Breakfast Sausage Buns-90-minute Super Fast Hand Sausage Bread Tutorial

Name: Breakfast Sausage Buns-90-minute Super Fast Hand Sausage Bread Tutorial
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 1 egg; 20g Softened unsalted butter at room temperature; 50g Light cream; 50g Ice water; 2g salt; 25g Caster sugar; 3g yeast; 10g White sesame; 8 pieces Sausage

by Dad pats cake

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are many different names for sausage buns, sausage bread, hot dog bread, sausage roll and so on. Ever since I was a child, I have always liked intestine buns, especially the sausages inside. I often eat the bread first, and eat the sausages slowly at the end.

Now I have the freedom of intestine buns, and I often make them for my family. Not only for breakfast, as long as you are a little hungry, come anytime, anywhere~

It only takes 90 minutes to cook this recipe from noodles to baking. It can be eaten when you wake up in the morning, and there is no pressure to make it~

The amount of the recipe is the amount of 8 breads, you need to increase or decrease the number of breads, only need to change according to the proportion.

I added butter from the beginning. As long as the amount of butter is small (less than 10% of the flour mass), there is no difference between adding it directly and adding it later.

The eggs, whipped cream and water in the dough are best refrigerated so that the noodle temperature can be controlled.

Breakfast Sausage Buns-90-minute Super Fast Hand Sausage Bread Tutorial

1. The ingredients are at a glance. Unsalted butter is brought out in advance and softened at room temperature. Beat the egg liquid, add half to the dough, and half to brush the egg liquid.

Breakfast Sausage Buns-90-minute Super Fast Hand Sausage Bread Tutorial recipe

2. Put flour, half an egg, butter, light cream, water, salt, sugar, and yeast into the noodle bowl.

3. Stir at low speed until there is no dry powder, then turn on high speed. I use Kaywood’s chef xl chef machine. I set it at low speed for about 2 minutes at 1st gear, and at high speed at 5th gear for 12-15 minutes to reach full muscles.

4. Beat the dough for about 12 minutes, dip your hands in water, pull a piece of dough, and gently pull it to both sides, a thinner film can appear. The dough is about 90% tendon.

5. The beaten dough does not need to be loose, it is directly divided into 8 small doughs of about 45 grams.

6. Arched hands and began to knead the dough. The first piece of dough divided in the previous step, this step is the first to round. This way each dough has some relaxation time.

7. According to the technique in the picture, round all the dough.

8. According to the technique in the picture, tilt the palm of your hand and roll the dough into a drop shape.

9. Roll all the dough into a drop shape.

10. Start wrapping sausages.

11. According to the technique in the picture, first roll out the big end of the dough to both sides. Pinch the drop-shaped head in one hand and pull the dough toward you, and use a rolling pin in the other to roll out the dough.

12. Put the sausage on the big end of the dough and roll it up gently, not too tightly.

13. The bottom of the rolled bread is coated with sesame seeds.

14. The shaped dough can be put into the proofing box. Temperature 38 degrees, humidity 80%, 45 minutes. You can also put a bowl of hot water in the oven in advance, and put the bread in to proof for 45 minutes.