Savoury Brioche Rendang Pinwheel
- My Blue Tea
- Jan 30
- 3 min read
Rendang All-ways! Fluffy, buttery brioche
Kia Ora, flavour lovers! Quirky Lynn here in Aotearoa, once again showing just how versatile our Super Spice Rendang Powder can be. Introducing: Savoury Brioche Rendang Pinwheels—your new favourite snack, side, or showstopper. These gorgeous swirls of soft brioche and deeply spiced rendang filling prove there are truly Rendang All-ways to innovate in the kitchen. Get ready for buttery, fragrant, utterly moreish bliss.
Savoury Biroche Pinwheel
(makes 14 to 16)
Brioche Dough:
*100 gram butter, melted
*2 eggs, room temperature preferable
*7 gram dried active yeast
*1 tbsp sugar
*1 cup milk, warm
*5 cups plain flour
*3 tbsp Rendang Powder (My Blue Tea)
*2 tsp salt
Traditional Beef Rendang recipe with Rendang base powder
Savoury Rendang Brioche Pinwheel
Method:
(1) Mix the sugar and yeast with the warm milk and let stand for approx. 5 minutes or until foamy.
(2) Melt the butter and let stand to cool then beat the eggs into it.
(3) Mix salt, Rendang Powder and flour together, make a well and pour the yeast and butter mixture into the well then use a bread and butter knife to incorporate the flour into the wet mixture in a circular motion until a dough is form, turn onto a lightly floured bench then knead it for about 5 minutes or until the smooth and shiny dough is form.
(4) Lightly oiled the same mixing bowl used, put the dough in and cover with a damp teatowel to proof for approx. 1 hour or until double the size.
(5) Roll out the dough to the thickness you’ll like and preferred, lightly spread a layer of Tomato Sauce then spread the saute Bacon and Onion evenly out onto the dough then sprinkle grated cheese to your liking (more cheese if you like them cheesy or less cheese if you just want a hint of it) then roll into a long log and cut into thick slices and place into lightly oiled standard or jumbo muffin trays, covered with damp teatowel to proof for 30 minutes.
(6) Pre – heat oven to 180 degrees Celsius whilst the pinwheel is being proof.
Savoury Rendang Brioche Pinwheel
Filling: (to prepare during 1st proof of the dough)
*2 large Onion, thickly sliced
*6 to 8 slices shoulder bacon, thinly sliced
*150g heese, grated
**Lightly saute the onion and bacon together, let it cool.
**Grate the cheese or use grated cheese.
🌙 RAMADAN DEAL ALERT! 🌙 Buy the Spice Pantry (5 packs) ➡️ Get 1 Rendang Pack FREE. Perfect for iftar cooking! ⏳ Limited numbers.
Think beyond Curry!! Unlock endless possibilities with our versatile Rendang Base Powder! Craft the perfect traditional Rendang curry for your Nasi Lemak, bake savory Rendang pies, or even create a show-stopping Rendang Swissroll. Discover how one blend can transform any meal—try it today.
About Lynn - Me Myself and Lynn :
"Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜.
My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌."
by: Lynn Sebastian
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