Recreating Sam's Cheese Crispy Beef Roll

The bread's surface is golden brown and crispy, sprinkled with dry cheese powder and baked to create enticing light brown spots. Its round and plump appearance is incredibly appetizing. The moment you bite into it, the crispy crust and savory cheese aroma fill your nostrils; the inside is soft and fluffy like a cloud. When you break it open, long strands of mozzarella cheese stretch out, wrapping around tender, fragrant beef chunks. The spiciness of black pepper, the sweetness of bell peppers, and the crispness of cabbage intertwine, creating a savory and flavorful taste that isn't greasy. It perfectly replicates the soul of Sam's Club, making every bite incredibly satisfying!

Ingredients

Steps

First, prepare the ice water for later use.
Put all the dough ingredients into the mixing bowl and knead until it reaches 90% membrane consistency (it can be stretched into a thick membrane, and the edges of the tear are slightly rough).
Cover the kneaded dough with plastic wrap to keep it moist, and let it ferment in an environment of about 30°C until it doubles in size. It is ready when a hole poked with a finger does not shrink back or collapse.
While the dough is fermenting, prepare the filling: cut the beef into small cubes/minces, add light soy sauce, black pepper powder, 1 tablespoon of cooking wine, 20 grams of barbecue sauce (or steak black pepper sauce if you don't have barbecue sauce), then add diced onions and mix well. Marinate for at least half an hour to allow the beef to absorb the flavors.
Cut bell peppers into strips, shred cabbage, and chop scallions. Prepare all ingredients (using cabbage instead of green chili peppers makes the flavor sweeter and cuts through the richness).
Heat olive oil in a pan, add the marinated beef and stir-fry until it changes color. Immediately add bell peppers and shredded cabbage, stir-fry until half-cooked, then turn off the heat. Transfer to a container with a strainer to drain excess liquid and prevent leakage when wrapping.
Deflate the fermented dough, divide it into small dough balls of about 100 grams each, roll them into balls and let them rest for 15 minutes.
Take a small dough ball and roll it out into a large, thin rectangle.
Spread the drained ground beef on top, add mozzarella cheese, and then sprinkle with chopped green onions.
Place the rolled bread dough in the oven, add a bowl of hot water, and let it rise a second time until it is 1.5 times its original size. Spray some water on the surface and sprinkle with dry cheese powder.
Preheat oven to 180°C, place bread dough in the oven. Dry cheese powder is easy to burn, so be sure to cover it with aluminum foil/baking tray. Bake until the surface is golden brown and the inside is cooked through (adjust the specific time according to the size of the dough, generally 20-25 minutes).
The moment you bite into it, the outer crust is so crisp it crumbles, and the savory aroma of the dry cheese powder explodes in your mouth, becoming more fragrant with each chew; the bread inside, however, is soft and fluffy like a cloud, not dry at all. The moment you break it open, long strands of mozzarella cheese stretch out, wrapping around tender, juicy beef chunks, the spiciness of black pepper, the sweetness of bell peppers, and the crispness of cabbage—it's savory and flavorful without being greasy. Every bite is packed with filling, replicating the soul of Sam's Club's flavor, so delicious you can't stop eating!