sausage roll

作者： Bonkers

https://www.youtube.com/watch?v=Qm2IiXfsMaM first time had too little bread per sausage, tweaked as follows for 6 rolls, doubled the original recipe: 3/25/2023: double everything except tangzhong and egg used only a single portion, water used 113 g, softened butter used 40 g 4/8/2023: double everything with double tangzhong and 1 egg; make sure whole liquid (egg + water) is 113 g [this time I used 1 egg (50 g) and 45+18 g water]; 37 g softened butter (used up a whole stick after coconut bread) 5/20/2023: 8 rolls --- tangzhong used 6-roll portion the original recipe, used for 3 rolls for me Tangzhong Bakers flour 12g Water 60ml Main dough Bakers flour 210g Instant yeast 3g Salt 2g Caster sugar 23g Milk powder 12g --- skipped Egg 40g Water 45ml Tangzhong 60g Unsalted butter (soften) 25g ** using sourdough starter 173 g starter (consider it as 86 g fermented flour and 86 g water, should reduce correspondingly from the dough) added 89 g extra water by accident, so adding 89 g extra flour as well. == no change in original flour and water - bake at 360F for 20 mins, then at 365F for 4 mins, flip and did 2 extra mins (till temp reach 200F) shape: 1. roll the dough and wrap the sausage, tuck ends in 2. sausage in the center and cut and weave sides to the contralateral side (like Danish) 3. roll the sausage and slice the end to create a pattern shaping: https://www.youtube.com/watch?v=G3aUFd8dnpw&t=431s https://www.youtube.com/watch?v=Qm2IiXfsMaM

用料

• # 6 rolls

sausage roll的做法步骤

步骤 1

prep 1. make tangzhong 2. soften butter 3. partial egg

步骤 2

if using the dough direclty, 1st proof till double the volume *if the temp is too low, turn on oven to 75F for 2 mins, then put the bowl in to proof * could leave on the counter for a bit then put in the fridge to proof overnight

步骤 3

divide; rest for 15 mins, and then DEGAS and shape 2nd proof for 1 hour, at 95 - 100 F and 75% - 85% humidity * if taking out of the fridge, after shaping, proof for 1.5 hours * proof for 40 mins in august

步骤 4

bake at 340F for 22 mins (lisa's rec is 22 - 25 mins) - 11/4/2023: for 12 packed ones, bake at 350F for 28+3 mins (a bit hardened outside) - when bake with coconut bread at 365F, could use only 18 mins - 6/29/2024: 360F for 18 mins - 8/3/2024: 375F for 22 mins (then turned off oven and stayed for 5 mins) --- used 12 portion of dough for 10 sausage rolls

sausage roll的小贴士

5/20/2023: 8 rolls Tangzhong Bakers flour 12g*2 Water 60ml*2 Main dough Bakers flour 210g + 210 + 140 = 560 g Instant yeast 3g + 3 + 2 = 8 g Salt 2g + 2 + 4/3 = 5.3 g Caster sugar 23g + 23 + 46/3 = 61.3 g Egg + Water 113/6*8 = 150.6 g --- added 2 splashes of water for adjustment Tangzhong 60g + 60 + 20 ----- only used double tangzhong for 8-roll Unsalted butter (soften) 25g. --- 37 for 6-roll, 49 g for 8-roll

菜谱创建时间：2023-03-26 12:03:58