Baking: Recipes for Dinner Rolls (Various Flavors)

🍎Preparation, Kneading, and First Proofing: See the instructions for the small dinner rolls (original flavor). 🍎Preparing the Fillings: 1. Mung Bean, Red Bean, or Purple Rice Filling: 75g, divided into three equal portions and rolled into balls. 2. Pork Floss and Salad Dressing Filling: Chopped scallions, pork floss, and salad dressing as needed. 3. Garlic Sauce: 20g softened butter + 10g minced garlic + 1g salt + 2g chopped scallions. Mix well and divide into three equal portions. 4. Cranberry and Coconut Filling: 10g softened butter + 13g sugar + 10g milk powder + 30g egg liquid + 35g shredded coconut + 20g chopped cranberries. Mix well and divide into three equal portions. 5. Pineapple Bun Crust: 25g softened butter + 20g sugar + 7.5g egg liquid + 7.5g milk powder + 35g low-gluten flour. Mix the above ingredients thoroughly and knead into a dough. Divide the dough into three equal portions, cover with plastic wrap, and refrigerate for a while before use. 6. Custard Filling: In a small stainless steel bowl, combine 33g all-purpose flour, 10g milk powder, 47g granulated sugar, 100g milk, and 1 large egg. Whisk until smooth. Finally, add 33g melted butter and whisk until combined. Pour the mixture into a small saucepan and bring to a boil over high heat, then reduce to low heat and simmer continuously with a small silicone spatula until it solidifies and clumps together. You will get 253g of custard filling. Divide the filling into 12 equal portions of 21g each, cover with plastic wrap, and set aside. Custard filling (21g) + dough (35g) = 56g. 7. Sausage Filling: Use HARVEST brand sausages (1.5kg, three-pack). Each sausage weighs 83g. If divided into two equal portions: approximately 40g of sausage + 55g of dough, wrapped together. If divided into four equal portions: approximately 20g of sausage + 55g of dough, wrapped inside. 8. Pork floss and tomato sauce filling: 15g of pork floss + 10g of tomato sauce + 55g of dough. 9. Snowflake sauce: For 4 buns: 10g of butter + 7g of milk + 5g of sugar + 10g of low-gluten flour. Mix directly like garlic sauce, spread on the surface of the bread after the second rise, and then bake. 🍎 Degassing and rounding: Transfer the dough to a silicone mat, lightly dust the surface with flour. Press the dough firmly from the center outwards into a round shape to degas. Then fold the round shape four times from left to right and bottom to top, and round it again. 🍎 Equal division and resting: Weigh the dough (660g) and divide it into 12 equal portions of 55g each. Round each portion, cover with plastic wrap, and let rest at room temperature for 20 minutes.

🍎Shaping and Filling: Take out each small dough ball, shape and fill it. Cover the filled dough balls with plastic wrap and put them back in the refrigerator. Then take out another small dough ball. 1. Diagonal mung bean/red bean/purple rice filling: Flatten the dough ball with the bottom facing left, and roll it out into a large round sheet with a rolling pin. Wrap 25 grams of mung bean filling inside and pinch it tightly. First, press it into an oval shape with your hands with the bottom facing down, and then slowly roll it out back and forth with a rolling pin until it becomes a long oval shape. Make several diagonal cuts at a 45° angle with a knife to cut through the top surface. Turn it over, fold the left and right long sides towards the middle, fold the top short side down to two-thirds, and then fold the bottom short side up to completely cover the top short side. Make sure the overlapping top and bottom short sides are completely pinched together. Turn it back to the right side, brush the surface with water and sprinkle with white sesame seeds. Done. Cover with plastic wrap and refrigerate to relax. 2. Twisted dough stick, pork floss and salad dressing filling: Place the dough ball with the smooth side facing down, roll it out into a large square sheet with a rolling pin, spread a layer of salad dressing, and then add pork floss and scallions. Roll up from bottom to top, leaving a finger's width at the top of the long strip. Cut the bottom into three equal sections, braid them into a three-strand braid, and overlap the two sections at the bottom, pinching them together tightly. Turn it back to the right side. Cover with plastic wrap and refrigerate to relax. (Simple method: After the first rise, directly knead the dough into a round shape, after the second rise, brush with whole egg wash, and after baking, spread salad dressing on the surface and then add pork floss.) 3. Garlic Sauce Filling with Scissors: First, press the dough into a square shape with your hands, then slowly roll it out back and forth with a rolling pin until it is a square. Turn it over, fold both ends towards the middle in thirds to form a long strip. Roll it out again until it is long and even, and roll it up from top to bottom. Temporarily completed. Cover with plastic wrap and refrigerate to relax. (Simple method: After the first rise, directly knead the dough into a round shape, after the second rise, brush with whole egg wash, cut a long slit in the middle and add garlic sauce.) 4. Coconut Sauce Filling with Cut Slits: First, press the dough with your hands into an oval shape with the bottom down, then slowly roll it out back and forth with a rolling pin until it is a rectangle. Spread a portion of coconut sauce evenly on it. 5. Pineapple Bun: Place the puff pastry dough in your right hand, press it into a round shape with your left hand, and wrap it tightly on top of a small dough ball that has already risen. Then brush with egg yolk, and gently score a grid with a toothpick before sending it for a second rise. (Alternatively, use a scraper to flatten the dough, cut with a round mold, loosen the dough, brush with egg yolk, and score lines.) 6. Custard Filling: After the first rise, add the filling and knead into a round dough. After the second rise, brush with whole egg and bake. 7. Sausage Filling: After the first rise, knead into a round dough. After the second rise, brush with whole egg, cut a long slit in the middle, place the sausage inside, squeeze on salad dressing and ketchup, and sprinkle with shredded mozzarella cheese. 8. Pork Floss and Ketchup Filling: After the first rise, add the filling and knead into a round dough. After the second rise, brush with whole egg and bake.

🍎Second Proof: Place a bowl of hot water in the oven. My baking pan is 25cm×28cm×3cm. Place all the small rolls on the baking pan lined with parchment paper and put it in the middle rack of the oven. Proof for 40 minutes to 1 hour, until they are 1.5 times their original size and spring back quickly when lightly pressed. Remove the baking pan. Cut the garlic roll in half with scissors and spread garlic sauce inside. Brush a layer of beaten egg on the coconut roll. Place at room temperature and cover with aluminum foil to prevent drying. Remove the hot water. Preheat the oven. 🍎Baking: Bake in the middle rack of the oven at 320℉ for 25 minutes, covering with aluminum foil when there are 15 minutes left. Remove from the oven immediately after baking, and immediately pull the parchment paper off the baking pan. Let it cool on a wire rack. After three minutes, brush the surface with a layer of honey water (5g honey + 2.5g water). Let it cool completely before eating. 🍎ps: Wrap any leftover dinner rolls in plastic wrap and freeze. When you want to eat them, thaw them at room temperature, spray them with water, and then bake them in a 300℉ oven for 5 minutes.