Hong Kong Sesame Bread Rolls (芝麻豬仔包)
Introducing the irresistible Hong Kong sesame bread rolls recipe - a delightful fusion of fluffy bread and aromatic sesame seeds that will leave you craving more!
Equipment
- 1 Kitchen machine
- 1 Rolling Pin
Ingredients
- 300 g bread flour
- 30 g sugar
- 1 egg
- 1 tsp salt
- 8 g whole milk powder
- 1 tsp instant yeast
- 150 g water
- 30 g unsalted butter softened at room temperature
- oil (for greasing the dough)
For the egg wash
- 1 egg
- 1 tbsp water
Instructions
- In a mixer bowl, combine all ingredients, except butter (for later use), for the bread dough together. Gently mix on low speed in the kitchen machine.
- Gradually increase the speed and mix until the dough begins to form a ball (about 5-8 minutes). Do a windowpane test (see Note 1).
- Add in unsalted butter, and mix for another 12-15 minutes. Tip: use unsalted butter softened at room temperature for better incorporation.
- Do another windowpane test to check if the gluten network has been well formed (see Note 2).
- Take out the dough and shape it into a ball. Divide into 6 pieces.
- Pat to flatten and form into a rectangular shape, roll it up, then roll out one end to form a pointy tip. The dough will look like a cone shape.
- Repeat for the other dough pieces.
- Lightly grease the dough pieces with oil or melted butter on both sides.
- Proof for 35-40 minutes.
- Use a rolling pin to flatten and roll out the dough. From the wider end, roll up the dough. The pointy end should be at the bottom of the bread roll.
- Proof for the 2nd time for 45 minutes to 1 hour.
- Preheat the oven to 180ºC.
- Brush the rolls with egg wash, then sprinkle sesame seeds generously on top
- Bake at 180ºC for 12-15 minutes until golden brown.
Video
Notes
- Do a test before adding in butter by pulling out a small piece and stretching it out gently. The dough should be slightly smooth and elastic at this point, but tears apart easily. And as it tears apart, the holes should have rough edges.
- For the second test, the dough should be more easily stretched out without breaking. You could use a finger to poke a hole and this time, the hole should be smooth without rough edges. This means the dough is ready to rise!