Mini Sausage and Cheese Bun

Buns are fairly common in Asian countries, people tend to have them for breakfast or high tea. The buns sold in most of the bakeries are in quite a large size. However, if you have kids or if you are having some sort of a party, you can bake your buns in mini sizes for easy servings.

Do try out this recipe during your free time. The total time consumed to make this recipe may take up to 3 or 4 hours, so you might want to sort out your free time before starting.

Ingredients:

Dough

800g Bread Flour

15g Yeast

190g Caster Sugar

1Tsp Baking Powder

6g Bread Improver

50g Butter

350g Cold Water

2Tsp Milk Powder (Optional)

1Tsp Honey

Filling

Cooked Sausage (Cut into 2 inches)

Cheddar Cheese (Cut into cuboid of 1cm x 1cm x 4cm)

Glazing

1 Egg (beaten)

Method:

1. Put bread flour, yeast, sugar, baking powder, bread improver in a mixing bowl and mix well. Add in milk powder and honey.



2. Slowly pour in water.



3. Use slow speed to knead the dough till gluten is formed (can pull into very thin sheet without tearing).



4. Add in butter and knead till well-combined.



5. Leave aside and cover with a wet cloth to prove till double in bulk.



6. Divide into 64 equal portions.



7. Shape each portion into a roll about 10cm long.



8. Take one sausage or cheese and use the dough to roll around it. Another alternative is to roll each portion into thin oval shape and place a sausage or cheese near one end and roll it up.



9. Arrange sausage rolls on a greased baking tray 5 cm apart to prevent sticking.



10. Brush buns with beaten egg, cover with a wet cloth and leave to prove till double in bulk. This takes around 1 hour.



11. Bake in a pre-heated oven at 200 degree Celcius till golden brown, for about 15-20minutes. Remove and leave to cool.
    
    
    
    

Tips:

• Do not overbake bun, it will be dry and hard.
  
• Number of buns may vary according to own preference. This depends on the size of the buns made.


• The bun sizes shown in the pictures above are around 8 cm and there are two ways to do this: (i) you can weigh the whole dough and divide the weight by 64 (this is the estmated amount of buns the ingredients above can be made into), or (ii) knead the whole dough into a spherical shape and cut into half with a dough cutter. Each half of the dough can then be cut into two more halves. This can be continuously done for six times to get the right size for a bun.
  
• Make sure fillings are not wrapped too tight.
  

-=Happee Cooking=-