Hello everyone! This is Sherry, today we’re going to make a hot dog bread
Hot dog buns may bring out the childhood memories of many people
The sausage hides in the bread, delicious and magical
This time we are going to turn ordinary hot dog buns into bread both delicious and beautiful
Moist and soft, unique in shape
Simple decoration, not only adds flavour, but also has a lovely shape
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Add 86g cold milk
50g whole egg
Add 86g cold water and leave 10% to adjust the softness of the dough
Add 340g bread flour
10g milk powder, 56g caster sugar, 4g salt
Stir with low speed 2nd gear
Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft and easy to handle
Stir until there is no dry flour
Add 5g instant yeast
Stir until the dough is almost even
You can see that the dough is about 20°C now
Put the dough in the refrigerator to chill for 20 minutes (if the room temperature is below 20°C in winter, you don’t need to refrigerate)
The temperature of the dough drops to 18°C ​​after refrigeration
Some gluten is also produced after the flour is hydrated
Turn on medium speed 4 and beat until the dough is smoother. It takes about 4 minutes
You can add butter when the dough can be pulled into a malleable, not very smooth membrane with jagged hole edge
Add 50g of softened unsalted butter(19-23°C)
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and stir until the butter is disappeared and forming a dough again. It takes about 3 minutes
Then kneading at medium speed 4 for about 7 minutes until the dough is smooth and elastic
The dough will stick to the wall of the bowl during the kneading process, it needs to be cleaned up a few times
The surface of the kneaded dough is smooth and elastic
The dough can be easily pulled into a translucent membrane with almost no jagged teeth around the edge
Fold the dough into a smooth ball
Put it in the oiled bowl
My room temperature is about 20-21°C. Although the cold water and cold milk was used, the temperature of the dough still rises a lot after kneading
Cover and ferment to double size, takes about 60-90 minutes at 26°C
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide the dough into 10 equal parts, each about 67g
Deflate the bubbles and roll the dough into a smooth ball
Rest for 30 minutes
Prepare 1/2 cup of grated parmesan cheese
Spread on a larger plate or container for later use
Roll the dough into a 13x16cm rectangle
Flip over
Organize into a 13x16cm rectangle
Slightly shorter than hot dog sausage
Put a hot dog sausage (about 14cm long)
Roll up from top to bottom, slightly tighten to prevent gaps
Seam side down, brush a thin layer of water
Roll on grated parmesan cheese
Cut 4 knives and 5 segments evenly, with each cut only 2/3 over
Circle into a flower shape
Cover and proof until double size. At a temperature of 28-30°C, it takes about 40 minutes
Cut a bit with scissors
Garnish with a little mozzarella cheese and minced parsley
Bake at middle rack in an oven preheated to 375°F/190°C for about 12 minutes until the surface is golden
This hot dog bun is not only beautiful in appearance, but also attractive in colour
The bread tissue is also moist, soft and delicate
Hope to be another unforgettable delicacy in your memory
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋