Sausage Bun (Tangzhong Method)

Sausage Bun Ingredients

6 sausages350g bread flour55g caster sugar5g salt56g egg7g milk powder (optional)125ml milk6g instant yeast30g butter (softened at room temperature)120g tangzhong (25g bread flour 125ml water/milk)

Directions

1. Cook Tangzhong (bread flourwater) over medium low heat, stirring consistently until sticky (purée texture). Set aside and let cool.2. Mix all the wet ingredients (except butter). Mix all the dry ingredients. Mix wet and dry together and start kneading into a ball shape, add butter and mix well. Cover with a wet towel or cling wrap and let it proof till it’s doubled in size, about 40 minutes.3. Deflate and divide the dough into six equal portions. Knead into ball shapes. Cover with cling wrap, rest for 15 minutes.4.Knead the balls into long tubes. Roll to enclose the sausage, with seals facing down. Covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing (about 45 – 60 mins) until double in size.5. Brush whisked egg on surface of rolls. Bake in a preheated 180 degrees oven for 35 mins. Done.