Sunday, August 17, 2014

Sausage buns

Every time I walk past 'Breadtop', there is an ever-present mysterious mystical force urging me buy their yummy sausage buns as a snack for boss man and the toddler!  (that force is also known as childhood memory)  However, part of me always feel bad buying and eating them - it's the same guilty feeling as when I eat the yummy and yet "sinful" instant noodles! 

So when mum messaged me this cool recipe from her Chinese baking cookbook, I was determined to try because at least I can control the ingredients (some sausages are more sinful than the others). It was a success at first go!  So I think it's pretty forgiving for beginners. 

Now that I know what exactly goes in there, I feel more comfortable feeding this to my toddler. It is fun to make, delicious fresh out of the oven, and smells heavenly! No more 'Breadtop' buns for us!

Sweet Bun Dough:
500g bread flour (High gluten flour)
1 satchet yeast (7g)
100g castor sugar
1 tsp salt
270ml water
50g butter (softened)

20 cocktail sausages

1 egg lightly beaten 
sesame seeds

1. Mix bread flour, yeast, sugar, salt in a mixing bowl. Slowly pour in water.
2. Use slow speed to knead the dough until gluten is formed- approx 10 minutes (can be pulled into thin sheet without tearing).
3. Add butter and knead till well combined.
4. Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with damp cloth.
5. Leave aside to prove till double in bulk. To test, press with finger- the depression should rise up and back to shape.
6. Punch down and knead till smooth (approx 5-8 minutes).
7. Leave aside to rest for 15 minutes.
8. Divide into 20 equal portions. Shape each portion into a roll about 18cm long.
9. Wrap dough around sausage showing two ends.
10. Arrange sausage rolls on a baking tray. Leave to prove for 30 minutes. Preheat oven to 200°C. Brush with beaten egg and sprinkle on some sesame seeds 
11. Bake at 200°C till golden brown, about 12-15 minutes.

1. The sweet bun dough is great for many types of fillings including chicken, sardine, red bean paste etc!
2. For sardine filling- mix 1 can of tomato sardine with 1 T of finely diced onions, and a pinch of sugar. Roll dough into flat circular round, place sardine filling in the middle, wrap up filling and form into balls.
3. Regarding Step 5: Leave dough to prove for at least 1.5 hours or as long as possible. There was once, I started the dough early in the morning, and completely forgotten about it till the end of the day... the dough got so huge and almost spilt over the bowl onto the kitchen counter. The silver lining was: it yielded the BEST and fluffiest bun ever!

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