This rolled pork floss bread gives soft slices with a savory sweet balance. The hard part is the proofing, since an under proofed dough bakes up dense and an over proofed one turns sour. The layer of sauce on the inside decides how moist the roll ends up.
The water for activating the yeast stays between 37 and 43 degrees C, as hotter water kills the yeast and cooler water leaves it sluggish. The dough is divided in two and rolled to fit the pan exactly, and the baked sheets rest for 20 minutes before the sauce goes on and the rolling begins.
This batch weighs about 1kg, at roughly 241 calories per 100g.
Method
Put 300ml warm water and 10g yeast in a glass, stir well and leave for 10 to 15 minutes until the yeast foams up.
Mix 440g all purpose flour, 2g salt, 31.5g kOBE Monk Fruit Blend and 30g milk powder with the activated yeast until the dough comes together.
Knead on low speed for 7 to 10 minutes until smooth, add 50g softened unsalted butter, then knead on medium speed for about 10 minutes until the dough no longer sticks to the hands. Shape into a ball, cover tightly and proof for 1 to 2 hours until doubled.
Mix 5 teaspoons sweetened yogurt with 4 teaspoons Lean Mayo to make the spreading sauce.
Dust with flour, knead briefly and rest the dough for 10 minutes. Divide it in two, roll each piece to fit the pan and prick the surface evenly with a fork. Place in a pan lined with parchment and proof a second time for about 1 hour until doubled.
Preheat the oven to 170 degrees C for 10 minutes. Brush a thin layer of beaten egg over the dough, scatter over 3g roasted sesame seeds and 3g spring onion, and bake at 170 degrees C for 15 to 18 minutes.
Once baked, brush the surface with a thin layer of butter and cool for 20 minutes. Spread the sauce on the inside, scatter 40g pork floss evenly over it, roll up tightly and rest for at least 30 minutes to set the shape.
Tips
Water for activating the yeast should sit between 37 and 43 degrees C, as hotter water kills the yeast and cooler water leaves it sluggish.
Prick the dough all over with a fork before the second rise, since skipping it leaves a hollow puff in the middle.
A full 20 minutes of cooling is needed before the sauce goes on, as a warm sheet lets it run straight off.
At least 30 minutes of rest after rolling gives clean slices.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.