 Submitted by AprilSky on September 4, 2008 - 11:25pm
Oriental bread as I refereed to is based upon the texture of dough. Most of the oriental breads we make here use sweet dough for more delicate and tender texture. Formula of sweet dought that we are using can be different one way or the other from those you are familiar with.
Spring onion cheese roll is one of the most popular breads from my oven. I made it last night for my boys breakfast this morning. Actually, it's been a party attraction that can be prepared very easily and can drow a lot of appreciation especially from kids.
Ingredients prepared for the bread. I also add some chopped bacon for better flavor. In our community we always say that Chinese bun is steamed bread and bread is baked Chinese bun. The idea of the spring onion cheese roll came from one of our tranditonal steam buns. I just add up bacon and cheese and sent it to my oven and make it oriental bread as what I call it.
Waiting for final proofing after shaping and dividing.
Final proofing done~~~I always love how the bread appears after proofing. It looks gorgeous.
Taking baking as cooking is the game I love playing.
A friend from Austria told me that this could not be called "bread". He said it's more like "dessert", but he liked the desert very much. You can try to decide if you are gonna like it as well. ^------^
Formula:
- Bread flour 450 g
- Instant yeast 5 g
- Sugar 30 g
- Salt 1/2 tea spoon
- Whole egg one
- Water 215 g
- Butter 30 g
Comment: I choose not to show the method here since it's simple enough to follow just by checking on the ingredients. Although my English is not not good enough to express what I have to say in 100%, I'm sure in the baking republic all the ingredients speak the same language.
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These rolls looks wonderful
I have saved this recipe and am looking forward to trying it.
Thanks!
Trish
Hi, Trish, I hope you enjoy
Hi, Trish,
I hope you enjoy the bread.
April
Beautiful
AprilSky, your bread/dessert :o) looks wonderful. You have a lucky family. What kind of cheese are you using? weavershouse
Hi, weavershouse I'm a part
Hi, weavershouse
I'm a part time housewife. I guess my family can't complain too much whenever I have something to offer to them ^--^. I've been hoping to be a full time housewife. I love staying in my kitchen.
April
Very Nice
These look so very nice. I love anything with green onions. Does the bacon require any pre-cooking? Great pictures. Thank You. Sylvia
Delicious combination
Sylvia,
It looks like she cooks the bacon some before using it. I don't think it would cook enough to render the fat if you used it raw. I'm going to try this in the next few days and do a method write up.
Eric
Hi, Sylvia and Eric, Eric is
Hi, Sylvia and Eric,
Eric is right about the bacon. I put the bacon in the microwave for two minutes to extract the fat. I think it will provide different taste if the bacon is saute with onion before used. I'm gonna try it next time.
April
Lookin' Good
With bacon, cheese and green onion as ingredients, how can anyone NOT want to devour these? :)
They look terrific!
SteveB
www.breadcetera.com
Thanks to you, SteveB.
Thanks to you, SteveB.
Spring onion is the leading lady for Chinese cooking. Even it rarely used as the main part of a dish, cooking just doesn't count without it. I guess you like Chinese food as well.
April
Wow- spring onion cheese roll
Thanks for posting this April. For those of us who only speak 1 language, I can honestly say we appreciate your doing your best in English, and it's very good as it is.
The picture of your rolls after final proofing is outstanding and I'm going to have to try this recipe out. Thanks again.
-Mark
http://thebackhomebakery.com
Hi, Mark, Now I can call
Hi, Mark,
Now I can call this bread a successful entry in my blog after having your compliment. I'm looking forward to your next video.
April
They look delicious!!!
Thank you so much for sharing your recipe. I have saved this too, and will be making it soon.
Your translation was very good and easy to understand.. Betty
Hi, Betty, With your
Hi, Betty,
With your complimnent I feel more confident of writing in here ^^. Thanks!
April
Spring onion cheese roll
Beautiful AprilSky..just beautifu...please show us more of your recipes!!
Thanks! RFMonaco. I'll try
Thanks! RFMonaco. I'll try to post more later.
April
Oh! I think my family would
Oh! I think my family would LOVE those buns. They look absolutely scrumptious.
Recipe noted, thanks.
Jane
Hi, Jane, Sorry for getting
Hi, Jane,
Sorry for getting back to you late. I've been quite busy. I made some of these again last weekend for a friend and his family. The kids swept the plate just before dinner. You can try other ingredients. I'm going to try cheese and cranberry later.I really hope you guys enjoy the bread.
April
Spring Onion Rolls!
April,
I made these a couple weeks ago and they were wonderful! Thank you for posting this recipe. I prepared the dish at home and took it to a family breakfast and baked it there. You are now famous in Wisconsin.
Here is the method I used for anyone who is curious. I added some plum tomatoes to the filling cleaned and chopped fine. This is April's recipe as I interpretted it.
Eric
Spring onion rolls
Formula:
·
Bread flour 450 g
·
Instant yeast 5 g
·
Sugar 30 g
·
Salt 1/2 tea spoon
·
Whole egg one
·
Water 215 g
·
Butter 30 g
Method: Lightly fry or warm chopped bacon or ham, drain and set aside to cool.
Mix dough knead till moderate development and ferment till double. Roll or stretch to thin layer 10x14 or so. I had to let the dough rest so it would stretch.
Fill Ingredients: Green Onions (scallions), bacon chopped or thick ham, cheddar cheese , tomatoes deseeded and cleaned and chopped.
Note: I used 1 Tabelspoon of Maggi sauce (like soy) mixed with fill ingredients.
Spread ingredients (bacon, onions tomatoes ½ cheese) evenly on dough and jellyroll up.
Cut with serrated knife into2 inch rolls and stack in glass baking pan. Brush with egg wash.Top with remaining cheddar cheese and fresh ground pepper.
Allow to proof till puffy at 75-80 F.
Bake at 375 for 30 minutes or done. Cool for cheese eating safety if you can stand to wait.
Oh My Garsh!
That looks to be about the best thing I have seen in almost forever. Wow! I am going to go and make it...maybe in about an hour. Thanks so much for posting it. It makes me think of swirled nuns so very differently. Which had never occurred to me.
Can someone please convert recipe into US volume. I need scale.
I am attempting the recipe, but I don't have a scale. I used an online conversion program, but it looks way off. I plan on buying a scale, but haven't found one locally. Thank you.
Sadly, accurate conversion
Sadly, accurate conversion isn't possible, because the way people use cups (and the flour they use) varies.
That's why recipes should be by weight, and people should use scales!
If you check the equipment section here, http://www.thefreshloaf.com/forums/gear/baking-equipment you'll find some mail-order recomendations for economical and effective scales.
Looks wonderful
I want some of those too :)