Beef Scallion Rolls
Prepared bread filled with dried minced beef and topped with scallion filling.
Ingredients
Bread flour
500 g
Fine sugar
90 g
Salt
6 g
Dry yeast
10 g
Butter
30 g
Egg
50 g
Water
250 ml
Scallion, chopped (scallion filling)
70 g
Egg (scallion filling)
50 g
Salad oil (scallion filling)
20 g
Salt (scallion filling)
a pinch
Black pepper (scallion filling)
a pinch
Dried beef, minced
to taste
Egg wash
to taste
Instructions
1
Making the dough
Refer to the 'Basic Dough Method' on pages 14 and 15. Divide the dough into 25 g portions and roll each back and forth into a cone shape.
2
Filling
Wrap with the minced dried beef, then roll the dough from top to bottom.
3
Before proofing
Reference photo before proofing. The dough is about 5.5 cm long and 3 cm wide.
4
After proofing
Comparison photo after proofing. The dough is about 7 cm long and 4 cm wide.
5
Shaping
Cut a small hole in the center of the proofed dough.
6
Baking
Brush with egg wash, then top with the scallion filling, and the rolls are ready to go into the oven.
