This is another bread making using 65C water roux method. I made six hot dog buns in flower shape and 12 mini hot dog buns. Another popular soft bun love by my family.
25g bread flour
195g bread flour (used 200g)
90g top flour (used cake flour)
6g dried instant yeast
1/4 tsp salt
30g fine sugar
12g milk powder
75g water roux
45g unsalted butter, small pieces
6 big sausages
6 big sausages cut into half > 12 small sausages
some spring onion, chopped
1 egg, lightly beaten
1 tbsp salad oil or vegetable oil
1/4 tsp salt
1 tbsp golden syrup
some white sesame seeds
1. Prepare water roux: Cook the bread flour with water until the liquid just thicken. Set aside to cool.
2. Prepare bread dough: In the KA mixing bowl, place all dry ingredients, add egg and water roux. With KA speed 1, mix for a min, then gradually add in water. Change the KA speed to 2. Let KA knead the dough until it form rough dough (you may dust some extra flour if it is too sticky). Add butter and change the KA speed to 4. Let it knead until the dough is able to pull away from the mixing bowl. Check if the dough has reach window pane stage.
Cover the dough and proof until it double its size. Punch out the air and divide the bread dough into the desire portion. Let the bread dough rest for 10 mins. Flatten the dough ball into long and place a piece of sausage in the middle. Wrap it up and seal the edge. Use a scissor to cut 4 lines along the sausage dough, cut through the sausage but NOT the bottom of the dough. Twist the dough and arrange the sausage in round. Let the dough proof until it double its size again.
3. Prepare the glazing: mix the salad oil with salt, golden syrup and egg together, mix well.
Use a brush to egg wash the bread dough, sprinkle with chopped spring onion and sesame seeds.
4. Bake at preheat oven at 160C and bake for 15 mins. (The oven temperature may varies depends on the oven capacity).