Corner Café

May 7, 2009

Bacon Rolls 培根麵包

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Makes 8 rolls

[Ingredients]
1/2 portion Japanese-Style Savoury Roll Dough
1 egg, lightly beaten for eggwash

Topping:
4 slices bacon
mayonnaise
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[Preparation]
1. To prepare the Topping: Cut each slice of bacon in half, trim as necessary to fit onto the risen dough piece. Put the mayonnaise (about 3-4 heaped tablespoons) into a small freezer bag and cut a small opening in one corner for piping.
2. Prepare the Japanese-Style Savoury Roll Dough as directed up to step 3.
3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat oval just slightly larger than the trimmed bacon. Place the dough on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.
4. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces.
5. Place a trimmed bacon on top of each risen dough piece. Pipe a squiggle of mayonnaise on top of the bacon and dough.

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6. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.

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Taste: Soft, fluffy and light savoury bacon roll
Consume: Best served warm
Storage: Can be kept for 1 to 2 days in airtight container in the refrigerator, reheat in the oven or microwave before serving
Recipe Reference(s): ‘培根麵包’ recipe from the cookbook ’65°C湯種麵包’ by 陳郁芬

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12 Comments »

  1. Hi SeaDragon, it’s me again, Sue, you advised me on how to make my own
    cooked glutinous rice flour for my ‘Lo Por Ping’. Now every time I do
    grocery in the Asian markets, I see this product every where….Anyway,
    I’ve tried baking the wife biscuits and they turn out well..I’m going
    to try out your savory bacon roll…my favorite…thank you for sharing
    your recipe..Sue

    Comment by Sue — May 7, 2009 @ 3:09 am | Reply

    • Haha, yes, it always happened after you found something new and you see it everywhere after that.

      Comment by SeaDragon — May 10, 2009 @ 6:48 pm | Reply

  2. Seadragon,
    Is the mayo dried by the time it finished baking?
    Will any mayo do?

    Comment by Tuty — May 7, 2009 @ 12:17 pm | Reply

    • The mayo is still very soft after baking, it just becomes a bit gel-like. You can use any mayo.

      Comment by SeaDragon — May 10, 2009 @ 6:50 pm | Reply

  3. SD, your bacon rolls look delish!

    Comment by Edith — May 7, 2009 @ 7:23 pm | Reply

  4. [...] berikutnya untuk dimakan, yaitu roti ala Bacon rolls, yang resepnya saya ambil dari website : http://cornercafe.wordpress.com/2009/05/07/bacon-rolls/ yang langsung juga licin tandas… membuktikan bahwa roti yang saya buat memang benar-benar [...]

    Pingback by Barbecue Chicken Braid dan Bacon Roll « mXpa — June 1, 2010 @ 10:29 pm | Reply

  5. Hi SD!

    I’m thankful I found your website. I love eating bread , I have the passion for baking and unfortunately in the place where I live good bakery with good baking is rare & costly. I tried your loaf recipe (using the water roux technique) & result turned out excellent.
    Thank you for sharing your recipes–it’s been great help! There are thousand of recipes out there but your recipes are awesome..proven excellent results.

    Comment by Mega — June 2, 2010 @ 4:43 pm | Reply

    • Thanks for the kind words :) Glad to hear you have success.

      Comment by SeaDragon — June 3, 2010 @ 6:18 pm | Reply

  6. I’m very excited to see this post. I ate this when I was in Japan in 2004 and no one could quite figure out what I was trying to describe when I told them about it upon coming home. I’m going to try this recipe so I can finally share it with my friends!

    Comment by "Lyle" — June 1, 2011 @ 8:34 am | Reply

  7. [...] you’re feeling adventureous, here’s a link to a recipe I got the picture from, off of Corner Café.   Considering how much I enjoyed the roll in Japan, I may have to try this recipe and see how [...]

    Pingback by Konnichi-wa… Have some bread! « Ramblings of a Lyle — June 2, 2011 @ 10:06 pm | Reply


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