Tuesday, March 13, 2018

MIx Grains Sausage Bun With Sesame Seeds Topping

I will never get sick of making bread by hand.  To some it is a messy chore but I tell you it is truly therapeutic and not messy if you know how to do it right :)  I have been making buns for years now. I think I can make them with my eyes closed.  Nah, I am just kidding. But I do love making them and I can tell whether the dough will turn out great as I go about mixing them.  Hubby loves the mix grains sausage buns that I baked for him some time back and requested that I make them again for him.  So be it, his wish is my command.  And this time I added sesame seeds  as a topping to give texture to the bun.  I recently discovered that by just mixing the ingredients together and giving it a quick stir, and a light knead with the heel of the palm, the dough will turn out light too. And allowing the dough to rest and proof for an hour will give a better result.  I can never get bored making the same bun over and over again as it is really a keeper for sure.

 beautifully proofed dough

 love the feel of a well risen dough

 sesame seeds as topping

 my oven did not act up on me, the buns were
evenly browned and looks good
the aroma of freshly baked buns is to die for

Mix Grains Sausage Bun With Sesaame Seeds Topping
200g bread flour
60g plain flour
70g mix grains
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 porri
dge. 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.
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 triangle strip. Place the sausage at the broad end and roll towards the tapered end . ( like rolling a croissant ) Placed the rolled up bun on a greased baking tray. Repeat till all is done. 
6.  Leave the buns to proof for another 30-40 mins .
7. Brush milk over the surface of the rolled up buns and toss some black and white sesame seeds over the surface.  
8. Bake at a preheated oven @180-200C  middle shelf ( depends on your oven ) for 25-30 mins till golden brown.

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