Twisted sausage buns
Recipe for twisted sausage buns
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Recipe intro
Introducing the delectable "Twisted Sausage Buns" recipe, a delightful twist on the classic sausage rolls. These savory buns are perfect for a quick snack or as an appetizer for any gathering. The combination of flaky pastry and flavorful sausages creates a mouthwatering treat that will leave everyone craving for more. With just a few simple ingredients and easy-to-follow steps, you can whip up these twisted buns in no time. Get ready to indulge in this irresistible savory delight!Keywords: Twisted, Sausage, Buns, Appetizer, Flaky pastry
Twisted sausage buns details
INGREDIENTS:Makes 18 buns
(A) Porridge Dough Starter:
90g High protein flour, non-sifted
62g water
30g butter/margarine
(B) Main Potato Dough:
370g High protein flour, non-sifted
35g mashed potato
80g castor sugar
150g milk
7g instant yeast
1 tsp salt
1 Grade C egg
All porridge dough starter in (A)
(C)
18 sausages
Mixed vegetables
Tomato Ketchup, for topping
Mayonnaise, for mixing with mixed vegetables
Mayonnaise, for topping
METHOD:
To prepare Porridge Dough Starter:
- Place high protein flour in a mixing bowl.
- Put water and butter in a pan. Warm until all butter is melted. Bring the water to boil.
- Remove (2) from fire and immediately pour the water into flour in (1). Use a wooden spoon to stir well. Set aside to cool .
- Cover with cling film and chill the porridge dough starter in refrigerator for about 24 hours.
To prepare main potato dough:
- Remove porridge dough from refrigerator. Thaw thoroughly. Tear dough into pieces.
- Add all ingredients in (B), except porridge dough, into a mixing bowl. Mix at low speed until all ingredients are combined.
- Add porridge dough pieces to main dough. Continue to knead dough for about 10-15 minutes. Increase to medium-high speed and knead for further 5-8 minutes. The dough should be elastic and no longer sticky at this stage. To test, draw a portion of dough out. This portion of dough should be able to form a very thin membrane before it breaks.
- Place dough in an oiled stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 45 minutes until doubled in size.
- Knead the dough lightly to release gases produced in the proving process. Divide into 50g portions, roll into balls and rest for 5 minutes.
- Roll each dough into rectangle . Width of dough should be the same as the length of a sausage. Place a sausage and roll like a swiss-roll .
- Pattern 1: Cut wrapped sausage into 5 equal portions , leaving a thin joint in between each portion. Cross the first and the last joints to obtain pattern. Place on a greased baking tray and cover with a damp tea towel. Leave to rise for 30 minutes.
- Pattern 2: Cut wrapped sausage into 10 equal portions, leaving a thin joint in between each portion. Twist each portion to left and right side alternately after each cut. Place on a greased baking tray and cover with a damp tea towel. Leave to rise for 30 minutes.
- Mix mayonnaise and mixed vegetables.
- When doubled in size, brush buns with egg wash. Place mixed vegetables on the buns .
- Bake at preheated oven at 200 degC for 25-30 minutes.
- Cool buns on wire rack. Pipe mayonnaise and tomato ketchup on buns. Serve.
- When preparing porridge dough, hot water functions to break down the gluten in the flour, resulting in a wilder texture. It also brings on a fermentation that produces a more earthy flavour in the bread. (The Village Baker by J. Ortiz)
- Bread prepared using porridge method is:
- More moist and softer compared to bread prepared using straight dough method even without addition of bread improver and/or bread softener.
- Particularly suitable for those that have no access to bread improver.
- Texture is more bouncy compared to straight dough bread.
- Take note that porridge dough and mashed potatoes contain water. In addition, moisture absorption characteristic of flours varies, depending on the % of protein in the flour. Do not pour all milk into main dough at one time. Add liquid in stages. Test dough’s moistness after each addition.
- Not particularly advisable to use hand kneading. This dough is more difficult to handle than straight dough.
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