(65°C) Sausage Bun

I like the tangzhong recipe very much because it making the bun soft and fluffy. 

 



Ingredients:- (12 pcs)
350g bread flour
55g caster sugar
5g salt
1 egg
7g milk powder (to increase fragrance, optional)
125 ml milk
120g tangzhong (refer to this recipe for making tanzhong)
6g instant yeast

30g butter
12 sausages
Cheddar cheese

Method:-

1. Combine all dry ingredients and 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.

2. 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 1 hour.

3. Divided the into 60g each. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

4. Shape and roll to enclose the sausage. Place on a baking tray. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.

5. Brush whisked egg on surface of rollsBake in a pre-heated 180C oven for 15 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.