This is another tasty bread recipe. Sweet-enough tender bread rolls filled with salty n’ sweet “overcooked” pork filling and then baked with a yolk-milk eggwash for that shiny and golden crust — this is how I’d describe Baking Expert Aurelia Yap’s Asado Rolls. Since these rolls are baked, you may use texas muffin pans lined with large paper muffin liners. Back home, we also refer these rolls as Baked Siopao.
ASADO ROLLS (Yield: 20 pcs)
(adapted from Aurelia Yap’s book, Philippine Cakes, Pastries and Kakanin)
4 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm water
1/2 cup evaporated milk
1/2 cup lukewarm water
1 egg plus 2 egg yolks
1 1/2 teaspoons salt
1/2 cup sugar
1/2 cup (1 stick butter), softened
6 3/4 cup to 8 cups flour (all-purpose or combination of bread/all-purpose flour)
1/2 kilo casim, diced into small pieces (use boneless pork shoulder)
2 medium size onions, quartered
1 bay leaf
1/4 cup sugar
1/4 cup soy sauce
1 cup water, may add more water
Egg Wash: 1 egg yolk 2 tablespoons milk
1. Combine yeast, sugar and lukewarm water and let dissolve for 10 minutes.
2. Mix evaporated milk, salt, sugar and butter.
3. When Part A rises, add eggs and Part A to Part B. Put flour last and fold.
4. Knead and let rise for 1 1/2 hours.
1. Combine pork shoulder, onions, bay leaf, sugar, soy sauce and salt. Boil.
2. Add water and continue to cook until pork is tender.
3. Thicken mixture with cornstarch (start with 1 tablespoon cornstarch diluted in 2 tablespoons cold water). Continue to cook for two minutes more. Cool completely.
4. Put filling in bread mixture and bake at 375 F for 18-20 minutes.