Hot Dog Bun

Name: Hot Dog Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Low-gluten flour; 55g egg; 3g yeast; 10g Sugar; 2g salt; 10g milk powder; 20g butter; 150g Ice water; a little Brush egg liquid on the surface; A small amount Sprinkle white sesame seeds on the surface

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As soon as the child started school, the breakfast had to be eaten in the car on the way to school. It was still the same requirement. It was convenient to hold and the food was smooth, and no soup could flow out. Therefore, recent breakfasts are mainly based on biscuits, buns, and various types of bread.

Today’s hot dog bun was made during the live broadcast. It can not only share with the onlookers, but also prepare the breakfast for the next day at home. It really kills two birds with one stone. However, it takes a long time for the bread to ferment. The whole set is completed, so there is no plan to finish it in 4 or 5 hours. Fortunately, I also shared how to make black pepper crispy sausages, filling up the empty time and learning more.

This bread recipe is versatile, super practical, grilled a few hamburger hot dogs in advance, soft, meticulous and delicious, and served with crispy sausage for breakfast, which is great. After the hot dog bun is ready, you can bite it directly, or cut it horizontally or cut it vertically, and add your favorite sausages, sauces, and vegetables. It is a good breakfast.

Hot Dog Bun

1. The ingredients are ready; adding a small amount of low-gluten flour can increase the softness of the bread, it doesn't matter if you don't add it;

2. All materials except butter are put into the kneading bucket;

3. Start at low speed and then turn to medium speed for whipping to form a dough, add butter when the thick film can be pulled out;

4. First, completely blend the butter into the dough at a low speed, and then beat at a medium speed. The dough is soft, moisturized and non-sticky, which can hold out a transparent and elastic film; poke a hole, the edge is jagged, this state is no problem for making sweet bread of;

5. The dough is rounded and placed in a basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place; now it has entered the summer, and it is enough to ferment at room temperature;

6. When the dough is twice as large, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

7. Tap the dough gently to exhaust, weigh it and divide it into 5 equal parts; knead the dough and let it stand for 10-20 minutes with the cling film, adjust the time according to the room temperature; press the dough gently with your fingers, and the pit does not rebound, which means the fermentation is successful. ; Take a piece of dough, flatten it with the smooth side up, and roll it into an oval shape, then turn the dough over and roll it again;

8. Roll it from top to bottom into a roll, knead it into an olive shape, and place it in a hot dog mold; because the mold is limited, the remaining one is directly rounded and placed in the hamburger mold; it can be placed in the oven and fermented for 20-30 minutes;

9. When the dough is nearly twice the original size, brush a layer of egg liquid on the surface and sprinkle a little white sesame seeds; preheat the oven to 190 degrees;

10. Send the hot dog greens into the middle layer of the preheated oven, and fire up and down at 190 degrees for about 18 minutes. Adjust according to the actual situation of the oven used;