This prawn cocktail sliders is prepared with home made sweet milk roll, but any store bought brioche roll will do fine if time is not your friend. However, if you have the time, I would highly recommend that you make the milk roll because they are soooooooo good!
The milk roll is a little on the sweet side and goes really well with the filling. Slice the rolls in to half, pan fry with butter and fill with the prawn fillings! I could easily have 5 of these because they are seriously that delicious!
Soft Milk Roll
Makes 8 x rolls
Cake Flour 30 g
Full Cream Milk 150 g
Instant Yeast 7 g (1 Scahet)
Full Cream Milk (30°C) 30 g
Castor sugar 5 g
Final Bread dough
Bread Flour 325 g
Castor Sugar 55 g
Full Cream Milk 90 g
Salt 4 g
Egg 50 g / 1 Egg
Butter (Softened) 60 g
Egg 50 g
Milk 50 g
Whisk to combine and reserve until ready to use
1. Start by making the TangZhong. Place the Milk in a pot and bring to a mere simmer, then whisk in the flour and continue whisking until it thickens and forms into a thick milky paste. Place a cling film touching the surface of the tangzhong and put in fridge or room temperature to cool down.
2. Meanwhile, heat up milk and sugar for the yeast sponge in the microwave in small intervals to bring the milk up to 30°C, then whisk in the instant yeast and leave at room temperature until it becomes frothy. This process takes roughly around 10 to 20 minutes depending to the ambient of your kitchen.
3. Once the tang Zhong has cooled down and the yeast sponge is ready, start mixing the two ingredients in to the rest of the ingredients for the Final Bread Dough recipe in a stand mixer bowl.
4. With a dough hook attachment, start mixing on low speed (kitchenaid) for 4 minutes until all the ingredients have fully combined. Then mix further at medium speed for 5 minutes or until the dough is stretchable and do not break.
Note: this dough is pretty wet. For better handling, lightly dust your hands. Do not incorporate too much additional flour in to the dough as this can cause it to be really dry.
5. Once a stretchable dough is achieved and you are able to do a window test with it, mould it in to a tight ball, spray a clean bowl lightly with oil, place the ball of dough seam side down and cover with tea towel to bulk proof. This process takes roughly around 30 minutes to an hour or until it double in size.
6. Once the dough has doubled in size, gently knock down some of the air by pressing it down with your palm.
7. Portion each dough into 8 x 85 g individual rolls and pre shape in to a hot dog shape. Cover with tea towel and let rest for 5 minutes.
8. Once the rolls have rested, proceed to rolling each roll in to an elongated rolls pressing down as you go outwards on both sides with both of your hands making the ends slightly thinner than the centre. Press with both thumb to slightly tighten the roll and place on baking tray lined with baking paper, cover with tea towel to final proof. This process take roughly around 20 minutes to 40 minutes or when the rolls increase in size by 50 percent. Make sure seams side are at the bottom.
9. Pre heat the oven to 180 °C, egg wash the rolls and bake for roughly about 20 minutes or until the top turn in to golden dark brown in colour. Leave to cool.
Cocktail Prawns sautéed
Salt & Pepper
Toss all ingredients together and fill the rolls!