MANILA, Philippines —Who does not love the classic Adobo Roll? With a soft, smooth golden bun that looks like an oversized dinner roll that is overstuffed, too.
This sweet dough-based savory treat is an excellent baon or merienda treat and its filling can be made with either pork or chicken.
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“You can make a lot in one batch and then freeze some so you can just get a few pieces from the freezer and heat them up whenever you feel hungry or when you crave for them,” said Chef Jackie Ang Po, who loves to make Adobo Rolls for her family.
She shares this recipe of Adobo Rolls which, keep well in the freezer for a month and do not go stale.
Adobo Rolls
Ingredients:
For the sponge:
340 grams bread flour
1 gram instant yeast
200 grams water
For the dough:
150 grams all-purpose flour
8 grams instant yeast
100 grams sugar
5 grams salt
30 grams powdered milk
1 egg yolk
55 grams Arla Butter
20 grams water
For the egg wash used for brushing:
1 egg yolk
1 tbsp. Nestlé Fresh Milk
Procedure:
1. Mix together all ingredients for the sponge until well blended. Proof overnight.
2. Mix the ingredients for the dough with the sponge mixture that has been proofed overnight. Knead until smooth and elastic.
3. Cut and scale dough into 60-gram portions. Make a ball out of each dough. Flatten and put adobo filling in the center of the dough, then collect the edges and seal back into a round dough.
4. Proof for 45 minutes to 1 hour.
5. Brush with egg wash.
6. Bake in a 150°C oven for 20 to 25 minutes.
The entire dough comes to 900 grams. Divide it into 15 pieces.
For the classic adobo filling:
500 grams pork kasim, menudo cut
20 grams garlic, minced
3 grams black pepper
1 pc. bay leaf
90 ml. Carp Soy Sauce
90 ml. vinegar
320 ml. water
30 grams sugar
For the slurry:
10 grams cornstarch
30 ml. water
Procedure:
1. Combine all ingredients for the adobo filling in a sauce pan.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let it simmer, covered, for 45 minutes.
4. Remove lid and cook for another 5 minutes for the mixture to reduce a little. Add slurry and continuously stir until mixture thickens to sauce consistency.
This adobo filling comes up to 460 grams. Use 30 grams per adobo roll.
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