A process of making sweet bamboo shoot roll; comprising the steps of preparing the needed materials and ingredients, preparing the dough, mixing the 1500g bread flour and 30g yeast in a mixing bowl and set aside. Mixing the 500g granulated sugar, water and egg gradually and stir until sugar is melted, combining the mixed 1500g bread flour and 30g yeast into the mixed 500g granulated sugar, water and egg in a mixing bowl adding the lard last, kneading the dough until smooth and malleable. Let the dough rest for 40 mins to 1 hour or until it doubles its size. Preparing for the filling. Mixing 1000g grated bamboo shoot,780g condense milk, 115g butter, 500g sugar 2 tablespoon vanilla and salt in a cooking pan. Simmering the mixture and stir until the consistency becomes paste or sticky. Set aside and let it cool. Putting the dough back to flat surface and portion it to 50 g per piece. Adding 20g bamboo shoot filling mixture in the dough and let it rest for 30 minutes. Baking the sweet bamboo shoot roll mixture for 35 to 45 minutes or until slightly brown. Removing from the oven and let it cool.
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