Two styles sausage buns
I love sausage buns, the dough is so soft and fluffy. I could eat these everyday as lunch. You can make different ones so you won’t get bored with them, try different sausages etc. Until now I only made the spiral formed ones, Hong Kong style sausage buns. Then I couple weeks ago I saw different shapes with cheese and ketchup on top of them. Seemed easy and worth a try.
This is how they came out, it’s the same recipe as last time but now a different shape. These are maybe even tastier than the Hong Kong style ones, because they have something extra. Try them yourself and share your pic on Hungry at Midnight on Facebook!
- 50gm/ ⅓ cup bread flour
- 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
- 350 gm bread flour
- 55 gm caster sugar
- 5 gm salt
- one egg/56 gm egg
- 125 ml milk
- 120 gm tangzhong (refer to this recipe for making tanzhong )
- 5 to 6 gm instant yeast
- 30 gm butter (cut into small pieces, softened at room temperature)
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off. That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead.
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather.)
- Transfer to a clean floured surface. Deflate and divide the dough into four to 10 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes
- Knead each part into a long tube, about 41cm in length (it depends on how long your sausage). Roll to enclose the sausage, with seals facing down.
- Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Roll out each part until it's a rectangle that can cover your sausage. Place the sausage on top in the middle and make cuts into the dough left and right from the sausage. Criss-cross the cut pieces on top of the sausage. Place buns on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Brush whisked egg on surface of rolls. Top with some ketchup if you'd like. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.
- Roll the dough until it's a rectangle big enough to cover the sausage. Cover the sausage in the dough and cut in four pieces. (more or less, depending on the size of your sausages. Place the pieces together on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Brush whisked egg on surface of rolls. Top with some grated cheese if you'd like. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.