Beef and Cheese Rolls (Sam's Family Recipe)

First, prepare the meat filling: Wash and dry the tender beef, then cut it into thin strips. Add about 1 gram of black pepper powder and mix well (left picture). Then add 5 grams of white sugar and mix well (right picture).

Add dark soy sauce, light soy sauce, and oyster sauce and mix well (left picture). Add the sliced ​​onions and mix well again (right picture).

After adding the onions and mixing well, add 10 grams of cooking oil and mix well again (the oil helps lock in moisture, making the meat more tender). Then marinate for half an hour! Note: After adding the oil and mixing well, you can add 8 grams of cornstarch or not. The difference is that adding cornstarch will result in a drier filling when wrapping the beef, as there will be less broth after cooking. Without cornstarch, there will be a small amount of broth after cooking the beef, but this will almost disappear after the beef filling cools down. I have personally tested this and found it to be true!

Stir-frying filling order and key points: First, heat the pan. When the pan is hot and the oil is cold, add the marinated beef strips. After adding the meat, quickly stir-fry until the beef changes color slightly. Then immediately add the bell pepper strips and about 2 grams of salt. Stir-fry a few more times until the beef is completely cooked and the bell peppers are slightly softened, then turn off the heat.

Once the beef has cooled, add the shredded cheese and mix well. The ground beef is now ready! The amount of shredded cheese is up to you; adjust as needed. Of course, more cheese makes it even tastier!

After the ground beef has cooled, you can start kneading the dough. The kneading order is as follows: Pour all the dough ingredients except the butter into the stand mixer bowl. Once there are no dry lumps, add the butter and continue kneading until finished (if the stand mixer is automatic). Then seal it and let it rest for 30 minutes.

After the dough has rested, divide it into 4 equal portions and roll them into balls. If the dough can be rolled out, roll it out directly into wrappers. If the dough is too tight, seal it and let it rest for 15 minutes. Note: The dough recipe makes 4 wrappers and the filling makes 6 meat rolls. I usually make double the amount of dough and use the leftover dough to make hamburger buns.

Make the roll in the order shown in the picture above: First, roll it into a large, thin rectangular sheet (Picture 1). Use a spoon to scoop the filling onto the sheet (Picture 2). Fold the bottom up, then fold the two sides over to press down the middle (Picture 3). Roll it up again, pinching the seam tightly and making sure it's at the bottom (Picture 4).

After all the rolls are made, brush a layer of cooking oil evenly on top! This time I made double the amount of dough, and there were two dough balls left over, which was just enough to bake two hamburger buns!

Sprinkle a layer of dry cheese powder on top (if you don't have cheese powder, you can also sprinkle shredded mozzarella cheese, but the pieces will be larger after baking, but the taste will still be delicious).

Place in the middle rack of a preheated oven at 220 degrees Celsius for 5 minutes and bake for 15 minutes (baking time may vary depending on oven size).

Time's up! Open the oven, take a picture, and enjoy the rich, delicious flavor while it's hot. You won't be able to stop eating it after just one! Baking six at once in the oven results in a more even browning than baking four at a time!

This time, I sprinkled shredded mozzarella cheese on top. I feel that sprinkling these large chunks makes it even tastier than sprinkling dry cheese powder! Baking four at a time ensures more even browning!

Pair it with your favorite drink for a delicious breakfast! You can freeze any leftovers; just take them out, let them thaw slightly, and then reheat them in the oven, air fryer, or microwave! Finally finished writing this down! The text I typed is almost like a short story—what a huge project!