High gluten flour
How to make fluffy, sweet hot dog buns
Throw all ingredients except butter into the chef’s machine, alternating between 2 and 3 levels. Add butter at about 30 minutes, I forgot to take a picture. Knead for about 10 more minutes.
Check the dough, you can pull out the glove film and it’s ready.
Roll the dough, cover with plastic wrap, and ferment at 28 degrees for 1.5 times the size.
When the dough is well risen and your fingers poke holes in it, it won’t spring or collapse.
Divide the dough into 6 equal portions of 80g each, slightly rounded, cover with a damp cloth or plastic wrap and let rise for 15 minutes.
Take one piece of dough and flatten it with your hand.
Roll it out into a wider strip, about a fork’s length
Fold it in the middle and clap your palm in the middle.
Fold it further down the middle.
Tighten the hem, tighten the ends, rub them a little, shape them up.
When it’s all done, put it in the oven.
Put a pot of hot water on the lower level, two hair 1.5 times larger
180 degrees in the oven, 20 minutes.
Out of the oven, my son has the main ingredient for breakfast tomorrow.