Lunch: 15-Mar-2010
Picnic: 24-Sep-2011
Recipe was obtained from Kwong Wai's friend... (& tweaked slightly) I did however, use the method from this website (http://en.christinesrecipes.com/2010/03/hong-kong-style-sausage-rolls.html) Thanks heaps Wai for sharing your friend's recipe! :-D and thanks heaps Wai's friend for allowing her to do so... Have used it quite a few times with great success! *hehe*
Note of caution though, recipe is easy to do but including all the proofing & baking time, this recipe can take up to 3 to 4 hours to do... so make sure you've got time up your sleeves... but it does make the yummiest sausage buns... the bread is beautiful and soft on the inside and so delicious smelling when they are fresh out of the oven...
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| 2nd proofing |
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| bread dough & sausages |
Ingredients:
Using a bread maker machine, add following ingredients in the following order:
2/3 cup warm water
2 tbsp olive oil
1 egg
300g Chinese Bread Flour
45g Raw Caster Sugar
2/3 tsp salt
1 1/2 tsp yeast (put last after dry ingredients)
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Not to be put into bread machine the following ingredients necessary to complete dish:
approx 8 regular size frankfurter sausages (I like to skin them before using them or buy Costco's skinless american style hot dog sausages - about 14 in a pack - you would need to double the quantities of bread dough though, if you wanted to make all 14 into hot dogs.)
1 egg - lightly beaten for glazing
A few Cheddar cheese slices (I didn't use the Kraft Single slices, I find them
to processed, I used the "real" "cheddar cheese... *hehe* OR grated mozzarella or cheddar cheese)
Method:
1. Set to "Dough" setting - includes kneading & 1st rise (approx 110mins)
2. Transfer to a clean floured surface.
3. Deflate and divide the dough into four to six equal portions (approx 75g per ball if doubled dough quantities for 15 sausage buns).
4. Knead into ball shapes.
5. Cover with cling wrap, let rest for 15 minutes.
6. Knead each part into a long tube, about 41cm in length (it depends on how long your sausage).
Optional:
Method:
1. Set to "Dough" setting - includes kneading & 1st rise (approx 110mins)
2. Transfer to a clean floured surface.
3. Deflate and divide the dough into four to six equal portions (approx 75g per ball if doubled dough quantities for 15 sausage buns).
4. Knead into ball shapes.
5. Cover with cling wrap, let rest for 15 minutes.
6. Knead each part into a long tube, about 41cm in length (it depends on how long your sausage).
Optional:
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| with egg wash & cheese sprinkled |
Put cheddar cheese slices around the sausage then wrap dough around sausage
& cheese... (Note: Mine were precut to squares then i further cut them so I
could put 4 little pieces about the length of the sausage, all around the
sausage) Gives it that extra yummy taste! :-D Hubby has just had his 2nd
sausage roll... even though its been made for the children's lunch... *hahahaha*
OR sprinkle grated cheese on top after brushing with egg wash glazing.
7. Roll to enclose the sausage, with start & end points facing down.
8. Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel.
9. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size. (the weird thing I found about this level is that prior to going into oven, buns don't look like they were rising... until I put them into oven... then it started rising... so don't be too concerned if they are not doubled in size.)
10. Brush whisked egg on surface of rolls. (& sprinkle cheese on top if using grated cheese)
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| what's inside... |
11. Bake in a pre-heated 170-180C (356F)
oven for 35 mins (mine took about 25 mins), or until golden brown.
12. Transfer onto a wire rack and let cool completely.
12. Transfer onto a wire rack and let cool completely.
Tip: if not eating all immediately - put into zip lock bags or covered container & refrigerate. When ready to eat, just cover in a microwave & microwave for about 30 seconds on High... worked for us for morning b'fast! :-)
ENJOY!! YUMMY!
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| YUM YUM! |
