Mini black pepper chicken sausage roll - by Samantha Koh

Played with dough today. Finally get the texture that I wanted.
Mini black pepper chicken sausage roll. Shiok!
500g bread flour
50g sugar
300ml milk
1/2 tsp salt
11g instant yeast
50g softened butter

1) Mix well all ingredients except butter till smooth.
2) Add in butter, knead till smooth and elastic.
3) Proof dough for about 1 hr, till twice its original size.
4) Punch out air from dough, divide and shape as desired.
5) Place shaped dough on baking tin, proof for the second time for about 50min.
6) Bake at preheated oven at 170 degree, for 20 minutes.
This is a versatile dough. Cut the salt and add sugar to make sweet dough. Make into any shape, fill with any fillings. Let your creativity run free!!!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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