Sunday, May 1, 2011

Sausage Roll / Bun

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Basic Sweet Bun Dough :

  • 500g high protein flour
  • 1 1/2 tsp instant yeast
  • 100g castor sugar
  • 1 tsp salt
  • 270ml water
  • 50g soften butter
Filling : 20 chicken sausages

Glazing : 1 egg, mixed with 1/8 tsp salt, lightly beaten


Basic Sweet Bun Dough Making
  1. Get ready all the ingredients.
  2. Put high protein flour, yeast, sugar, salt into a mixing bowl and mix well. Slowly pour in water.
  3. Use slow speed to knead the dough till gluten is formed (can pull into very thin sheet without tearing). Add in butter and knead till well-combined.
  4. Remove dough grom mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with a wet cloth.
  5. Leave aside to prove till double in bulk.
  6. To test, press with finger, the depression should rise up and back to shape.
  7. Punch down and knead again till smooth.
  8. Leave aside to rest for 15 mins.

Sausage roll making

  1. Divide into 20 equal portions and form into rounds. Rest for 10 mins.
  2. Shape each round into a roll about 18 - 22 cm long.
  3. Take one sausage and use the dough to roll around it showing the two ends.
  4. Arrange sausage rolls on a greased baking tray about 5 cm apart to prevent sticking.
  5. Brush with beaten egg, cover and leave to proven till double in bulk (about 30 mins)
  6. Baked in a pre-heated oven at 200C till golden brown, about 12-15 mins. Remove and leave to cool.

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