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Bite-size HK-style Sausage Bun

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Member since 2007

Serves | Prep Time | Cook Time


Bread Flour //240g
All-Purpose Flour // 60g
Sugar // 30g
Salt // 1/4tsp
Dry Yeast // 1+1/4tsp
Milk // 160g
Egg // 30g
Butter // 30g

[Mixing & Kneading] In a large bowl, combine everything except butter. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic.

[First Rise] Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until x2.5 in size. Punch the risen dough down completely.

[Dividing] Divide in the size you like and shape them into balls. (For stuffed bun, divides into 9 doughs, around 60 g each; for dinner roll, divides into 12 doughs, around 45g each). Cover, and let rest for 15-20 minutes.

[Shaping] Sausage bun: Roll each dough into long strip. Roll the strip around the sausage diagonally.

Stuffed bun: Roll dough into flat round piece, spoon some shredded cheese and taper ends)

Cheese bun: Roll dough into long rectangle. Sprinkle shredded cheese and roll it up. Moisten edge with water and seal. Taper ends. Place each shaped doughs on a baking sheet or in a pan.

[Final Rise] Let the dough rise until doubled in size. Brush egg wash or milk on the top of each dough.

[Baking] Preheat to 390F, bake for 12-15 minutes.

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