Low gluten flour.
Eggs (1) + milk
How to Make Cheese and Mayonnaise Sausage Buns
Mix all ingredients (remove butter) and knead until smooth; add softened butter and knead until a thin film can be pulled out.
Cover with plastic wrap and place at 25-28 degrees Celsius for 1 hour, ferment until 2-2.5 times (time is for reference only.) (depending on the state).
Fingers dipped in breadcrumbs inserted into the dough, holes not retracted, dough not collapsed, basic fermentation completed.
Slightly drain and divide into 6 equal portions of 90g each, roll out into rounds and cover with plastic wrap for 20 minutes.
Roll out the ham hock slightly, press it down gently in the middle, and let it ferment at a temperature of 35-38 degrees Celsius with about 80% humidity.
Ferment until dough is lightly pressed with fingers, does not spring back, and has slight tension, and is finished; brush lightly with milk (or egg), sprinkle with cheese, and squeeze with a piping bag to cover with mayonnaise (the mayonnaise is very, very tasty when baked and crisp); place in preheated oven on medium heat at 180 degrees for 20 minutes.
Done! It’s so tempting! (The darker ones on the side are the toasted crispy mayonnaise preferring more crispiness can be baked for an extra 1 or 2 minutes and are really, really good!
2、The temperature of each oven is different, the temperature and time is for reference only.