Back then
when I haven’t pick up baking as my hobby, I thought making bread or bun is one
of the toughest and time consuming task to do. After getting to know more about
baking, making bread was never hard to make at all, it need the least attention
to make I suppose. Unlike my other baking such as macaron, I need to constantly
checking if it is in the right texture and you need to be super accurate. Now
making bread has become one of my daily routine, now my family rarely buy bread
from outside. I really should thank to my friend who gave me a bread maker for Christmas
present.
This is the
first time I made Asian style bread, it basically similar to my other recipe
for Hot Cross Bun. This Hong Kong Style Sausage Bun is one of my favourite bun
while I still living in HK as a kid, I still remember back then my parent or
grandparent always bought me sausage bun after picking me up from school. And
that is usually the time when a freshly baked sausage bun is out from bakery, I
love the scent of freshly bake bread it just make you feel hungry no matter
what.
Same as my
other bread recipe, I use the Tangzhong water roux technique too. It help the
bread retain the moist better and softer in texture. You may have notice most Asian
bakery tend to prefer soft and fluffy bread than hard and crunchy like baguette.
Even now I had try so many different variety of bread, this Hong Kong Style Sausage
Bun is still one of my comfort food, not only because of the taste but it also
bring back a lot of old memory.
Hope you
enjoy this recipe and get to try my home town famous sausage bun.
Ingredients
120g TangzhongWater Roux
125ml Milk
1 Egg
55g Sugar
4g Salt
350g Bread
Flour
1 tablespoon
Milk Powder
6g Instant
Yeast
30g Butter
Softened, room Temperature
6 Frankfurt Sausages
1) Bread
Machine: According to your bread maker instruction, select dough function. Add
in the wet ingredient and then dry ingredient, once it start form dough add in
the butter. Once the dough cycle finish, dough should be about double in size.
Alternative - Hand Knead:
Put all dry ingredients in a clean working surface, make a well and put all wet
ingredients in. Knead until it becomes dough and gluten has developed. Cover with
wet towel until it double in size (Approximately 45-60 minutes).
2) Transfer to clean floured working surface, gently deflated the dough and squeeze all the air out. Divide dough into 6 portions. Cover with Cling wrap and rest for 15 minutes.
3) Knead dough
into a long tube like (approximately 40cm), roll around the sausage with seal
face down.
4) Place on baking tray line with baking paper and cover with cling wrap or wet towel and rest for 45-60 minutes until double in size.
5) Pre-heated oven to 180 degree C and brush whisked egg on surface of the rolls.
6) Bake for
about 25-30 minutes until golden brown. Transfer to rack and let it cool down.
Bon Appetite.
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