Mini hot dog buns

Overview

Every weekend I set aside a day to spend time with the oven. I feel like I have fallen in love with the oven and never tire of it! It is said that sausages and bread also fell in love, so hot dog buns appeared. This hot dog bun baked in the 8-cup non-stick hot dog mold from Xuexiku. It is small, very cute, and small friends can eat one at a time, so there is no waste!

Tags

• baking
• afternoon tea
• summer recipes
• autumn recipes
• students
• butter
• cake flour
• egg
• ham sausage
• high powder
• lettuce
• sesame
• yeast
• fine sugar
• milk
• salt
• tomato sauce

Ingredients

Steps

1. 1 Mix all the ingredients in ingredient 1 except sesame and butter, knead until smooth, then add butter, continue kneading until expanded, place in a warm and moist place, and wait for fermentation.

   

2. 2 The dough has risen until you poke holes with flour with your fingers. If the dough neither shrinks nor collapses, it means it is ready. Press the risen dough with the palm of your hand to deflate it.

   

3. 3 Divide the risen dough into 8 portions, knead evenly and roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

4. 4 Roll out one portion of dough long and thin at one end.

   

5. 5 Roll up from the thick end and close the thin end. Be sure to roll it tightly.

   

6. 6 Place the rolled dough with the seam side down into an 8-cup non-stick hot dog mold and wait for the second fermentation.

   

7. 7 Ferment the hot dog base again until it is 1.5 times larger, brush with egg yolk liquid and sprinkle with sesame seeds.

   

8. 8 Preheat the oven to 175° and bake on the middle shelf for about 15 minutes. If the surface of the bread is too dark, cover it with tin foil to prevent it from burning.

   

9. 9 When the time is up, take the bread out to cool immediately.

   

10. 10 Fry ham until slightly brown.

    

11. 11 Cut the bread lengthwise, add lettuce, ham sausage, and squeeze tomato sauce.