I have been making bread at home more often since the lock-down at the end of March. Today I’m sharing with you how I made sausage buns. I really like how puffy the shape is and I learned this shaping method from my baking buddy Bonnie. As you could see from my blog post, Whole Wheat Sausage Buns (Poolish Starter), I used to roll the dough into a 12” large circle and then use a pizza cutter to cut the dough into 8 to 10 wedges. This is very convenient and time-saving but I don’t always get even portions out of it. This time I used a scale to weigh the dough and then stretched each dough piece out patiently into triangles. My buns are more even in size this way.
My dough recipe is adapted from Milk Dinner Rolls (Tangzhong Method) with a light twist. I was too lazy to make Tangzhong so I used the straight dough method instead. You could also use this as a basic sweet dough recipe and make other HK style bread.
Sausage Buns 腸仔包
For the Sweet Dough
250 g bread flour
115 -130 g water
30 g beaten egg
15 g dry milk powder
35 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
35 g unsalted butter, softened
3.6 g instant yeast
30 g beaten egg
Add flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
Add egg, milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a membrane when stretched, about 5 minutes. Add yeast and knead with medium-low speed until the membrane is translucent and would tear easily with uneven edges when stretched, about 5 more minutes. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 8 equal portions. Shape each into a tear drop. Keep covered and let rest for 20 minutes.
Gently flatten and stretch the dough pieces into triangles. The base would be about 2/3 of the sausage length and the height would be 2 to 2.5 times as long as the sausage (if the dough is too elastic then let rest for 10 more minutes and come back with the stretching). Place a sausage on the base of the triangular dough and roll up. Try to wrap the dough around the sausage 3 times and place the tip on the base. Repeat with the rest of the dough and sausages.
Arrange the shaped buns on a parchment paper lined baking sheet, making sure to leave enough space between them. Let rise in a warm place for 45 to 60 minutes until puffy and almost doubled in size. I proofed mine using the proof function of my oven.
Preheat the oven to 325℉/165℃. Brush bread surface with egg wash. Bake for 18 to 22 minutes until golden brown. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
Knead the dough to this stage if making dinner rolls and small buns.
It is very convenient to divide the dough with a pizza cutter this way. But sometimes I still end up with uneven portions like this =(
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