The SOFTEST and FLUFFIEST CHINESE SAUSAGE BREAD
I promised that all my recipes will be very simple and materials accessible, now this is just me fulfilling my promise! These sausage bread are super soft, and it strikes a balance between sweet and savory! They could be eaten plain or alongside some ketchup or mustard. What makes these sausage bread super soft? Water Roux. This is simply a mixture of water/liquid milk ➕ flour cooked to form a thick glossy paste on low heat. It yields a soft and fluffy bread. Another plus to the recipe is the presence of Honey. It’s no news that honey, once added to a recipe creates extra moisture! I have seen several pictures of sausage breads and many of them have their sausages swallowed up in the buns. This isn’t meant to be so. It looks more pretty with the sausages displaying at both end. So what’s the trick? # PROOF ONLY ONCE! Yes, that’s the trick to my perfect sausage bread. I don’t reproof before baking. # During cold seasons, use lukewarm water. If your index finger hurts when you insert it into the water, it’s not lukewarm. During hot seasons use normal tap water. Sometimes I use cold water from the fridge! # During cold seasons yeast raised doughs takes longer time to proof. So keep them wrapped in the warmest part of your bakery or kitchen. # Preheat your oven 15 minutes to the end of proofing time. # Don’t flour your work surface, grease instead, as using flour will add more flour to the dough, resulting to a dense buns.
# RECIPE YIELDS = 10 buns where each 9 doughs weighs 42g and the tenth weighs 50g OR for bigger buns = 8 buns where each 7 doughs weighs 54g and the eight weighs a little more or less
- On low heat, mix water and flour well to form a paste without lumps. Stir and cook till paste forms a thick and glossy texture. Remove from heat and set aside to cool a bit.
BUNS:
- In a large mixing bowl, add flour, powdered milk, and salt. Add yeast to another portion of the bowl. Salt kills yeast so they shouldn’t be placed on each other directly.
- Next, add the water roux, honey, egg, and water. Mix to form a rough dough.
- Next add butter. Mix well to combine. Transfer rough dough to a work surface if kneading by hand. DON’T BE TEMPTED TO GREASE THE WORK SURFACE AT THIS STAGE. Knead by slamming the dough against your work surface for 20 minutes.
- At the end of the mixing period irrespective of the mode of kneading, dough should be smooth and soft, and when you stretch it, it should take a while before tearing. This is called “window-pane” method of checking if dough is properly kneaded.
- Grease mixing bowl with oil, place dough in it, cover with a plastic wrap, and allow to proof for 45mins – 1 hour OR until dough doubles in size.
- Next, grease your work surface, divide/weigh dough into 10 or 8 smaller doughs.
- To use the wrapping method, roll out dough into a long sausage of about 8 inches long and wrap it around the sausage thrice, making sure to stuck and seal the dough well after wrapping so it doesn’t gets detached during baking. Place wrapped sausage on a baking tray layered with parchment paper.
- To use the braiding method. Grease your rolling pin. Form dough into a ball then roll out into a rectangular shape of about 5 inches long and 3 inches wide. Place sausage in the center and cut each side of the dough into 3. Then braid. Make sure to seal well after braiding.
- Repeat procedure of wrapping for rest doughs. Now mix together your glaze. Brush your sausage breads slightly with it. Sprinkle sesame seed on it, bake in preheated oven. Repeat glaze 2-3 times before end of baking period.
- Once baked, brush with softened butter, remove from oven tray, allow to cool completely and serve.
#sausagebread #bread recipes #sausage
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