chinese sausage bun recipe

Milk egg and tangzhong then add into the. Place the sausage rolls on the baking tray and tuck in both ends under the sausage so that the end will not pop up during proofing and baking.

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Cover with a damp cloth and.

. Add the sausage pieces and mix well. Mix to incorporate and then knead for 5 minutes. The materials of the medium dough and the main dough are prepared.

Whisk and combine all wet ingredients. Flour salt sugar and instant yeast in a bowl. Adding a little low-gluten flour can make the bread taste softer.

After 15 minutes add the butter softened at room temperature. Put the kneaded dough in a warm place for the first fermentation. It is best to soak in cold water.

After the water in the pot. Turn the steamer to high and add the buns with 112 inches of cold water. Roll in the sausage and put it into the steaming grid on the mat on the anti-sticking cloth leaving a gap for each steamed bun cover it and let it stand for 20 minutes 8.

Gradually work in the flour and mix into a soft dough. Start the dough process including kneading and fermentation stages default length is 140. Cream the oil and sugar with the.

In a standing mixing bowl add in all of the buns ingredients including water roux except cubed butter. After it is twice as large as the original divide the dough into 6 portions. Add butter 1 by 1.

Chinese Sausage Buns 1. Combine all dry ingredients. Make a well in the center.

In a standing mixing bowl add in all of the buns ingredients including water roux except cubed butter. Knead until a smooth dough is formed. Cream the oil and sugar with the warm water then pour into the well.

Turn reduce the heat to medium and continue to steam the buns for another 10 minutes until theyve. Proofing Cover the sausage rolls.

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