Thursday, November 28, 2013

Sausage Bun

26.11.2013 - Batam.  Im using the same recipe and amount of ingredients of Butter Milk Buns for Sausage Buns & Soft Roll or you call it Dinner Roll.

With the same amount of ingredients, i managed to make 5 sausage buns and 7 soft rolls.   Why 5 sausage buns?? :P because i have left only 5 sausages in my fridge! LOL..if you have more sausages, you can go ahead to use up this dough for sausage buns or all for soft roll. is up to your individual desire.   This recipe has a very small amount.  I probably need to use another recipe with more quantity ingredients to make more buns.

I really LOVE this recipe.  Both the sausage buns and soft roll turn out fantastically perfect!! what could i say more! Just Perfect and delicious!! I made this at 12:00midnight...LOL..i can't wait till morning for the buns!! Just too delicious....gosh..Right after it was cooked, nothing's more better than a hot buns fresh from your oven with the delicious butter, really satisfying! Amen! I have a good night sleep after that. haaa...



Gelatinised dough
50g bread flour ( cekar kembar )
35ml hot boiling water
1. Place Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours ( I did not put it in the fridge this time, just it straight away after it cooled down)

To prepare Basic sweet bread dough
150g bread flour ( cekar kembar )
50g plain flour ( segitiga biru )
40g sugar
1/2 tbsp instant yeast
1/4tsp salt
88ml cold milk
1 small egg
30g cold butter, cubed

Filling:-
5 Chicken Sausages

METHODS:-
1. Combine flours, sugar, yeast and salt together in a mixing bowl.

2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.

3. Using a stand electric mixer, mix on low speed, adding cold milk gradually. Until evenly knead through

4. Mix until dough is well combined and leave the sides of bowl.

5. Add in the cold butter cubes ( i shave the butter technique from chef Micheal kitchen ) and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.

6.Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 12 portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.

7.  Get the chicken sausage ready.

8. On a lightly floured work surface, roll each dough into a round disc with a rolling pin. Take 5 dough aside to make sausage buns and 7 for soft rolls ( if you wanna use this all for sausage buns or soft rolls you can do so, is up to your desire )  For sausage dough, roll out the dough to an oval shape, put the one whole chicken sausage in the centre and make a few cuts on both side, wrap each strip to the sausage, seal properly or else the strip will come off while baking. For soft roll, round the dough with both hands and transfer to the baking tray as easy as that.

9. Place soft roll and sausage buns on round or square pan. I grease pan with magerine and dust with bread flour

10. Once completed, set aside to rest for 15mins. preheat oven at 180c.

11. Brush egg wash on top of the doughs before bake.

12.  Put tray at the centre of the oven and bake for 25 minutes for Soft Roll and bake Sausage buns 35 minutes or until golden brown.

 roll out the dough to an oval shape, put the one whole chicken sausage in the centre and make a few cuts on both side, wrap each strip to the sausage, seal properly or else the strip will come off while baking.

  set aside to rest for 15mins

Brush egg wash on top of the doughs before bake.



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