Small hot dog buns

Overview

I often make hot dog buns, mainly because they taste good, are easy to carry, are breakfast, and can be taken as a snack for children. They are clean, hygienic and delicious.

Tags

• staple food
• baking
• home cooking
• butter
• egg
• egg liquid
• high gluten flour
• hot dog sausage
• milk powder
• sesame
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Place an egg, 160 grams of milk (can be slightly heated to 30 or 40 degrees Celsius), 40 grams of white sugar, 15 grams of milk powder, and 3 grams of salt (put in one corner) at the bottom of the bread machine, then add 300 grams of high-gluten flour, and add 5 grams of yeast at the top. Turn on the dough function of the bread machine, which will take 1.5 hours. About 20 minutes after starting, add 30 grams of chopped butter at room temperature. The bread will continue to work until the dough is ready.

   

2. 2 Before taking out the dough, use the quick dough function for 3 to 5 minutes before taking it out. There is no need to manually knead the dough to deflate it.

   

3. 3 Divide the dough into 24 small portions and cut the homemade sausage into small strips and set aside.

   

4. 4 Roll out a portion of the dough into a long sheet and roll it into a long strip. Set aside.

   

5. 5 Take a portion of the dough roll and roll it into a long strip and wrap it around the small intestine, pinching both ends tightly to prevent the back from unraveling.

   

6. 6 Place the rolled hot dog embryos in the oven to rise for about twenty minutes.

   

7. 7 Take an egg yolk and a little egg white and beat well and set aside

   

8. 8 Preheat the oven to 180 degrees for 5 minutes, brush a layer of egg yolk liquid on top of the fermented hot dog embryos, and sprinkle a little sesame seeds on the surface. Bake in the oven at 180 degrees for about twenty minutes.

   

9. 9 After the bread is toasted, take it out and put it on the grill to cool.