Today is my last day of my precious June holidays. I have indeed enjoyed my Greece trip with my darling daughter. Waking up late, shopping and so on. Three and a half weeks passed light lightning and tomorrow I have to go back to work for the preparation of school reopening.
My hands are itching to bake before I get busy again. I did not manage to bake much this holiday. I have a long line up for many recipes and many ingredients waiting for me. Too much things to do but not enough time. That is my usual complain. Even I have time, I do procastinate and spend more time ploughing for recipes than baking or cooking.
Anyway, my last chance today, and I want to do it for my staff. My faithful teachers who are also ending their holidays and going back to work. I have chosen to bake sausage buns for their breakfast, hopefully to bring back smiles on their faces.
Sausage Buns
(makes around twenty buns)
Recipe adapted from Happy Home Baking
300g bread flour
300g cake/top flour
11g instant yeast
100g sugar
1 tsp salt
250ml fresh milk
2 egg
*Tangzhong 3 tbsp
*Tangzhong 3 tbsp
100g butter
20 sausages
A little melted butter for brushing on the buns
20 sausages
A little melted butter for brushing on the buns
Method:
Put all the dry ingredients (1st 5items) in a stand mixer using the dough hook. Mix well.
Add in the milk, eggs and tangzhong. Mix at medium speed for a good 5 minutes at least.
Now add in the butter, and mix until it is no longer sticky.
Testing now and then for the window pane stage.
Take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is good. When it has reached that stage, transfer to an oiled bowl and cover with plastic wrap to let it double to twice the size. In tropical Singapore, it takes about one hour.
Take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is good. When it has reached that stage, transfer to an oiled bowl and cover with plastic wrap to let it double to twice the size. In tropical Singapore, it takes about one hour.
If doing by hand. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough. Place the dough on a lightly floured work surface. Knead the dough until the dough is elastic, smooth and non sticky. it will take approximately 25 to 30 minutes by hand.
When it has doubled, take out the dough and punch it out. Let the dough rest for another 15mins.
Make sure the sausages are dry and not wet.
Divide the dough into 60g portions.
Flour the countertop and roll each portion into long round strips with your floured palms. Then roll
the dough tightly round the sausages without leaving any gaps and seal the edges by gently pressing it down. Gently roll the rolled sausages between he palms to bring it to a rounder shape.
Arrange the buns in a greased, lined or silpat pan. Cover with a tea towel or wrap. Rest them for about another 15 to 20 minutes at the max. I don't suggest you rest it longer because if it grows very fat and big, the strips will come apart and will not be pretty.
I did not brush with an egg wash, I prefer to brush with melted butter after baking because it gives a softer crust.
Bake in an 190C oven for about 15mins until golden brown. Brush melted butter on the buns.
50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by milk, or half water and half milk)
Method:
Mix flour in water well without any lumps. Cook over medium-low heat, stirring all the time.
The mixture becomes thick. Once you notice some “lines” appear in the mixture, it is done. The tangzhong is ready. Remove from heat. You can store it in the fridge if you are not using immediately and can last a few days. The chilled tangzhong should return to room temperature before adding into bread mixture.
