Tangzhong bread again?
I was kind of into baking these days as I was trying to clear my pantry as much as possible seeing I have another bag of high grade flour (bread flour) and sugar to get rid of. J
This is the second version of sausage rolls I had made. In the first version, I used sweet bun dough recipe which I extracted from my first baking book by Agnes Chang that I shared here. The following recipe used Tangzhong (Water Roux) method which I adapted from Christine's Recipes. Christine is my mentor in Tanzhong bread making. I had also introduced the same Tangzhong bread making technique in my previous bread making posts for whole meal bread and cottony toast bread.
Again I hand kneaded my bread dough. I was pleased to see the dough nicely doubled after two hours. It gave me confidence to expect a nice batch of fresh breads for dinner that night.
True enough, another batch of soft and fluffily textured sausage rolls out from oven just in time for dinner J
|Hong Kong Style Sausage Rolls港式肠仔包|
|Wanna have a bite? Incredibly cottony-soft bread texture, just yum!|
HONG KONG STYLE SAUSAGE ROLLS
8 Frankfurt sausages or any kind to your liking
350 gm high grade flour (bread flour )
55 gm caster sugar
5 gm salt
7 gm milk powder (optional)
5 to 6 gm instant dry yeast
100-125 ml milk (slowly add in, stop adding if dough too gooey)
120 gm Tangzhong (refer here for making tanzhong)
30 gm butter ( softened at room temperature)
56 克全蛋液 （一粒蛋）
100-125毫升水/牛奶 (慢慢加入避免面团过湿 ）
120 克汤种 (做法参考此食谱)
涂上蛋汁或轻轻喷一些水，放入预热至180C (356F) 的焗炉中，焗约25分钟，直至转金黄色为止。放在铁架上放凉，即成。