Freshly baked mini sausage buns - by Chris Chua

Chris Chua added 4 new photos.
Freshly baked mini sausage buns. Yummylicious!!! Finally successful.
- 200g Bread flour
- 150g milk
- 35g sugar
- 3g instant yeast
- 1/8tsp salt
- 25g butter, room temperature

- 19 Mini cocktail sausages (defrost and pat dry)
- 1 Egg yolk (egg wash)
1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
2. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
3. Divide the dough into 20g each and roll into small balls, rest for 10mins.
4. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins.
5. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll.
6. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Let it to proof for another 30-45mins.
7. Apply egg wash and bake at a pre-heated oven 180C for 20mins.

Fiona Lau

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