Asado roll
A soft baked roll round a soy-braised pork filling reduced until it is almost dry.
Pork, Egg. Not vegetarian — contains oyster sauce, pork.
Ingredients
dough
- 450 g plain flour
- 7 g fast-action yeast
- 70 g caster sugar
- 1 teaspoon salt
- 50 g butter, soft
- 1 egg
- 220 ml warm milk
- 1 egg, beaten, for glazing
filling
- 500 g pork shoulder, in 1 cm dice
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 1 star anise
- 250 ml water
- 1 tablespoon cornflour
- 2 tablespoons oil
Method
- REDUCE THE FILLING UNTIL IT IS ALMOST DRY. This is the one difference from the siopao on this site that actually matters: a steamed bun tolerates a loose filling because the whole thing is wet anyway, but in a baked roll that liquid goes into the crumb and the base comes out grey and raw. The filling should hold together in a spoon with no sauce running off it.
- Filling first. Fry the onion and garlic in the oil, 3 minutes; pork in, 5 minutes; soy, oyster sauce, sugar, star anise and water in; cover and simmer 45 minutes.
- Star anise out. Lid off and boil it down hard, 8 to 10 minutes, then thicken with the cornflour slaked in cold water. Cool completely and chill.
- Dough: yeast, sugar and the warm milk, 10 minutes. Flour, salt, egg and butter in, kneaded 10 minutes to a soft smooth dough.
- Prove covered 1 hour until doubled.
- Divide into 10 and roll each into a disc, thinner at the edge than the middle.
- A heaped tablespoon of cold filling in each. Gather and pinch the seam hard, then roll the ball seam down under a cupped hand to close it.
- SEAM DOWN on a lined tray, well apart. Second prove 45 minutes until puffy.
- Brush with beaten egg and bake at 180C for 18 to 20 minutes, until deep gold.
- Cool 10 minutes before eating -- straight out, the filling is hot enough to burn and the crumb is still setting.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Philippines · All recipes