Hot Dog Bun
by Looking for Mimi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put all the ingredients except the butter into the dough mixing tank and beat until the thick film can be pulled out, add the softened butter, and continue to beat until the dough can pull out a strong film. Put the kneaded dough into a container, cover with plastic wrap, and ferment to double its size at 28 degrees. Dip your fingers in the flour and poke holes without rebounding or collapsing.
2. Take out the dough, divide it into two, round and relax for 10 minutes. Roll them out one by one and put them into the kitchen mold. After the second fermentation to 1.5 times the size, you can press the surface lightly with your fingers without rebounding.
3. Brush the egg liquid on the surface, put it into the preheated Baicui oven, heat up and down at 185 degrees, bake the lower layer for about 18 minutes, and cover with tin foil in the middle. After being out of the oven, immediately demould, and pour it on a drying net to cool.
4. Shred cabbage, slice tomatoes, and fry sausages. Cut the bread halfway from the top without cutting it, squeeze into the salad dressing, spread lettuce, tomatoes, sausage, and cabbage, then squeeze the tomato sauce and salad dressing.
5. Finished product.
Tips:1 Yogurt is thick, not a lactic acid bacteria drink.
2 The water content of the flour of each brand is different, and the consistency of the yogurt is also different, so you can reserve 10 grams of yogurt first, and decide whether to put it all out according to the actual state of the dough.
3 This recipe can make two hot dog buns.
