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Sunday, 11 March 2012

Flower-Shaped Sausage Buns 花型香肠面包


Every time when these yummy sausage buns showed up at someone’s blog, I would tell my blogger friend that one day,I will try making them myself. In fact, I have eyed on these buns long before I started this food blog.So,after waiting for over 5 months, finally I took some actions!

Initially, I was planning to make the regular shape of sausage buns which is using the bread dough to wrap around the sausage but when I did my last round of research, I accidently found out that someone had made them in flower shapes before & so, bang, there go the flower-shaped of my sausage buns.

I made 4-pedals & 5-pedals flower-shaped buns, so which is your favourite or none, haha?

These buns didn’t take long to finish. My son loves it very much & kept asking for more. My hubby was very impressed with them too.  At last, I didn’t have chance to give my parents-in-law a try.If you haven’t made them before, may be you can add it in your cooking list!


Flower-Shaped Sausage Buns:
花型香腸麵包:
(Adapted from recipes of Carol and 小淨  with reference from 温馨小厨)
Makes 4
Main Ingredients:
4 x 60g Frankfurt Sausage
98g Bread/High Gluten Flour, sifted
45g Pure Cake Flour/Low Gluten Flour, sifted
3g Instant Dried Yeast
3g Salt
20g Caster Sugar
6g Milk Powder
30g Eggs
33g Water
23g Butter, soften at room temperature
38g “Scalded Dough” 燙種(Scroll down to view the recipe)

How to make the dough:
1. Place all main ingredients, except sausages & butter in a bowl. Use dough hook & mix the dough at Speed 1(or minimum speed for other models) for 5 minutes or till it forms a smooth dough.
2. Add butter & continue to mix the dough at Speed 1 for another 2 minutes, increase to Speed 2-3 (or medium speed)& continue to mix the dough for another 18 minutes or till the dough is smooth, glossy & elastic.
NOTE: The dough is ready when you pull out a small portion of the dough, it forms a transparent sheet like chewy/bubble gum or face mask.
3. Oil a clean bowl, place the dough inside, spray with some water to prevent dryness. Cover with a flat plate/cling wrap & start the 1st proof for 40 minutes-1 hour.  It is ready when you press the dough with finger, the shape stays.
TIP: In cold days, you can put the bowl inside the oven, place bowls of hot water underneath & close the door.Replace the water whenever is necessary.
4. Press the dough gently to remove air bubbles. Divide dough into 4 equal portions,about 75g each. Roll each dough into ball again. Cover with cling wrap & let to rest for 15 minutes.
 5.  Oil your hand & rolling pin.  For each small dough, use rolling pin to flatten the dough to the same length of the sausage. Flip over the dough(with smooth side is facing down). Place a sausage on the dough & roll up like swiss roll.Press hard on the edge of the dough. The closing should face down.
 6. To make a 4 pedals flower-shaped bun, cut in the middle of the sausage dough. Do 2 more cuts on each side of the small dough but DO NOT CUT THROUGH THE DOUGH! 
7. Open up the cut dough like the photo below.
 8. Take 1 set of the cut sausage dough & place across another set. A 4 pedals flower-shaped sausage dough is formed! See photo to get a clearer picture.
9. To make a 5 pedals flower-shaped bun, do 4 cuts on a sausage dough. DO NOT CUT THROUGH THE DOUGH FOR THE 1ST & LAST CUT.  Only cut through the dough for the 2nd & 3rd cut.
1stly, form a 4 pedals flower-shaped dough, then somewhere in between, squeeze in the last cut sausage dough.
NOTE 1:I made a mistake by cutting through all the sausage dough leaving a big hole in the middle, so I decied  to put a small sausage in the middle to cover the hole.
10. Place all sausage dough on a lined baking tray, leaving a gap in between.  Again, spray with some water, do the last proof for another 40-50 minutes in the oven. Use hot water to warm up the oven.
11. 5 minutes before the proof is finished, take out the baking tray & turn on the oven at 170C(fan forced). Remember to remove the hot water.
12. Brush the middle of the dough with Topping Ingredients A. Brush the sides with egg only. Bake for 10 minutes. 
13. Reduce the heat to 160-165C and continue to bake for 5 minutes. Sprinkle with some sesame seeds & more spring onions(optional) & continue to bake for another 3-5 minutes or until the buns are golden brown.
TIP: If the top of the buns are browning unevenly during the process of baking,you can change the position of the buns at any time to give an even golden brown.     
At first, I mistaken “Scalded Dough”“燙種” as “Water Roux Dough”“湯種”as the Chinese words are similar.  My misunderstanding was later clarified by Joceline from Malaysia.
“Scalded Dough”Recipe 燙種食譜:
(Using Alex Goh’s Recipe from Magic Bread)
100g Bread Flour/High Gluten Flour
70g Boiling Water
***Mix flour with boiling water till well-combined. Cover with cling wrap & let to cool down completely. Refrigerate for at least 12 hours before use***

Topping Ingredients A:
2tbsp Spring Onions, chopped
1 Egg, beaten
1tbsp Oil
Pinch of Salt
***Mix all ingredients together***

Topping Ingredients B:
Some sesame seeds                                                             


Flower-Shaped Sausage Bun, Bread, Sausage Bun, Asian flavoured-bun