Hong Kong Style Sausage Rolls
By Christine’s Recipes Prep time: 10 mins Cook time: 120 mins Yield: Makes 12
- 12 sausages, any kind to your liking
- 350 gm bread flour
- 55 gm caster sugar
- 5 gm salt
- 56 gm egg
- 7 gm milk powder (to increase fragrance, optional)
- 125 ml milk
- 120 gm tangzhong (refer to this recipe for making tanzhong)
- 5 to 6 gm instant yeast
- 30 gm butter (cut into small pieces, softened at room temperature)
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That’s why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off (see picture 1). That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
- Transfer to a clean floured surface. Deflate and divide the dough into four to six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes (see picture 2).
- Knead each part into a long tube, about 41cm in length (it depends on how long your sausage). Roll to enclose the sausage, with seals facing down (see picture 3). Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Brush whisked egg on surface of rolls. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.
- This bread can be made with or without a bread maker.
- Testing your dough before proofing is quite important to make sure you’ll enjoy soft and fluffy bread after baking.
- The time of proofing has to be long enough, yet not to over-do, in order to get the best result.
Stickey- etc etc, ADD later WaiHan !