If you want to eat sausage buns and make them yourself, the method is so simple, fluffy and soft, sweet and sour, and children love to eat them

Sausage buns

The production process

First mix the noodles, add 20g of sugar, 10g of milk powder, 2.5g of high-sugar resistant yeast, 1 egg and 110g of milk to 250g of high-gluten flour and form a relatively soft dough.

At first, the bread will be very sticky, knead it on the cutting board with the help of a scraper for a few minutes, the bread will gradually become smooth and non-sticky, then prepare 25g of butter and 2g of salt to add to the dough, and continue to knead or beat.

Until a small piece of dough is pulled apart, a transparent glove film can clearly appear, and the dough is covered with plastic wrap and sealed and fermented to twice the size.                                                                      

Use your fingers to dip the dry flour and press a pit on the dough, the dough does not retract or collapse, which proves that the dough is ready.

After the dough is ready, put it on the board and pat the exhaust, then divide it into 6 uniform dough agents, rub it round and cover it with plastic wrap to rise for 10 minutes.

Take out the first dough, roll it out into an oval shape and fold it, then turn it over and gently roll it out to form a small rectangle.

After everything is done, put it in a baking tray for a second proofing, about half an hour or so.

Prepare sausages, tomato sauce, and salad dressing.

Press the sausages one by one on the bread crust that has been proofed for the second time, press them all the way to the end with your hands, brush the surface with a layer of egg wash, and coat the salad dressing and ketchup with the help of a piping bag or plastic bag.

Put it in the middle and lower layers of the preheated oven, bake at 160 degrees on the top and 145 degrees for 25 minutes, the time and temperature are for reference only.