I finally mastered the skill of making his favorite little bread rolls! 💪🏻
Materials
Steps for making sausage buns (hand-kneaded hydrated version)
Making a tangzhong (water roux) and adding it to the dough will make the bread softer. Mix 50g of high-gluten flour with 50g of boiling water (100°C) to form a dough. Wrap the dough in plastic wrap and refrigerate until ready to use.
Don't panic if you don't have chopped parsley! I'll teach you how to make your own 😜 Just wash and drain a bunch of free celery leaves (excluding the stems).
Air fry at 160 degrees Celsius for 20 minutes, then put the contents into a plastic bag, crush them, and set aside.
In summer, use cold milk! Mix milk, eggs, sugar, and dry yeast in a clean bowl.
Resting at rest Resting at rest
Tear the scalded seed into small pieces and gently mix it with the meat.
Put 250g of high-gluten flour in the middle.
Simply knead by hand until it forms a ball.
Hydrate in the refrigerator for 30 minutes to 1 hour. In summer, to control the surface temperature, you can refrigerate it for a longer time.
30g butter 🧈 softened at room temperature
Add 30g softened butter and 3g salt to the mixture and knead it... To save effort, you can cut this part into small pieces several times before kneading it together.
Knead and slap the dough repeatedly until the surface is smooth. If the dough feels too hot in the middle, refrigerate it for 10 minutes to cool it down.
Ferment the dough at 28 degrees Celsius (room temperature) until it doubles in size.
Divide into 8 portions, approximately 68-69g each, roll into balls, seal and let rest for 15 minutes.
It will get a little bigger
Take a ball and poke a hole in the middle.
Use your fingers to enlarge and stretch the hole until it's large enough to fit an intestine.
I used Dacheng German sausage.
Press down inside the sausage casing; otherwise it will spring back during fermentation.
Ferment at 35 degrees Celsius for 30 minutes until it rises to 1.5 times its original size.
Garnish: Sprinkle with white sesame seeds, drizzle with ketchup and salad dressing alternately, and finally garnish with homemade parsley flakes.
180 degrees for 20 minutes
I ate one while it was still hot for everyone 😋 The air holes are so pretty!
It looks so appetizing! 😋 Everyone is welcome to make it together!
