The lady who tried this recipe recommended this recipe over Wu Pao Chun‘s champion toast so I had to give it a try too. I followed the ingredients from her blog, The Fatty Rie and use my stand mixer to prepare the dough instead of bread machine.
– 230g bread flour
– 25g butter
– 25g sugar
– 3g salt
– 3g yeast
– 25g egg, beaten
– 125g cold water
1. In your mixing bowl with dough hook, put in flour then place sugar, salt and finally yeast on the top in a separate spot away from the salt.
2. Add in the egg and water and start to knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and divide into 3 equal parts and shape into a log and place into a 20 x 10 x 10cm pan. For sausage buns, weigh dough to 60g each, then roll into a long strip about 1 ft and twirl it around a sausage.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done. For sausage buns, bake at 160C for 20-25 minutes.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.