Mini sausage buns

Overview

Recently, I feel a little disgusted with the oven that I have used for 8 years. Although it is still serving me conscientiously, I always want to replace it with a new model that combines various functions. I thought I would use it one last time today and buy a new one when I go to work tomorrow. But now I decided not to change it. No matter how many functions there are, they are just for kneading dough. I used to be dissatisfied with kneading dough, but today I realized that it has nothing to do with the machine. Just add a small step and perfect dough is no longer a dream.

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Ingredients

Steps

  1. Mix all the ingredients except butter and yeast into a dough and let it sit at room temperature for an hour.

  2. Sprinkle the rested dough with dry yeast and start the dough kneading process. After 20 minutes, add softened butter and restart the dough kneading process.

  3. Normally I don't need to check the membrane. Experience tells me that today's dough was kneaded very well. Take out the dough and place it in a bowl, cover it with plastic wrap and let it rise in a warm place.

  4. The temperature is now only over 20 degrees, and it took about an hour and a half for it to double in size.

  5. Take out the fermented dough, knead it with your hands to deflate the air, and knead it into a small ball.

  6. Weigh out 60 grams of dough, roll it out thinly, and put Taiwanese-style grilled sausage on it. .

  7. Roll it up from top to bottom and pinch it tightly.

  8. Place on a baking sheet lined with oilcloth, put it in the oven, put a bowl of boiling water in the lower pan, and ferment for 40 minutes. Let it double in size, take it out and brush it with egg wash and sprinkle sesame seeds on the surface.

  9. Preheat the oven to 170 degrees and place on the baking sheet.

  10. Bake for 20 minutes, remove from oven and let cool before serving.