Roast Pork Roll

Made this savoury 'Roast Pork Roll' for dinner recently. I can also call it a meat loaf as basically this is a loaf or roll of bread with meat. The only difference is that the filling is of Chinese style roast pork aka 'siew yoke'.

'Meat loaf' with an oriental touch. Pair it with some piping hot tea, ideal for a light dinner.

Ingredients350 gm high protein flour
1/4 tsp salt
15 gm skimmed milk powder
50 gm caster sugar
25 gm butter/margarine
1 egg lightly beaten
1.1/2 tsp dried yeast
150 ml lukewarmwater
1 tsp sugar
Sesame seeds (optional)
1 egg yolk + 1 tsp water + a pinch of salt to glaze
Filling150 gm roast pork, diced
1 onion, sliced
Oil for frying
Some light soya sauce and sugar to taste
Lightly pan fry the above and let cool before using.

MethodCombine lukewarm water with yeast, sprinkle in the sugar, stir till dissolved. Let rest for 10 mins for it to ferment.
Sift flour with salt, mix in milk powder and sugar. Mix with the dough hook for about 10 to 20 seconds.
Pour the frothy yeast mixture into the dry flour mixture, add in the egg and butter.
Beat on slow for about 10 to 15 mins. till a pliable dough is formed and the dough leaves the sides of the bowl.
Remove the dough hook, cover the mixing bowl with a damp cloth and let it prove for about 1 hour in a warm place till double in bulk.
Dough is ready for shaping when an indentation is left after pressing with a finger. Place dough on a lightly floured surface, give it a gentle knock to expel some air.
Roll out into an oblong and put the meat filling on the upper end of the dough, roll up, make some slits on the dough and continue to roll up the dough. Place the roll onto a paper lined baking tray. (Refer to the pictures above).
Cover with a damp cloth and let prove for about 30 mins.
Apply egg glaze, sprinkle on some sesame seeds.
Bake in a preheated oven @ 180 deg C for about 15 to 20 mins. or till golden brown.
Let cool on wire rack.

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