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Asado Rolls

 
One serving costs about $11.47 One serving costs about $11.47 One serving costs about $11.47

$11.47 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy
spoonacular Score:82%

Spoonacular Score: 82%

 

Asado Rolls requires around around 45 minutes from start to finish. This recipe makes 1 servings with 8224 calories, 262g of protein, and 249g of fat each. For $11.47 per serving, this recipe covers 78% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires teaspoon salt, cup soy sauce, garlic, and cup sugar. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is spectacular. If you like this recipe, take a look at these similar recipes: Pollo Asado, Pernil Asado, and Pork Asado.

Ingredients

Servings:
2.21 lb
2.21 lb bread flour
bread flour
1.94 oz
1.94 oz potato starch
potato starch
3 tsps
3 tsps yeast
yeast
some
some water
water
1 tsp
1 tsp sugar
sugar
1 cup
1 cup fresh milk
fresh milk
1 cup
1 cup water
water
3.88 oz
3.88 oz shortening
shortening
3 tsps
3 tsps salt
salt
7.06 oz
7.06 oz sugar
sugar
1 medium
1 medium eggs
eggs
1.1 lb
1.1 lb diced pork
diced pork
1 cup
1 cup soy sauce
soy sauce
4 cloves
4 cloves garlic
garlic
1 tsp
1 tsp black pepper
black pepper
1 tsp
1 tsp salt
salt
1 large
1 large bay leaf
bay leaf
2 small
2 small star anise
star anise
1 cup
1 cup sugar
sugar
1 cup
1 cup water
water
2 Tbsps
2 Tbsps cornstarch
cornstarch
1 cup
1 cup water
water
2.21 lb bread flour
2.21 lb
bread flour
1.94 oz potato starch
1.94 oz
potato starch
3 tsps yeast
3 tsps
yeast
some water
some
water
1 tsp sugar
1 tsp
sugar
1 cup fresh milk
1 cup
fresh milk
1 cup water
1 cup
water
3.88 oz shortening
3.88 oz
shortening
3 tsps salt
3 tsps
salt
7.06 oz sugar
7.06 oz
sugar
1 medium eggs
1 medium
eggs
1.1 lb diced pork
1.1 lb
diced pork
1 cup soy sauce
1 cup
soy sauce
4 cloves garlic
4 cloves
garlic
1 tsp black pepper
1 tsp
black pepper
1 tsp salt
1 tsp
salt
1 large bay leaf
1 large
bay leaf
2 small star anise
2 small
star anise
1 cup sugar
1 cup
sugar
1 cup water
1 cup
water
2 Tbsps cornstarch
2 Tbsps
cornstarch
1 cup water
1 cup
water

Equipment

ice cream scoop
ice cream scoop
muffin tray
muffin tray
oven
oven
sauce pan
sauce pan
spatula
spatula
blender
blender
bowl
bowl
aluminum foil
aluminum foil
ice cream scoop
ice cream scoop
muffin tray
muffin tray
oven
oven
sauce pan
sauce pan
spatula
spatula
blender
blender
bowl
bowl
aluminum foil
aluminum foil


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: $11.43
Ingredient
1 kg bread flour
55 grams potato starch
3 teaspoons yeast
1 cup fresh milk
110 grams shortening
3 teaspoons salt
200 grams sugar
1 medium eggs
500 grams diced pork
1 cup soy sauce
4 cloves garlic
1 teaspoon black pepper
1 large bay leaf
2 smalls star anise
1 cup sugar
2 tablespoons cornstarch
Price
$1.73
$0.31
$1.39
$0.33
$0.86
$0.02
$0.28
$0.24
$3.89
$1.57
$0.27
$0.06
$0.02
$0.11
$0.28
$0.07
$11.43

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand with gluten-free bread flour.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
8216k Calories
261g Protein
248g Total Fat
1235g Carbs
81% Health Score
Limit These
Calories
8216k
411%

Fat
248g
382%

  Saturated Fat
75g
473%

Carbohydrates
1235g
412%

  Sugar
424g
472%

Cholesterol
548mg
183%

Sodium
22837mg
993%

Get Enough Of These
Protein
261g
523%

Selenium
552µg
789%

Vitamin B1
8mg
591%

Manganese
9mg
500%

Folate
1286µg
322%

Vitamin B3
57mg
288%

Phosphorus
2792mg
279%

Vitamin B2
4mg
253%

Vitamin B6
4mg
202%

Zinc
25mg
170%

Vitamin B5
16mg
162%

Fiber
40g
160%

Copper
2mg
150%

Magnesium
542mg
136%

Iron
22mg
127%

Potassium
4318mg
123%

Vitamin B12
5µg
84%

Vitamin E
11mg
77%

Calcium
697mg
70%

Vitamin K
66µg
63%

Vitamin D
4µg
27%

Vitamin A
712IU
14%

Vitamin C
9mg
12%

covered percent of daily need

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