High gluten flour
low gluten flour
How to Make Cheese and Sausage Buns
Place all ingredients except butter in mixing bowl, mix on slow speed until no dry powder, turn to high speed and mix until thick film with serrations.
Then you can put in the butter and mix slowly until the butter and dough are incorporated.
Knead at high speed until the dough surface is smooth
If you can produce a uniform, transparent and smooth film, you’re good to go.
Roll round and place at 25 – 28 degrees for first fermentation
Split the dough by poking holes without retracting.
Divide the fermented dough into 12 equal portions, roll out, cover with plastic wrap and let rise for 15 minutes.
Take a piece of dough and roll it out.
Wrap sausage and roll it around.
And the grated cheese.
Roll again, tighten the mouth and set it aside.
Wrap it all up and cut it into thirds, starting with the first.
Place on a baking sheet and place in the fermenter for final fermentation, 75% humidity at 35°C, until doubled in size.
Brush the surface with a thin layer of egg wash and sprinkle with sesame seeds.
Preheat the oven at 190 degrees, bake three trays at 155 degrees for 13 minutes.