{"id":7030,"date":"2024-12-16T01:49:49","date_gmt":"2024-12-16T01:49:49","guid":{"rendered":"https:\/\/www.malak.ca\/blog\/?p=7030"},"modified":"2024-12-23T22:14:12","modified_gmt":"2024-12-23T22:14:12","slug":"making-bierocks-stuffed-bread-rolls-photos","status":"publish","type":"post","link":"https:\/\/www.malak.ca\/blog\/index.php\/2024\/12\/16\/making-bierocks-stuffed-bread-rolls-photos\/","title":{"rendered":"Making Bierocks (Stuffed Bread Rolls) — Photos"},"content":{"rendered":"\n

I came to enjoy a type of convenience frozen pizza in the early 1990’s while in residence at university; of course I enjoyed them then, and continue to occasionally enjoy them to this day. However, what really fascinated me was how the manufacturer managed to produce what amounted to a bun stuffed with a filling, in this case pizza toppings, without an apparent seam or other apparent entry point for the contents (such as the small hole one would see on the size of a jelly doughnut). While said fascination remained, it was not strong enough for me to actually try to figure it out.<\/p>\n\n\n\n

Fast forward to late 2023, and a snacks table offered bierocks<\/a> (here’s my archive<\/a>), which immediately caught my attention. Before I even picked one up and looked at it, including inspecting its bottom, I immediately realized how they had been made. I definitely ate some, and asked the person who had made them for the recipe. Due to delays in setting up a cooking lesson with said person, I eventually just followed the recipe instead of waiting to be shown how to make them.<\/p>\n\n\n\n

(And, I am assuming, the manufacturer of the commercial pizza treats uses some kind of mechanical method analogous to the relevant section(s) below, or, a precisely timed continuous dual extrusion system that minimizes seams, and in either case a dough recipe tuned to be susceptible to the process; ultimately, whichever process is used appears to assure that the edges stay sealed, and the filled units are moved along an Archemides’ screw or the like to the next step, in such a way that smooths out any seams.)<\/em><\/p>\n\n\n\n

Note that in the following narrative, while the photos are principally from a single session, a few are from two other sessions in order to complete the narrative.<\/em><\/p>\n\n\n\n

Making the bierocks:<\/u><\/strong><\/p>\n\n\n\n

One of the common ingredients in bierocks is chopped cabbage; so cabbage was taken out:<\/p>\n\n\n

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Cabbage taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

A piece of cabbage was cut off to make chopping easier:<\/p>\n\n\n

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Piece of cabbage placed on a cutting board<\/figcaption><\/figure>\n<\/div>\n\n\n

The cabbage was chopped up somewhere between coarsely to finely:<\/p>\n\n\n

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Cabbage chopped<\/figcaption><\/figure>\n<\/div>\n\n\n

As the cabbage was chopped, it was placed in a bowl:<\/p>\n\n\n

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Chopped cabbage placed in bowl<\/figcaption><\/figure>\n<\/div>\n\n\n

I continued to chop cabbage, and froze the excess for future use, since a typical cabbage is far larger than the roughly half pound needed for this recipe<\/a>.<\/p>\n\n\n\n

In the case of this session, frozen cabbage from a previous chopping session was used; as such, a plate was placed on a kitchen scale, and the latter set to zero, so as to only be measuring the cabbage:<\/p>\n\n\n

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Bowl placed on kitchen scale, which was set to zero<\/figcaption><\/figure>\n<\/div>\n\n\n

About half a pound (about 227g) of frozen chopped cabbage was placed in the bowl:<\/p>\n\n\n

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Cabbage weighed<\/figcaption><\/figure>\n<\/div>\n\n\n

The cabbage was put aside in order to allow it to defrost.<\/p>\n\n\n\n

Frozen ground beef was taken out, and weighed to make sure that the appropriate amount of two pounds (911g) would be used:<\/p>\n\n\n

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Ground beef weighed<\/figcaption><\/figure>\n<\/div>\n\n\n

The ground beef was put aside to allow it to defrost.<\/p>\n\n\n\n

The basket from my bread machine was taken out and cleaned:<\/p>\n\n\n

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Clean bread machine basket taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Six ounces of water were measured out:<\/p>\n\n\n

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Water measured out<\/figcaption><\/figure>\n<\/div>\n\n\n

The water was placed in the microwave oven (1100 watts) …<\/p>\n\n\n

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Water placed in microwave oven<\/figcaption><\/figure>\n<\/div>\n\n\n

… and heated for 45 seconds.<\/p>\n\n\n

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Timer on microwave oven set<\/figcaption><\/figure>\n<\/div>\n\n\n

The warmed water was poured into the bread machine basket:<\/p>\n\n\n

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Warmed water poured into bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Warmed water poured into bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Warmed water poured into bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

Eggs were taken out:<\/p>\n\n\n

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Eggs taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The eggs were cracked into the bread machine basket with the warmed water:<\/p>\n\n\n

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Egg cracked on edge of bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Eggs cracked on edge of bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

Flour and a measuring cup were taken out:<\/p>\n\n\n

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Flour and measuring cup taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The measured out flour was transferred to the bread machine with the warmed water and the eggs:<\/p>\n\n\n

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Flour transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Flour transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Flour transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

Sugar and measuring spoons were taken out:<\/p>\n\n\n

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Sugar and measuring spoons taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Six tablespoons of sugar were measured out …<\/p>\n\n\n

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Sugar measured out<\/figcaption><\/figure>\n<\/div>\n\n\n

… and transferred to the bread machine basket with the water, eggs, and flour:<\/p>\n\n\n

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Sugar transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Sugar transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

Salt and measuring spoons were taken out:<\/p>\n\n\n

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Salt and measuring spoons taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The salt was measured out and transferred to the bread machine basket with the water, eggs, flour, and sugar:<\/p>\n\n\n

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Salt transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

Oil and a measuring cup were taken out:<\/p>\n\n\n

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Oil and measuring cup taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The oil was measured out (oops twice as much as I should have used):<\/p>\n\n\n

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Oil measured out<\/figcaption><\/figure>\n<\/div>\n\n\n

The oil was transferred to the bread machine basket with the water, eggs, flour, sugar, and salt:<\/p>\n\n\n

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Oil transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Oil transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

A little note at this point:<\/strong><\/u> Since this recipe calls for using a bread machine, I strongly recommend using bread machine yeast; standard bread yeast behaves differently — although not necessarily badly — and in a bread machine, will produce a strong yeasty odour and taste, no doubt due to different timing required for it to act properly. Should you be making bread dough another way, including using standard bread yeast, of course I do not have any advice on that front. \ud83d\ude42<\/em><\/p>\n\n\n\n

Bread machine yeast and measuring spoons were taken out:<\/p>\n\n\n

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Bread machine yeast and measuring spoons taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Two teaspoons of bread machine yeast were measured out:<\/p>\n\n\n

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Bread machine yeast measured out<\/figcaption><\/figure>\n<\/div>\n\n\n

The bread machine yeast was added to the bread machine basket with the water, eggs, flour, sugar, salt, and oil:<\/p>\n\n\n

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Bread machine yeast transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n
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Bread machine yeast transferred to bread machine basket<\/figcaption><\/figure>\n<\/div>\n\n\n

The bread machine basket with all the ingredients was placed in the bread machine, and the unit was set to the dough only cycle, which in the case of my bread machine is setting #8, with a cycle time of 1h30:<\/p>\n\n\n

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Bread machine set to dough cycle<\/figcaption><\/figure>\n<\/div>\n\n\n

The bread machine was turned on:<\/p>\n\n\n

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Bread machine turned on<\/figcaption><\/figure>\n<\/div>\n\n\n

While the bread machine was preparing the dough, baking trays were taken out:<\/p>\n\n\n

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Baking trays taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Parchment paper was taken out:<\/p>\n\n\n

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Parchment paper taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Sheets of parchment paper were cut off the roll and placed on the baking sheets:<\/p>\n\n\n

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Parchment paper placed on the baking sheets<\/figcaption><\/figure>\n<\/div>\n\n\n

The baking sheets were put aside for later.<\/p>\n\n\n\n

An electric frypan was taken out:<\/p>\n\n\n

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Electric frypan taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The electric frypan was plugged in, and the ground beef was placed in the electric frypan:<\/p>\n\n\n

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Ground beef placed in electric frypan, and electric frypan plugged in<\/figcaption><\/figure>\n<\/div>\n\n\n

The chopped cabbage was placed in the electric frypan:<\/p>\n\n\n

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Chopped cabbage placed in electric frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

Salt was added to the electric frypan:<\/p>\n\n\n

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Salt added to electric frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

An onion was taken out and weighed to be sure it was enough (“about” a quarter pound of chopped onion in the end):<\/p>\n\n\n

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Onion taken out and weighed<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion was placed on the cutting board:<\/p>\n\n\n

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Onion placed on cutting board<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion was trimmed:<\/p>\n\n\n

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Onion trimmed<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion was cut in half:<\/p>\n\n\n

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Onion cut in half<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion half was sliced into half coins:<\/p>\n\n\n

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Onion sliced<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion slices were chopped:<\/p>\n\n\n

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Onion chopped<\/figcaption><\/figure>\n<\/div>\n\n\n

The rest of the onion was chopped, and the chopped onion was transferred to the electric frypan, and the ground beef was cut up with an egg flipper:<\/p>\n\n\n

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Onion added to electric frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The ground beef was broken up further, and the ground beef, cabbage, and onions were mixed together:<\/p>\n\n\n

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Ingredients broken up and mixed together<\/figcaption><\/figure>\n<\/div>\n\n\n

Cheese was weighed out:<\/p>\n\n\n

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Cheese weighed<\/figcaption><\/figure>\n<\/div>\n\n\n

The cheese was grated:<\/p>\n\n\n

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Cheese grated<\/figcaption><\/figure>\n<\/div>\n\n\n

The grated cheese was transferred to a bowl, and put aside for later:<\/p>\n\n\n

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Grated cheese transferred to bowl<\/figcaption><\/figure>\n<\/div>\n\n\n

Once the meat mix was cooked, the electric frypan was unplugged:<\/p>\n\n\n

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Fried ingredients cooked<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, I took out a large serving plate and a kitchen knife in anticipation of the bread machine dough cycle completing:<\/p>\n\n\n

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Large plate and kitchen knife taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The bread machine finished its dough cycle:<\/p>\n\n\n

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Bread machine dough cycle complete<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, I started to preheat the oven, set to 350F, and one of the racks was placed in the top position (photo taken after preheating):<\/p>\n\n\n

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Oven preheated to 350F<\/figcaption><\/figure>\n<\/div>\n\n\n

The dough was taken out of the bread machine basket:<\/p>\n\n\n

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Dough taken out of bread machine<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, to get 24 roughly similarly sized balls of dough, I am using what I call the “Jamie Oliver Method” because I saw Jamie Oliver use this method on one of his shows with bread dough: <\/p>\n\n\n\n