Seaweed Pork Floss Bread Roll (紫菜肉松面包卷)



I used to order this type of bread rolls when I shopped at local bakeries. It is a rather common item sold in Singaporean and Malaysian bakeries.


While I was browsing through my cookbook, I found that there is one recipe for this bread roll and I decided to give it a try, prepared some breakfast for my kids two days ago…


Preparation is not very difficult except a bit laborious in the rolling like rolling Swiss rolls. However, when you take your first bite, you will agree that such hard work is worth the effort.


It is basically a big piece of bread, spread with mayonnaise and sprinkle with meat floss and sea weed, rolled and cut into smaller pieces. It is savoury and goes well with a cup of coffee and tea.



Recipe adapted from: 简易家庭面包制作 by 王志雄/游纯雄 (畅文出版社)Page104 肉松卷

Servings:  About 16 pieces 3 cm thick bread rolls


  • 500 grams of bread flour
  • 270 grams of water
  • 80 grams of castor sugar
  • 30 grams of butter
  • 6 grams of salt
  • 1 packet (11 grams) of instant yeast
  • 1 egg


  • About 5 stalks of spring onions chopped into small pieces.
  • 2 tablespoons of white sesame seeds
  • 1 eggs for egg washing – slightly beaten
  • 1 cup of seaweed meat floss (or any types of meat floss)
  • 4 tablespoons of mayonnaise
  • 1 tablespoon of condensed milk



  • Lightly greased two 2 baking trays of 32cm x40cm.


  • In a mixing  bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in the butter and let beat the dough and medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.

PicMonkey Collage1

  • Transfer the dough out to a lightly flour surface. Lightly knead for 1-2 minutes and let it proof until it double in size. Cover the dough with some clingy wrap. After the proofing, transfer the dough to the floured surface again. Divide the dough into two portion and roll one portion of the dough (about 0.5 cm thick) in the size of baking tin.


  • Preheat the oven to 200 degree Celsius.

  • Use a fork to make some holes in the bread and let it proof until double the size (after proofing the dough will be about 1 cm thick). Once the proofing is done, brushed the dough with the beaten eggs as evenly as possible. Sprinkle on top with the chopped onions and sesame seeds. Bake in the oven for about 12-15 minutes until the top part is browned. Cool completely before proceed to the next step.


  • In a bowl, mixed the mayonnaise and condensed milk until well combined. Get ready the seaweed meat floss.

  • Once completely cooled, put the bread on top of the baking paper with the bottom facing up. Use a serrated knife to lightly cut a straight line at one end of the bread dough. The purpose of this step is to facilitate the rolling. Spread the bread with mayonnaise mixture sparingly and as evenly as possible.


  • Sprinkle  the meat floss in the bread spread with mayonnaise as evenly as possible. Roll up the bread as tightly as possible (as in the case of rolling sushi) and let it wrapped with the baking paper for at least 15 minutes before proceed to cutting. Cut into about 3 cm wide bread rolls. Best serve as a snack or a breakfast item.



You can use any meat floss of your choice and what I have used is the meat floss that comes with seaweed slices. Pardon me for the slant cutting ..Ha-ha


Do give it a try and see if this recipe suits your taste bud.


Have a nice day. Cheers.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


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