Roti Gulung Abon (Beef Floss Roll)

• •300 High protein bread flour
• •4 g Instant yeast (approx. 1.25 tsp)
• •1 tsp Bread improver (e.g., Bakerine Plus) (optional, for softer texture)
• •40 Granulated sugar
• •1 piece Large egg
• •145 g Ice water (adjust as needed)
• •35 g Unsalted butter, softened
• •0.3 tsp Salt
• •200 g Beef floss (Abon Sapi)
• •80 Crispy fried shallots (bawang goreng)
• •100 g Mayonnaise
• •45 g Sweetened condensed milk
• •1 piece Egg (for egg wash) (beaten)
• •to taste Sliced red chili (optional topping)
• •to taste Sliced scallions (optional topping)
• •to taste Sesame seeds (optional topping)

Instructions

1. 1

   In a large bowl, combine the high protein bread flour, instant yeast, bread improver (if using), and granulated sugar. Mix well to combine.

2. 2

   Add the large egg and ice water to the dry ingredients. Mix until a shaggy dough forms. Transfer to a clean work surface and knead for 15-20 minutes until the dough is smooth and somewhat developed.

3. 3

   Add the softened unsalted butter and salt to the dough. Continue kneading for another 15-20 minutes until the dough is very smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).

4. 4

   Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it proof in a warm place for 30 minutes, or until nearly doubled in size.

5. 5

   While the dough proofs, prepare the beef floss mixture: In a medium bowl, combine the beef floss and crispy fried shallots. Mix thoroughly and set aside. Prepare the mayonnaise mixture: In a small bowl, whisk together the mayonnaise and sweetened condensed milk until smooth. Set aside.

6. 6

   Gently punch down the proofed dough to release air. Roll the dough out on a lightly floured surface into a rectangular shape (approximately 30x25cm or 30x30cm), suitable for your baking sheet.

7. 7

   Transfer the rolled dough to a baking sheet lined with parchment paper. Prick the entire surface of the dough with a fork to prevent large bubbles during baking. Brush the surface evenly with the beaten egg wash and sprinkle with optional sliced chili, scallions, and sesame seeds.

8. 8

   Cover the dough again and let it proof for a second time for 45 minutes in a warm place.

9. 9

   Preheat your oven to 200°C (390°F). Bake the bread for 15-18 minutes, or until golden brown and cooked through.

10. 10

    Immediately after removing the bread from the oven, gently press down on the entire surface with a flat object like a cutting board or another baking sheet to flatten it slightly. This helps create an even surface for rolling.

11. 11

    Once the bread is warm to the touch (not hot, but not completely cold), carefully remove it from the baking sheet and peel off the parchment paper. Flip the bread over so the 'bottom' side is now facing up. Evenly spread the mayonnaise mixture over the entire surface, then sprinkle generously with the beef floss and fried shallot mixture.

12. 12

    Starting from one short end, carefully and tightly roll the bread into a log. Ensure it's rolled as snugly as possible to prevent gaps. Leave the rolled bread seam-side down to cool completely. This step is crucial for the roll to hold its shape.

13. 13

    Once completely cooled, slice the roll into individual portions (approximately 8 slices). For a traditional finish, brush each cut side with a little extra mayonnaise and press additional beef floss onto the sides. Serve and enjoy!

Chef's Tips

• 💡The 'windowpane test' is key for soft bread: a well-kneaded dough should be stretchy enough to form a thin, translucent membrane without tearing.
• 💡Using ice water helps keep the dough cool during kneading, which is beneficial for gluten development and preventing over-proofing in warm environments.
• 💡Don't skip pressing the hot bread immediately after baking; it helps flatten the surface for easier rolling and a more uniform final product.
• 💡Ensure the bread roll cools completely before slicing. This allows the internal structure to set and prevents the roll from unraveling or collapsing when cut.
• 💡If you don't have bread improver, you can omit it. The bread will still be delicious, just perhaps slightly less soft.