Cocktail Sausage Bun, Year-End SAHM 鸡尾酒小香肠面包, 岁末家庭主妇

It's end of the year, and company do not allow to carry over any balanced annual leave to next year. So, I decided to take the last 2 weeks of December off and be a SAHM (Stay At Home Mum).  It feels good to spend more time with children, and prepare meals personally for the whole family. On some days, I would "take order" from everyone before meals; On other days, I would just cook based on what I have in the fridge. In-between meals, I would flip my recipe book and do some leisure cooking. I really enjoyed being a SAHM for this 2 weeks.

My younger one is a big fan of sausage buns.Whenever we walk into a bakery shop, she would order sausage buns without doubt. As expected, she requested for them again when I asked her what bread she wants me to bake today.

I have some cocktail chicken sausages bought from TESCO, JB during our 2D1N trip to Malaysia. These sausages are of premium quality and make perfect for mini sausage buns.

I used the same recipe as Soft Bun with Ham & Onion in my earlier post. Water roux is a must to retain the softness of the buns.

COCKTAIL SAUSAGE BUN
(Bread recipe source: 65°c 汤种面包)


INGREDIENTS
(makes 25 mini buns)

Water Roux
- 25g bread flour
- 125g water

Bread Dough
- 300g bread flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons dry yeast
- 80g fresh milk
- 1 egg, lightly beaten
- 30g butter (softened)
- 90g water roux

Egg Wash
- 1 egg white
- 1 tablespoon vegetable oil

Others
- 25 cocktail sausages

DIRECTIONS:

1. Prepare water roux (microwave method):
   • Mix water roux ingredients together in a bowl. Stir until smooth.
   • Heat up in microwave. Every 15 seconds, take out and stir to make sure no lumps of flour. Within 1 minute, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with spoon or chopsticks.
   • Leave to cool completely before use.
2. In a large bowl, add flour, yeast, sugar, salt, egg, water roux and milk. Mix well with a wooden spoon or a whisk.
3. Add in softened butter and knead with hands to form a ball. The dough is sticky, but DO NOT add flour, just leave it as it is.
4. Cover the bowl with cling wrap and leave to proof in a warm area for 45mins.
5. Remove the dough from the bowl . With lightly floured hands, gently give a few light kneading to press out the gas. Divide dough into 25 balls – about 30g each. Leave to rest for 5 mins.
   
   
   
   
   
6. Flatten each ball and roll out to oval shape with a rolling pin. Place the sausage on the rolled out dough. Roll up from the bottom.
7. Place the roll in a greased tray, and leave to proof for 20-30mins.
   
   
   
   
   
8. Brush with egg wash.  Bake in preheated oven at 200 degC for 15-18 minutes, or until top is golden brown.