Ever since I know the right technique of bread making, this bun is my all time favorite. As much as I enjoy eating it, I also enjoy making it for the rest of my family. But often we can't get enough of it especially when my brother wants to 'tapau' them back to his campus. He also loves this much. But the shaping also takes time, as it has to be done one by one. Particularly if you don't have an assistant.
The first time i made it, the dough is quite hard. Through research, I found out that using cold/iced water and sweetened condensed milk will turn the dough into a soft one. Of course it involves lots of water and may becomes sticky. This is when using of flour is necessary. Everything has to be floured, your hands, the apparatus...
In the end, it will turn into a super soft sausage dough. Here's the recipe :
Sausage Bun
11g (1 packet) instant dried yeast
1 tsp brown sugar
30 ml warm water (10ml boiling water+20ml cooled water)
350 g bread flour ( I used 'Nago' brand which is available in any Tesco stores)
100 g wheat flour
15 g butter (cold)
1 tsp bread improver
2 tbs sweetened condensed milk
1 medium egg
250 ml cold fresh milk
16 pieces of frankfurter (beef or chicken, according to preference)
Chilli sauce
Mayonnaise
Vanilla essence + 2 tbsp fresh milk + 20 g egg for eggwash
Method
1. Preheat oven to 150 celcius degree. In a bowl, mix in warm water with instant yeast and brown sugar. Stir and keep until frothy.
2. In a mixing bowl, pour in bread flour, wheat flour and butter. Mix with hands until the butter is well incorporated with the flour and becomes breadcrumbs. Add in bread improver.
3. Add the yeast mixture. Using the dough hook, mix them altogether under low speed. Add in egg and sweetened condensed milk.
4. Slowly add in cold fresh milk in batches. Increase the speed until the dough becomes elastic and non sticky.
5. Form the dough into a ball shape. If it sticks to your hand, flour both of your palm to shape it. Let it rest for 1-1 1/2 hour or till double in size.
(Note : this is a soft dough. It may be sticky. Use lots of flour when shaping it)
6. Take out the dough. Again, a lot of flour is used in this next stage to prevent stickiness (I prefer a soft dough). Divide the dough evenly into 16 mini doughs. Alternatively we can weigh the dough for even division.
7. Take each dough and roll into oblong shape. Put a piece of frankfurter in the middle and cover up. Slice the dough-coated sausage into 8. Do not cut until separated.
8. In a non stick 'windmill' cup, shape the sliced dough to form a flower with the last one being put in the upper middle. Shape until finished
9. Let rest until double in size. Spread the egg wash, then sprinkle with chilli sauce and mayonnaise
10. Bake in a preheated oven for 15 minutes (according to oven)
Remember to flour your rolling pin, knife and kneading board!
