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Asado Rolls
healthy
1 likes
Ready in 45 minutes
1
healthy
Spoonacular Score: 19%
My notes:
Asado Rolls requires roughly 45 minutes from start to finish. For $11.44 per serving, this recipe covers 78% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 262g of protein, 249g of fat, and a total of 8206 calories. This recipe serves 1. It is brought to you by Foodista. If you have garlic, cornstarch, sugar, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Similar recipes are Pork Asado, Pollo Asado, and Pernil Asado.
Ingredients
55 grams
1.94 oz
potato starch
110 grams
3.88 oz
shortening
110 grams
3.88 oz
shortening
1 medium
1 medium
eggs 4 pieces
500 grams
1.1 lb
diced pork
1 large
1 large
bay leaf into pieces
1 large
1 large
bay leaf into pieces
2 small
2 small
pieces star anise
55 grams
1.94 oz
potato starch
110 grams
3.88 oz
shortening
110 grams
3.88 oz
shortening
1 medium
1 medium
eggs 4 pieces
500 grams
1.1 lb
diced pork
1 large
1 large
bay leaf into pieces
1 large
1 large
bay leaf into pieces
2 small
2 small
pieces star anise
Equipment
Instructions
Dough:1. Proof yeast in 1/4 cup water and 1/4 tsp. sugar.
Sift together 3 cups flour with the potato starch. In a mixer blend together sugar, shortening, proofed yeast, eggs, flour and salt. Mix at medium speed until well blended and slightly thickened. Stir in enough flour (by hand) using a large rubber spatula to make a soft dough. Dump in well floured working table and knead in remaining flour until you end up with a very smooth, pliable dough. Round out the dough.
Place dough in a well greased bowl and let it rise for 1 1/2 hours or until double. (You can give it two risings).
Punch down and place in a greased work table. Cut out 75 gm pieces, roll and rest for about 10 minutes. Flatten each piece with your palm and with the heel of your right hand flatten the outer edges to make a rough round shape (middle part should be thicker than the edges). Place about a tablespoon of filling in the center and spread with a spoon. Gather edges together and seal top by pinching. You should come out with a round bun. Place in large greased muffin tins and flatten top slightly. Cover with a large greased plastic and set aside to rise for at least 1 1/2 hours or until almost double.
When oven is preheated to 350*F paint the tops with 1 egg beaten with 2 teaspoons milk. Bake for 18 to 20 minutes. Remove buns from tins and cool completely.
Yield: 24 pieces.
Asado Filling:1. Place pork pieces in a casserole or saucepan and mix in all ingredients except 1 C water. Marinate for at least 30 minutes.
Pour in water, boil at medium heat, mixing occasionally. Simmer at low heat for 1 to 1 1/2 hours or until pork is very tender and liquid seems thick. If necessary add a tablespoon more of water and continue simmering.
Prepare cornstarch mixture and add to pork. Mix well but do not boil as this might make the fat separate from the sauce. Sauce should be very thick. Cool completely before using. (Can be prepared 1 day ahead, refrigerate).
Notes:Fish out the anise seed and bay leaf BEFORE scooping into the dough.
I use a small ice cream scooper to fill the dough.
Make sure none of the filling comes in contact with the edges of the dough before you close it, it will be impossible to seal it if it does.
I bake the buns in large ensaimada molds, I think they look like brioche molds, but I'm not sure. They come out very attractive with grooves on the side.
Filipinos generally don't like bread that's too brown so I usually cover the tops with a greased foil after 12 minutes of baking.
This roll stays fresh and soft for 4 days at room temperature sealed in plastic.
NOTES : Here is a favorite savory roll recipe which I also use to make cheese bread.
The dough is very forgiving and stays fresh for 4 days (each roll sealed in plastic). The filling can be used to stuff steamed buns (sio-pao) - a favorite Filipino dim-sum. You can fill the dough with all sorts of fillings like longganisa (sausage), chorizo, tuna, corned beef...
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $11.29
Ingredient
1 kg bread flour
55 grams potato starch
3 teaspoons saf yeast
1 cup fresh milk
110 grams shortening
110 grams shortening
3 teaspoons salt 3
200 grams sugar
1 medium eggs 4 pieces
500 grams diced pork
1 cup soy sauce
4 cloves garlic
1 teaspoon black pepper
1 large bay leaf into pieces
1 large bay leaf into pieces
2 smalls pieces star anise
1 cup sugar
2 tablespoons cornstarch
Price$1.73
$0.31
$0.36
$0.33
$0.86
$0.86
$0.02
$0.28
$0.24
$3.89
$1.57
$0.27
$0.06
$0.02
$0.02
$0.11
$0.28
$0.07
$11.29
Nutritional Information
Quickview
9091 Calories
251g Protein
357g Total Fat
1222g Carbs
81% Health Score
Limit These
Calories
9091k
Fat
357g
Saturated Fat
102g
Carbohydrates
1222g
Sugar
424g
Cholesterol
552mg
Sodium
22816mg
Get Enough Of These
Protein
251g
Selenium
546µg
Manganese
9mg
Vitamin B1
5mg
Phosphorus
2664mg
Vitamin B3
47mg
Vitamin B2
3mg
Vitamin B6
3mg
Folate
650µg
Zinc
23mg
Copper
2mg
Magnesium
533mg
Vitamin B5
13mg
Fiber
32g
Iron
22mg
Vitamin E
18mg
Vitamin K
124µg
Potassium
4108mg
Vitamin B12
5µg
Calcium
715mg
Vitamin D
3µg
Vitamin A
718IU
Vitamin C
9mg
covered percent of daily need
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