Sausage Buns
The breads I loved as a child were not peanut butter and jam Wonder Bread sandwiches, but the assortment of breads made from hong kong bakeries: cocktail buns (雞尾飽) , plain sweet bread (排飽) and pineapple buns (菠蘿飽), just to name a few.
Ingredients(A)
strong flour 100g
sugar 20g
egg 1/4
butter 10g
milk powder 3g
custard powder 3g
sugar 20g
egg 1/4
butter 10g
milk powder 3g
custard powder 3g
Ingredients(B)
dried yeast 2-3g
warm water 50g
dried yeast 2-3g
warm water 50g
Ingredients(C)
hotdog sausage 4 pieces
hotdog sausage 4 pieces
Method
1. Mix ingredient (B) together and leave it for 10 mins.
2. Mix ingredient (A) excluding butter in a large mixing bowl. Gradually add in (A), and combine, stirring until it comes together in a rough dough. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together.
3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough.
4.Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.5 hours, or until roughly doubled in size.
5. Gently deflate the dough and divide into 4 pieces, one for each of your sausages. You’ll want to roll these out into little logs, and then let them rest for 5 minutes or so to relax the gluten.
6. Roll out each log again and gently stretch them into thinner, longer logs. They’ll need to be long enough to wrap around your sausage.
7. If you want the middle bulge of your bun to be bigger, you could also at this point taper the ends of your dough log by rolling the very ends a bit thinner until they form a point at each end. Wrap the log around the sausage and try to leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. You’ll want to place the shaped buns on a greased baking sheet, parchment paper or a silicone baking mat.
8. Cover the buns with a damp cloth and let them rise until roughly doubled again. When they start to look puffy, brush them lightly with the egg wash.
9. Bake on the middle rack of a preheated 170C oven for 18 minutes
2. Mix ingredient (A) excluding butter in a large mixing bowl. Gradually add in (A), and combine, stirring until it comes together in a rough dough. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together.
3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough.
4.Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.5 hours, or until roughly doubled in size.
5. Gently deflate the dough and divide into 4 pieces, one for each of your sausages. You’ll want to roll these out into little logs, and then let them rest for 5 minutes or so to relax the gluten.
6. Roll out each log again and gently stretch them into thinner, longer logs. They’ll need to be long enough to wrap around your sausage.
7. If you want the middle bulge of your bun to be bigger, you could also at this point taper the ends of your dough log by rolling the very ends a bit thinner until they form a point at each end. Wrap the log around the sausage and try to leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. You’ll want to place the shaped buns on a greased baking sheet, parchment paper or a silicone baking mat.
8. Cover the buns with a damp cloth and let them rise until roughly doubled again. When they start to look puffy, brush them lightly with the egg wash.
9. Bake on the middle rack of a preheated 170C oven for 18 minutes
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