meat floss crisp
  • White sesame
  • mayonnaise
  • wind stove 180 degrees 11 minutes
  • open hearth 190 degrees 12 minutes


  • Put all the ingredients except butter into the kneading bucket. In summer, the temperature is high, so be sure to use ice water. The third level will form a dough in about 3 minutes.
  • Knead until the ice cubes are no longer visible, change to speed 6 for 7 minutes, and knead at high speed.
  • Before adding butter, the temperature should not exceed 25 degrees. When the cooker should be fast, go fast. If it exceeds 25 degrees, wrap the dough in plastic wrap and put it in the refrigerator for 5 minutes.
  • After measuring the temperature, we wrap the butter into the dough. Kneading will be faster. Knead in third gear for 3 to 4 minutes until the butter is no longer visible.
  • Use level 6 for another 2 to 3 minutes to knead until it is fully expanded. The temperature of the dough should not exceed 28 degrees. The film is not easy to tear and the dough is very malleable.
  • Roll the kneaded dough into a round shape and let it ferment at room temperature for about an hour. My room temperature is about 25 degrees.
  • Today is for two plates. If you make one plate, halve all the ingredients. Once the dough has risen, pat off the big air bubbles and divide it into two. Preform it into a square shape. Roll it out for ease and let it rest for 10 minutes.
  • Sprinkle the rested dough with flour on the top and bottom so that it can be rolled out more evenly. Roll it out into the size of a 28✖️28 baking pan.
  • Put it into the baking pan and press it around to fill the pan.
  • Prepare both plates, use a scraper to make holes evenly, ferment at room temperature for half an hour, brush with egg wash
  • Sprinkle chives and pork floss, cover with mayonnaise, sprinkle some white sesame seeds, and bake in the oven
  • Immediately after taking it out of the oven, unmold it, cover it with oil paper to keep it warm, and roll it up when it’s warm.
  • Invert the baking pan with baking paper, spread mayonnaise, and sprinkle with meat floss
  • Use a damp cloth under the baking sheet to prevent slipping. Lift the baking paper and roll it up while lifting the baking paper. Use the force of the front edge of the baking sheet to roll them up. Roll both of them and let them sit for an hour before cutting.
  • Cut off both ends, divide into three parts, spread with mayonnaise, stick the meat floss, and the soft and meaty meat floss rolls are ready.
  • Blanching is very simple, just add high-gluten flour, sugar and boiling water, mix well, and put it in the refrigerator for later use.
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