IMG_1608dough recipe adapted from killer toast post

filling
sausage

finishing
1 egg yolk + 1 tsp water
dried oregano, crushed (optional)

IMG_1612面团食谱取自于夺命软吐司贴子

内馅
香肠

收尾
蛋黄 1颗+水 1小匙
干牛至叶,捏碎(可免)

Directions/做法

IMG_1594divided kneaded dough into desired portions
(i made only three 80g portions this time)
flatten a portion into a round disc
搓揉后的面团分割成团
(这次仅做了 3个 80克餐包)
取一份面团,擀成圆面片

IMG_1595place in a sausage and roll up tightly
摆上一条香肠,卷紧

IMG_1596seal seams well
封口捏紧

IMG_1598using leftover dough, roll out into an olive shape
将剩余的面团擀成椭圆形

IMG_1599run a lattice cutter across the dough and stretch the dough apart
运用格构刀将面片切开并将其从两团拉开

IMG_1600place it on top of shaped bun
将以上摆放到整形后的餐包

IMG_1601trim off excess ends
修编

IMG_1602IMG_1603allow dough to proof till double in size
面团发酵至双倍大

IMG_1604brush egg wash on proofed buns
发酵后的餐包刷上蛋液

IMG_1605IMG_1606sprinkle crushed oregano on top
bake in centre rack of 170 degrees C preheated oven for 30 mins
or till top and bottom of bun has browned thoroughly
撒上捏碎的牛至叶
送入预热至 170摄氏度中层烤箱烤 30分钟
或至餐包上下部位均匀上色即可

IMG_1615 IMG_1610

 

 

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(6) Comments

  • WanwanTea婉婉午茶 (March 6, 2016)

    太漂亮了!!手太巧了!

  • Joanne (March 14, 2016)

    Hi, I have tried making this killer toast into smaller buns instead of loaf twice. I think I still need to improve my kneading skill tho.. May I know what temp and time n which rack position u would recommend for Mimi buns with fillings like sausage? TIA

    • Victoria Bakes (March 14, 2016)

      Centre rack, c. 30 mins, 170 degrees C, non fan force for my buns. What do you mean by mini? The best way to check is to use a thermometer to check temp of bread since all ovens work differently. Do not bake bread exceeding 96 degrees C

  • viktoryarch (March 25, 2016)

    Wow. Those look beautiful! Thank you for sharing.

  • Martina (October 18, 2016)

    hi, is the proofing required only after wrap the sausage?

    • Victoria (October 18, 2016)

      Hi yes. This is a one proof dough. Is there any concern you may have?

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