09 May 2011

Sausage Bun ( Water Roux Method )

This is my first attempt of making buns. Very ugly sausage buns ey..

When I first saw this recipe in Elin's blog, I told myself that I've got to try it out. Elin's ones really got me salivating.... 

Well, it's TRUE! The buns were very fragrant especially when it was still baking in the oven, and remains soft the next day. 

Ingredients ( Water Roux )

250g water
50g bread flour

Method :

Cook at medium low heat, keep stirring until it becomes thicken with no lumps left.
( like baby porridge )

Transfer to a clean bowl and cover with a cling wrap to avoid skin forming
Leave aside to cool

Ingredients ( Sausage Bun )

195g bread flour
90g plain flour
12g milk powder
30g caster sugar
6g salt ( 1 tsp )
6g yeast
60g beaten eggs ( 1 large egg )
65g water
75g water roux
45g unsalted butter

Method :

Put all the buns ingredients for kneading into a large bowl and knead until smooth and elastic 
( The dough no more sticking at the side of the bowl )
Let it proof for 40 mins in a clean bowl covered with cling wrap

Divide the dough into even size of 9 portions and shape it into a smooth ball shape
Let it rest for 10 minutes

Flatten each dough with your hand and roll it out in a longish shape
Roll it up to a sausage and seal it tightly ( mine is out of shape :P )
Place in a baking tray and let the dough proof for 40 minutes

Egg wash the dough, cut a slit on the bun and add some butter onto the slit
Bake at 180C for 20 mins or till golden brown ( mine took abt 35 mins to 40 mins )


Remove from baking tray and cool on wire rack.

Thanks for the recipe Elin. Loved it.

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