Ingredients for Fancy Sausage Buns
| High Gluten Flour 240g | Sugar 25g |
| Salt 4g | Egg 30g |
| Milk Powder 20g | Fresh Yeast 7.5g |
| Butter 16g | Milk 170g |
| Sausages 8 pieces | Old Dough 80g |
Recipe for Fancy Sausage Buns
Step 1
Old dough method: Mix 48g high gluten flour, 32g water, 1g salt, and 1g fresh yeast to form a smooth dough. Allow it to ferment at room temperature for 2 hours, then refrigerate (above 5°C) and let it ferment to about 3 times its size, approximately 8-10 hours.
Step 2
Prepare all the ingredients, soften the butter in advance. Add all the main dough ingredients except butter and yeast to the chef machine bowl. Knead until a thick membrane is formed, then add in the butter and yeast, continue kneading until fully expanded. The dough should have elasticity and smooth edges when pulled into a glove-like membrane and should not collapse.
Step 3
Round the dough and let it ferment in a warm place until it doubles in size. Press lightly with floured hands – if an indentation remains and slowly springs back, it is ready.
Step 4
Take out the fermented dough, gently press to release air, divide into 8 portions, then let it relax for about 15 minutes.
Step 5
Roll out one piece of relaxed dough, shape it to the width of a sausage, press the bottom thin, place the sausage on top and roll it up from top to bottom, then pinch the ends tightly. Use an oiled knife to make 4 cuts, then separate the petals and shape them into a flower.
Step 6
Arrange the buns on a baking tray, let them ferment in a warm, moist place until they double in size.
Step 7
After fermentation, spray water or brush with egg in the center, and sprinkle with a little black sesame.
Step 8
Preheat the oven. Place the fermented buns in the preheated oven and bake at 180°C for about 16 minutes (time and temperature are for reference only, adjust based on your oven).
