Sourdough Cream Cheese Kani Rolls
Hi TFLers! I hope you are all doing fine. Work has multiplied exponentially that is why I have posted and even baked and cooked less and less. I baked this quite some time ago but only managed to post it now. This is inspired by another baked sushi flavor that I make for the family.
Instead of rolling it "maki style" like last time I decided to shape it like the famous Korean sausage bread. The dough is just my usual enriched sourdough with milk and egg as liquids with a bit of butter. After bulk fermentation overnight, I divided the dough into six rolls and stuffed each one with whole crab stick as replacement for the sausage. I used scissors to cut the dough and make the design.
After three hours of proofing, I then topped each roll with a kani salad made with shredded kani, mayonnaise, cream cheese, and thinly sliced red onions. The topping, I think, is a little similar to crab rangoon filling so maybe we can also call these as crab rangoon rolls. I then drizzled extra mayonnaise on top before baking them at 180C for 20 minutes finished with a 1-2 minute broil as close to the heating element as possible.
The rolls were soft and fluffy on the inside but crispy on the outside. The onion softened and cooked to a gooey but crunchy sweetness. The caramelized mayonnaise also added a special something to the rolls.
All of these combined with the cream cheese and the buttery bread create an exquisite though different taste sensation which we really loved.
Full of kani goodness inside and out!
My parents were asking for a repeat but still haven't done so because of a lack of time, I think this was the last bread that I made and after this, it was just all cakes and quick breads.
I really miss baking and posting here. I hope I can do it again more often in the future. I hope you enjoyed this post and I wish all of us good health and blessings always!
Comments
Clever design and tasty result.
For almost a semester my wife made "deli breads" like this one for me to take on a very long commute to grad school in another city. Still remember them very fondly.
Speaking of grad school, it is almost a requirement in my career field. I'm about to enroll but the pandemic hit and now I still do not have the same courage and confidence to go at it and begin. If it happens, maybe I should make and bring plenty of snacks like this.
I recommend scheduling chats with professors. Review their bios on the website, see what they're up to, do information interviews even if virtual.
You will get great info, develop relationships, and find someone who will be interested in being a champion for you.
That's how I got in, got lined up for a handful of assistant jobs before even starting, and got access to funding etc. One prof actually referred me to another one at another school based on our chat.
Relationships are everything. Your grad school profs and classmates are your colleagues, job references, links to opportunity going forward.
No, I am not a people person... but if you study and practise the concepts of "active listening" you will certainly become one in terms of skills.
Profs can be pretty isolated, lonely and unappreciated people (colleagues are rough, peer reviews are humbling, students complain a lot)... so treat them like people and watch the magic.
The reality of grad school is a lot of insecure profs teaching insecure students, and everyone faking it until they make it. Focus on a mastery attitude (grow in ability through study and practice) not perfectionism or performance, and you will be fine.
Wow are those ever delicious looking! Wonderful idea and they are so inviting. Hope your new year brings you more free time and happiness.
Benny
I really hope for more free time especially that I added some new equipment in the kitchen. Sneaking in a bake in a busy schedule is really a precious moment.