Pro-tip, recently I did a few times, after shaping directly after brushing the egg wash in the secondary fermentation, will be over-fermented, because of this recent weather! It’s colder, and the first fermentation takes longer, which causes the second fermentation to be overdone after brushing the egg wash, so I’ve done both times after the second fermentation before Brushing the egg wash with the salad dressing and ketchup.
But honestly, it feels like the winter fermenting bread didn’t quite give out, so next time I’ll try the timing again and update when it works, but folks can still follow the steps below, just with a longer fermentation time in the winter, -2 times that!
High gluten flour
(winter amount) Milk.
whole egg white
(summer amount) Milk
How to make zero-failure sausage buns
1, in addition to butter, in order, respectively, into the chef machine, whole egg – sugar – salt – milk – flour (dig a small pit in the middle) – the yeast into a small pit, stir into the dough, I use the chef machine 1st gear low stir 15 minutes, each root of sausage into two equal parts, 6 root is 12 equal parts.
After 15 minutes, pour in the butter and mix on low speed 1 until the film comes out, I will pause for 2-3 minutes every 10 minutes to prevent the dough from heating up too much and breaking the tendons, I mix the film for 45 minutes in my chef’s machine.
The first fermentation, cover with plastic wrap to prevent water loss, ferment for one hour, ferment in summer at room temperature, ferment in winter at a constant temperature of 45 degrees, I ferment directly in the oven, the oven temperature I rely on my own feeling, usually the oven fermentation does not exceed 38 degrees, ferment to 2 times the original dough can be, usually use your fingers to stick some flour in the dough and rub a hole, no shrinkage and no rebound is considered successful, I ferment in the oven for one hour.
After successful fermentation, the dough will be exhausted, then divided into 12 equal portions, I made it seems to be a little more than 61 grams per portion. The shape of the, here are two techniques, we feel how to get along how to come. 1, a small dough rolled round and then flattened and then open a mouth in the middle, this mouth stretched on it, the shape of their own to adjust to their satisfaction. Then put on the sausage, sausage can be gently pressed; 2, as in the video, use a rolling pin to roll out, and then scraper to get the shape of the sausage package. Although they will be quite flat when done, they will have a more standard shape after the second fermentation. Remember: after making one, put the sausage into the next one, not after making 12 servings and then put the sausage into the next one.
After doing 12 portions, the second fermentation, the temperature is not more than 38 degrees, put a bowl of hot water on the plate, fermentation to 1.5-2 times can be. I am oven fermenting for half an hour. The above is the video of the fermentation, you can see the shape carefully, I used two techniques to do, so you can use whichever one you like. Hand method.
After the second fermentation, preheat the oven at 170 degrees for 5 minutes while brushing the sausage bun with egg wash, 12 parts of the brush, and then sprinkle with green onions, and then topped with salad dressing, and then topped with tomato sauce, salad dressing and tomato sauce in a piping bag, cut a small slit at the bottom, spread on it, I am Z-shaped application, remember the salad dressing and ketchup separately, or squeeze the salad dressing after the piping bag to fill the tomato sauce.
Bake in a preheated oven at 170 degrees for 15 minutes (temperature varies by oven), I usually bake at 7 or 8 minutes! Coloring, I bake in winter about 12 minutes before coloring, and after coloring, I replace the two trays in place, winter to bake in winter 3-5 minutes more. Baked on is the color in the picture above, if you think my bread is over-colored, you can observe the coloring in advance, in your Just cover with foil when you are satisfied. Note: In the case of two trays, the baking time depends on the weather, and different ovens have different temperaments. 8 minutes to pay attention to the bread depending on the coloring of the bread, replace it after the coloring, after that, take it out of the lower plate to 15 minutes, upper plate Still have to observe the coloring before you can finish, about 3-5 minutes. For one plate, or 6 to 7 minutes to observe the coloring, place a piece of foil on top and bake for 15 minutes. .
The sausage buns are fresh out of the oven!
The big question you may be wondering is why the bread we made at home turns hard after a day or when it is cold. Not like the bakery as a few days are soft, in fact, is normal, because the bakery inside is put softening agent, the amount of it, did not practice. So I’m not sure, I’ve heard it’s a 500:1 ratio, I’ll say the ratio next time I’ve had practice. But the bakery can’t really be blamed because they have to maintain the softening of the bread and the saturation of the bread in order to have sales, not Make black money, but rather normal, because food softeners, as long as they are put in the required amount can still be eaten, which is why we do the same as The bakery ones will not be as soft. So let’s leave the bread we make at home alone, it’s not good to put too much on! Personally, I don’t think we should eat the word “dose” if we can help it.
One more little tip: for soft, bakery-like bread, heat it in the microwave for between 20-30 seconds, and never More than that, or you’ve got this bread ready to be scrapped, if you don’t mind eating rocks, you’re allowed to, or you’re going to. Watch the time.