And so, I got a breadmaker.
We had a voucher for a activity tracker, but I don’t quite need it so we got it changed for a $150 cash discount on the breadmaker instead.
I’ve tried making normal loaves of bread but it turns out too heavy. It’s fluffy. But it’s heavy. So we tried to play with it a little and that’s how cheesy stix and hot dog buns was made in the house. 🙂
Black pepper sausage buns and with the left over dough, stuffed bacon jam buns. This version produced slightly harder buns, so a little research led me to the Tang Zhong method.
Ingredients for the new improved version, taken from TGIB:
- 120g Tangzhong Water Roux
- 125ml Milk
- 1 Egg
- 55g Sugar
- 4g Salt
- 350g Bread Flour
- 1 tablespoon Milk Powder
- 6g Instant Yeast
- 30g Butter Softened
- 1/2 teaspoon vanilla essence
- Sausages (You can make more than 12 buns with this)
To make the Tangzhong Water Roux:
- 50g bread Flour
- 125ml milk
- 125ml water (You can either use all water or all milk)
- Mix the flour with milk and water until all flour dissolve and no lump.
- Cook in low-medium heat and keep stirring, if you have a thermometer, cook the water roux up to 65C or until you can draw a ribbon on the batter. This amount should be enough to make 2 batches; you can leave it in the fridge for up to 3 days.
- Transfer to bowl and cool down, cover the water roux with cling wrap to prevent surface dried out.
- Put all ingredients into bread maker according to instruction (The order should be milk, Tangzhong, sugar, salt, flour and yeast put in last).
- Transfer to clean floured working surface, gently deflated the dough and squeeze all the air out. Divide dough into circular portions of about 5cm. Cover with a damp cloth and rest for 25 minutes. (Remember to wring it dry!)
- Line your baking tray with baking paper in the meantime. For Sausage buns, – Knead dough into a long tube like (approximately 40cm), roll around the sausage with seal face down.
- For cheesy stix, – split the dough into 2 portions. Roll it out into an oval and use a knife to slice a line in the middle. Do not cut it entirely through. Open up the slit. Cut strips of burger cheese and place it in the middle and wrap it up entirely.
Resting and Baking:
- Let your buns rest. Cover with cling wrap or wet towel and rest for 30-60 minutes until double in size.
- Pre-heated oven to 180 degree C and brush whisked egg on surface of the rolls. You can add extra flavorings or decorations if you want. I added black pepper and some laksa leaves for extra flavor 🙂
- Bake for about 25-30 minutes until golden brown. Transfer to rack and let it cool down.