bread n pizza,
[ Ingredients ]
200 g bread flour
4 g instant yeast
30 g caster sugar
1 egg yolk (about 20 g)
120 ml milk - temperature: 30°C for summer / 40°C for winter
40 g unsalted butter, room temperature
2 g salt
6 sausage - I used Frankfurt sausage and cut it into half
[ Method ]
Mixing & Kneading - takes about 30 mins
1 Put the bread flour, instant yeast and sugar in a mixing bowl. Add 2/3 of milk to the instant yeast and mix well. Slowly enlarge the mixing area and avoid mixing everything at the same time.
2 Mix the remaining 1/3 of milk to the egg yolk and add in the mixing bowl to mix with other dry ingredients, until combined.
3 Place the dough on the working bench. Add salt and knead until soft and smooth.
4 Add in unsalted butter and knead for about 5 mins or until all butter absorb in the dough. The dough is ready when you pull the dough apart and form a thin layer without breaking it. This process will take approximately 15-20 mins, but your clue for the readiness of the dough is when it can form the thin layer.
5 Use both hands to push the dough up and pull the sides together to form a ball. Place the dough in a lightly greased bowl. Make sure the seam side down.
Initial Proofing - takes about 60 mins
6 Use cling wrap to wrap around the bowl and let it to rise at about 30°C for about 60 mins or until the dough is two times bigger before proofing. To test if the dough is ready, apply a thin layer of bread flour around the finger and insert the finger to the dough, if the hole does not bounce back, the initial proofing is completed.
point >> If proofing in a hot day, room temperature would be fine. If in a cold day, you can put the dough in the microwave oven with a glass of hot water.
Resting - takes 20 mins
7 Sprinkle with a thin layer of bread flour on the kitchen bench. Put the bowl up side down and let the dough fall on the bench naturally.
point >> To make the dough easier to fall, you can run a spatula around it before putting the bowl up side down on the bench.
8 Use hands to press the dough gently to release the air in the dough.
9 Use a scale and kitchen scraper to divide into 12 small dough, roll a ball and cover with a wet cloth. Let it rest for 20 mins.
Shaping - takes about 10 mins
10 Sprinkle a thin layer of bread flour on kitchen bench, seam side up and use hand to flatten the dough. fold 1/3 of the two sides towards the middle of the dough, after that fold in half and firmly close the opening. Then, roll the dough to a long strip about 2-3 times longer than the sausage.
11 Roll the dough around the sausage.
Final Proofing - takes about 40 mins
12 Place the shaped dough on baking tray lined with baking paper. Loosely cover the dough with a cling wrap and let it rise for the last time before baking. When the dough raise to one time bigger than its size, it is ready for baking. The proofing temperature is at around 30°C.
point >> The one on the left was before proofing, the one on the right is after proofing. You can see the dough is double its size than the one on the left.
Baking - takes about 10-13 mins
13 Preheat oven to 220°C (fan forced 200°C), 20 mins after the final proofing started.
14 Once the final proofing is finished, brush the bread part with lightly whisked egg, then place the baking tray in the oven.
15 Lower the temperature to 190°C (fan forced 170°C) and bake for 10-13 mins or until the bottom of the bread turn golden.
point >> If the top part of the bread turn golden but the bottom is still not ready, you can place aluminium foil on top of the bread and let the bottom of the bread continue to bake until golden.
16 Take out the bread from the oven and place on the cooling rack to cool down. Enjoy!
[ Kitchen Notes ]
{ Recipes } Mini Sausage Bun 迷你腸仔包
Happy Easter!!! Long weekend just started. Have you got any plan? As for myself, Mr. Pear and I decided to have a quiet holiday. Staying home with our lovely Cindy who just dug her first hole in our garden...+o+ We may consider to see the royal tomorrow~ Or going to Gold Coast to soak up the sun sounds like a good plan too. :D
Anyway, if you don't have a plan like me, maybe this is a good time for you to try baking some fresh bread for your family! This is one of those yummy bread that you should never miss.
In Hong Kong, no matter who you ask, almost 9 out of 10 people will tell you their favourite bread from the bakery is sausage bun. Of course, I am not an exception. Why? As for me, it is easy to eat, especially you are in a hurry to go to work or school. Also, it is inexpensive and the smell and taste of the sausage is just so divine.
Since I am so into making bread and Mr. Pear loves his sausages, I combined our desire into this little gorgeous bun. Sure, we are the happy pair! :D
If you haven't tried, I highly recommend you to buy one from the nearest Asian bakery or simply follow the recipe and make one.
This recipe is again from Veronica's Recipes. Just love her work!
Anyway, if you don't have a plan like me, maybe this is a good time for you to try baking some fresh bread for your family! This is one of those yummy bread that you should never miss.
In Hong Kong, no matter who you ask, almost 9 out of 10 people will tell you their favourite bread from the bakery is sausage bun. Of course, I am not an exception. Why? As for me, it is easy to eat, especially you are in a hurry to go to work or school. Also, it is inexpensive and the smell and taste of the sausage is just so divine.
Since I am so into making bread and Mr. Pear loves his sausages, I combined our desire into this little gorgeous bun. Sure, we are the happy pair! :D
If you haven't tried, I highly recommend you to buy one from the nearest Asian bakery or simply follow the recipe and make one.
This recipe is again from Veronica's Recipes. Just love her work!
Sausage Bun
200 g bread flour
4 g instant yeast
30 g caster sugar
1 egg yolk (about 20 g)
120 ml milk - temperature: 30°C for summer / 40°C for winter
40 g unsalted butter, room temperature
2 g salt
6 sausage - I used Frankfurt sausage and cut it into half
[ Method ]
Mixing & Kneading - takes about 30 mins
1 Put the bread flour, instant yeast and sugar in a mixing bowl. Add 2/3 of milk to the instant yeast and mix well. Slowly enlarge the mixing area and avoid mixing everything at the same time.
point >> Do not put yeast and sugar together before mixing as it will affect the performance of the yeast.
2 Mix the remaining 1/3 of milk to the egg yolk and add in the mixing bowl to mix with other dry ingredients, until combined.
4 Add in unsalted butter and knead for about 5 mins or until all butter absorb in the dough. The dough is ready when you pull the dough apart and form a thin layer without breaking it. This process will take approximately 15-20 mins, but your clue for the readiness of the dough is when it can form the thin layer.
5 Use both hands to push the dough up and pull the sides together to form a ball. Place the dough in a lightly greased bowl. Make sure the seam side down.
Initial Proofing - takes about 60 mins
6 Use cling wrap to wrap around the bowl and let it to rise at about 30°C for about 60 mins or until the dough is two times bigger before proofing. To test if the dough is ready, apply a thin layer of bread flour around the finger and insert the finger to the dough, if the hole does not bounce back, the initial proofing is completed.
point >> If proofing in a hot day, room temperature would be fine. If in a cold day, you can put the dough in the microwave oven with a glass of hot water.
7 Sprinkle with a thin layer of bread flour on the kitchen bench. Put the bowl up side down and let the dough fall on the bench naturally.
point >> To make the dough easier to fall, you can run a spatula around it before putting the bowl up side down on the bench.
8 Use hands to press the dough gently to release the air in the dough.
9 Use a scale and kitchen scraper to divide into 12 small dough, roll a ball and cover with a wet cloth. Let it rest for 20 mins.
10 Sprinkle a thin layer of bread flour on kitchen bench, seam side up and use hand to flatten the dough. fold 1/3 of the two sides towards the middle of the dough, after that fold in half and firmly close the opening. Then, roll the dough to a long strip about 2-3 times longer than the sausage.
11 Roll the dough around the sausage.
12 Place the shaped dough on baking tray lined with baking paper. Loosely cover the dough with a cling wrap and let it rise for the last time before baking. When the dough raise to one time bigger than its size, it is ready for baking. The proofing temperature is at around 30°C.
point >> The one on the left was before proofing, the one on the right is after proofing. You can see the dough is double its size than the one on the left.
Baking - takes about 10-13 mins
13 Preheat oven to 220°C (fan forced 200°C), 20 mins after the final proofing started.
14 Once the final proofing is finished, brush the bread part with lightly whisked egg, then place the baking tray in the oven.
point >> If the top part of the bread turn golden but the bottom is still not ready, you can place aluminium foil on top of the bread and let the bottom of the bread continue to bake until golden.
16 Take out the bread from the oven and place on the cooling rack to cool down. Enjoy!
♥ bon appétit :)
[ More Pictures ]
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| freshly out from the oven. smell really good! |
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| the bottom of the bun: nicely golden! :D |
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| another shots to admire the good work ^^ |
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| packed to share the love :) |
- If you are not having it on the day, you can simply put it in the microwave for 10-15 seconds and you will have the nice and warm bread the eat for breakfast~
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: Veronica's Recipes.
- The point below each step is either my experience or extra information from the original recipe. Hope it can help you to understand the step better :)
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