Sausage and Floss Bread Roll

Using the post-fat method to get a kneaded dough.

First fermentation until it doubles in size. Press the dough with your floured finger; if it doesn't spring back or returns slowly, it's ready. Punch down and divide evenly into 10 portions. (Kneaded dough weighs approximately 400g, so 40g per portion.) Roll each into a smooth ball and cover with plastic wrap to rest for 10 minutes.

Take one dough ball, flatten, and roll into a rectangular shape, then flip over. Place pork floss in the center and position a sausage on top of the floss. Use a scraper to make four even cuts on each side of the dough next to the sausage.

Starting from the top strip, alternately fold the dough strips left and right, or right and left, overlapping each strip slightly over the previous one's end. For the last two strips, pinch tightly and tuck underneath or to the side. (Ensure the seam is sealed tightly.)

Repeat shaping for all dough pieces. Proceed with the second rise until doubled in size. Preheat the oven to 190°C.

Brush the surface with egg wash and sprinkle breadcrumbs (white or yellow panko both work fine).

Alternatively, after brushing with egg wash, drizzle with ketchup and mayonnaise, then sprinkle with chopped scallions.

07.11.25 Updated a quick shaping method: Divide the dough into 80g portions after the first rise. Roll into smooth balls and let rest. Flatten, roll out lengthwise, and flip. After adding pork floss, seal the edges tightly.

Roll the dough into a long strip starting from the center outward, ensuring the seam is sealed tightly. Wrap it diagonally around the sausage to enclose it, tucking both ends beneath the sausage. Place on a baking sheet and proceed with the second rise.

Bake at the same temperature and time. After baking, remove and let cool.