Sausage buns, a hot favourite among kids (and even adults, which I was later told by many friends). My girls love this bun and it is their popular request. Have made sausage buns many times and in many ways, many shapings. In this post, I’m sharing one of my most favourite sweet dough recipe using Tangzhong （汤种）and condensed milk. You can use the same recipe to make other buns, such as curry buns, otah buns, floss buns, etc. As for shaping, I’m doing one of the most basic ones too. Another basic one would be the “spiral” type. Err…. let me try to dig out my past bakes for the pictures and will share in my blog. As these are mini sausages, they won’t be suitable to do the “flower” shape or some other shapes. Anyway, my girls told me that this simple design is good enough and they love it. In fact they do not really fancy the “flower” nor the “worm” shapes as they do not like the sausages to be cut and “exposed”. Maybe for such shapes, the sausages will be drier as they are exposed to the baking and that might be the reason for their dislike.
A busy day for me, so will keep this post short (^-^) “Phew!” some of you might say. Hehehe
25g Bread Flour
125g milk/water (I prefer to use milk)
** Mix the above ingredient together in a pan. Use low fire to heat the mixture. Stirring constantly till the mixture became thicker. Stop when you see lines being formed in the mixture as you stir. Remove from heat immediately and allow to cool to room temperature before using.
** We can prepare tangzhong (TZ) in advance too. When the TZ is cooled, cover with a cling wrap, allowing the cling wrap to touch the TZ. This will prevent the TZ being dried up. Keep in the fridge. Take it out in advance to allow it to return to room temperature when you want to use it.
** The above will yield about 85-90g of TZ. Scoop and use the necessary amount. Other recipes in my other posts might need more TZ, like 120g, then you may adjust the amount of TZ made accordingly. Ratio of bread flour to milk/water is 1:5
*This yields approximately 525g of proofed bread dough.
*Using each dough of around 52g, this recipe can make 10 mini sausage buns.
1/2 beaten egg at room temperature (save the remaining for egg wash)
35g condensed milk
83g tangzhong (room temperature)
200g bread flour
50g cake flour
50g castor sugar
20g unsalted butter (softened)
1 tsp chia seeds (optional)
some sesame seeds for topping (optional)
10 mini sausages (I prefer to slightly par-boil the sausages. Drain them dry and leave to cool)
1) I am using my Kenwood BM450 breadmaker to do the kneading (you can always use your mixer or hand knead). Place all the ingredients (except salt and butter) in sequence as above, basically wet ingredients first, then the dry. Before adding in the yeast, make a well in the middle of the heap of flour, pour in the yeast into the “well”. Start the machine (function 10 for my model and for those using model 250, it should be function 8). After around 2-3 minutes, add in the salt. When the mixture comes together as a dough ball (about 5 mins later), add in the butter. The kneading will take approximately 30 minutes in total. At the beeping of the sound to add in other ingredients (an optional function), which is about 22min after the start of machine, I added in a teaspoon of chia seeds. Continue the kneading till window pane membrane. The dough will be sticky but manageable. You might want to flour your hands or oil them moderately to ease the handling and when doing the shaping later.
2) Roll the kneaded dough into a ball and put in a bowl. Cover with a cling wrap or damp towel. Place in warm surrounding to proof till double in size. This takes about an hour. You may leave the dough in the breadmaker for this first proofing.
3) Take out the dough and put on a floured worktop. Punch the ball to release the air. Divide the dough into smaller balls (about 52g). Cover with cling wrap and let rest for 15 minutes.
4) After 15 minutes, roll each small ball flat into a small rectangle. Fold in both ends (lengthwise) to the middle. Turn it over and flatten again. Roll into a log shape and then shape into teardrop/triangular shape. Roll and flatten it. Place one sausage at the broader end and start rolling towards the sharper tip of the dough. Pinch the end a bit to “glue” it so that it will not fall out from place especially at second proofing or baking. Place the rolled dough on a lined baking tray, with the end tip down at the bottom, again so as to prevent the buns from “opening up”. Repeat till all the sausages are wrapped. *This is just one of the many ways to shape your buns. You may shape the buns in your preferred ways.
5) Leave the buns for second proofing. I like to do my second proofing in the oven (not switched on) with the oven door closed, and with 1 or 2 bowls of hot water in the oven. Proof for about 45 minutes.
6) Preheat your oven at 160 deg cel.
7) Add a teaspoon of water to the 1/2 beaten egg reserved earlier. Apply a thin layer of egg wash to the proofed buns. You may like to garnish with some sesame seeds.
8) Bake for approximately 15-18 minutes. Place the baked buns on a cooling rack to cool completely before storage.