Friday, January 19, 2018

Mix Grains Sausage Bun


Nothing beats kneading a piece of dough gently...it is so therapeutic . I have learned to add mix grains into my dough to increase our fibre intake.  Cannot just depend on the edibles from the garden :) Hubby loves it and that is most important. And he being a meat eater,  I add sausages for him.  With the same recipe, I made another load without sausages for a friend.  I remembered those days I used to bake for my kids when they were schooling.  They loved the buns that I baked for them.  Sweet memories indeed. Now I bake mostly for hubby.  He loves homebaked buns and I took the opportunity to bake ....killing two birds with one stone as the saying goes. He gets to eat and I get to enjoy playing with the dough :)  This recipe is a keeper no doubt. I used the same recipe for making burger buns and just add mix grains and brings the bun to a healthier level.


I add butter to the sausage bun before wrapping
for extra oomps


not just kneading is fun but to braid the dough is fun too


 brush a coat of milk and a toss of mix grains
before sending them to the oven


love the scent of freshly baked buns
it is a natural aromatherapy for the home

I enjoy the soft fluffy texture of the bun


I made another load with dried cranberries and mix grains
this is more healthy without the sausages



dried cranberries  added for extra oomps



before mixing into the dough, cut the dried cranberries to 
smaller bits
 


gently knead till dough is light and dough leaves the side
of the mixing bowl and divide equally and shaped
into balls



Mix Grains Sausage Buns
  
ingredients:

200g bread flour
60g plain flour
70g mix grains
 *add 70g dried cranberries if you want to make the Mix grains cranberry bun
125 ml full cream milk 
42g caster sugar
1/2 tsp of salt
3g instant yeast
1 egg  - grade C, beaten
85 g water dough
25 g unsalted butter

8 chicken sausages

Recipe for the water dough " water-roux"

Cook 125g water with 25 g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C and turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down. Use only amount required. The rest can be kept in the fridge for 2  to 3 days only. If there is grey mold, throw away.

Method:

1.Place all the ingredients for kneading except the butter until everything come together and become a smooth dough, then add in the butter a little at a time.

2. Let the dough slowly absorb the butter. Gently knead till dough is smooth and leave the side of bowl and not sticking to the hand.

3. Let it proof for 50-60 mins in a clean bowl cover with cling wrap.

4. Divide dough into even size of 8 portions or any size you like it to be then let it rest for 10 minutes.

5. Shape the dough into smooth round shape. Roll out flat into a oblong shape. Cut slant slit on both side. Place the sausage in the middle and braid them ,covering the sausage. You can butter the sausage first before braiding. Place the braided bun on a greased baking tray. Repeat till all is done. 

* For making the mix grains with dried cranberries buns, shaped into round balls 

6.  Leave the buns to proof for another 30-40 mins .

7. Brush milk over the surface of the braided buns and toss some mix grains over the surface.  Bake at a preheated oven @180-200C  middle shelf ( depends on your oven ) for 25-30 mins till golden brown.

* For making the mix grains with dried cranberries buns, shaped into round balls


2 comments:

  1. Keep posting. I hope you will like veg & traveling too indiatourfood.com is my blog. I hope i will soon see you there.

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    Replies
    1. Thanks Sumit for your encouragment. I will try my best to keep posting :) I love your blog too...it is enlightening!

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