I was thinking what sourdough I would like to bake to participate in the World Bread Day today, and I finally determined to bake these Salty Rolls (咸卷) instead. Besides Bo Lo Bao and Cocktail Buns, these bread rolls are also one of the several iconic breads in Hong Kong, and you can easily find them in Hong Kong’s local bakeries or Cha Chaan Teng. As the name goes they are more salty and buttery in taste. I’m thinking they are possibly adapted from Western white bread/roll formulas and re-formulated according to our local taste.
They also have other names including 軟豬仔包 (soft piggy rolls?) and 芝麻卷 (sesame rolls). Below is a recipe I learnt from a Cantonese bread class few years back. Have a try and let me know if you like them. Happy World Bread Day! 🙂
Recipe (makes 6)
|Egg wash (optional, I have skipped in mine)|
|White sesames (optional, for sprinkling on top)|
1) Mix the ingredients and knead the dough until full gluten development.
2) 1st fermentation until double in size (1-1.5hr)
3) Form into 6 rolls
4) 2nd fermentation until double in size (1hr)
5) Brush the rolls with some water or egg wash, sprinkle the sesame seeds
6) Bake at 180C for 15 mins, serve warm