Twisted Wienerwurst Buns With Peppery Touch / 汤种香肠包

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Twisted Wienerwurst Buns With Peppery Touch / 汤种香肠包

Ingredients / 材料:

Dough:

a: 300 g Bread flour, 6 g Active dry yeast, 30 g Sugar, 6 g Salt
b: 60 g Egg, 65 g Warm milk, 75 g Water Roux Starter
c: 45 g Butter
d. 9 pcs German Bauerwurst or Wienerwurst

Garnish:

60-80 g Chopped spring onions
1 Egg
1 tbsp Olive oil
1 tsp Black pepper powder
½ tsp Salt
1 tsp Sesame

面团:

a: 300克高筋粉，6克干酵母，30克细砂糖，6克盐
b: 60克全蛋，65克温牛奶，75克汤种
c: 45克牛油
d: 9份法兰克福肠或是农夫肠

装饰:

60-80克葱花
1个全蛋
1大勺橄榄油
1小勺黑胡椒粉
1/2小勺盐
1小勺芝麻粒

Method / 做法:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speedfor 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form.
Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each is about 60-62 grams and round up and rest for 10 minutes at the room temperature. Roll each dough into a rectangle. The length of the dough should be the same as the sausage you are going to use.
Place a sausage and roll up and cut it into 5 equal portions, but DO NOT cut them through, leave a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over (so that the sausage faces up) to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
Mix well the first 4 ingredients for the garnish, and add the salt in just when you are ready to use it.
When doubled in volume, brush buns with whole egg, place the garnish on the top of buns, sprinkle with some sesame.
Bake in preheated oven at 170C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.

Details => Forum

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。
把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
取出面团，轻揉1分钟，排挤出气体，分割成9份，每份60-62克，滚圆室温静置10分钟。然后将分割好的面团，手口朝下压扁，用擀面棍由中间往上下擀开，大小要和香肠一样，翻个面，收口朝上，放上香肠，卷成条状。
用切面刀割四刀成为均匀5份，但是不要切断，将头尾交叉错开，再将另3个的切割面翻个面朝上，进行最后室温发酵，大约是45-60分钟。
把装饰的头4种配料完全混合，盐留到最后要装饰的是才放进去。
面团膨胀为双倍大发酵完成后，刷上全蛋液，放上装饰，洒些芝麻粒。
放到铺了烤纸的烤盘上，放入预热170C/350F的烤箱烘焙15分钟直到金黄色即可。取出置于架上晾凉。

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"Twisted Wienerwurst Buns With Peppery Touch / 汤种香肠包" is part of these categories:

Bread / 面包 (129)

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