Beef Asado Roll (Baked Siopao)

UPDATE as of 3-6-2010:


This beef asado roll is actually a baked version of my ( steamed) beef asado siopao. Instead of making individual buns, I made a long log.

tin ni Roland,

Pasensya na sa tagal nitong post...

Eleanor, sana maihabol ko ito sa beef pares mo. How did it turn out?

To all who gave tips (anonymous) and recipe (Santos) on the previous post, thanks a lot!

My apologies for not being able to answer in a timely manner some of your comments/emails. Subsob lang sa trabaho.

wire whisk, I was able to get rice ( a sackful of 25 lbs was $13) at a Filipno store 1-1/2 hrs away from me. There is another Asian store 2 hrs away. For some spices, there is a Spice of Life Store near me.

Inna and anonymous, welcome to my blog. Pasensya na if I don't have the time to tinker much with my template anymore like linking. Busy lang kumayod.

Tina, I'm glad your hubby liked the beef pares.

Okay, let's get to the topic:

What you need for this is a recipe for sweet bread. I recommend the bread machine recipe of Basic Egg Bread from Fleischmann.

Grind your leftover beef pares (you may add chopped raisins, or for variation, substitute any meaty dish like chicken strips with pimiento, or ham with cheese, coarsely fine enough to be rolled into bread, or you may use cooked monggo).

Prepare dough under dough setting (not bread setting).

When done, place the punched-out dough on the table sprinkled with flour.

Flatten it to a rectangle shape almost as long as the rolling pin. Brush with melted butter (melt 2 tbsp).

Place the filling on top

Starting from the long end, roll tightly.

Seal the ends and place the log on a greased baking pan with the seam under.

Place on a greased baking dish with the seams under. Prick on top with fork for vents so steam from filling can escape while baking. Let rest for 30 minutes in warm, moist and draft-free environment (best place is inside the warm oven; remove when ready to heat up the oven). Place wire rack at the middle.  Bake at 400 deg F for 15 to 20 minutes or until golden brown.

Slice with a sharp bread knife. For variation, cut the dough into pingpong ball-sizes, place a tbsp of filling at the center, pinch the edges together to seal, place on the baking sheet with the seam end under and bake for 12-15 minutes. It's like pocket lunch, pretty much like the things I used to buy in Goldilocks for baon, because it is so convenient to have such instead of a packed lunch.

If you are going to use monggo, you can cut the dough right after rolling tight into several pieces and put them side by side in a loaf pan with the sliced edges on top-bottom orientation.