Ham Sausage Bun (Fastrack Steam Oven Version)

Put all the bread ingredients except for the butter into the food processor bowl, place the yeast in the center, and keep the salt and sugar separate.

First knead at speed 2 until it forms a dough, then switch to speed 5 to knead the dough. After 12 minutes (when the gluten is about 70% formed), add the butter.

Check the dough; you should be able to stretch it into a thin film that does not tear easily.

Roll the dough into a ball and place it in a bowl, cover with plastic wrap, and let it ferment at room temperature around 26 degrees for the first rise.

When the dough has risen to twice its size, dust your hand with flour and poke the dough; if it does not collapse or shrink back, the fermentation is complete.

After gently pressing the dough to release the air, divide it evenly into 9 portions, cover with plastic wrap, and let it rest for 15 minutes.

After venting the dough again, roll it into a round shape and then flatten it into an oval.

Place them into the baking tray one by one.

Turn on the fermentation function of the Lafite steam oven, set the temperature to 35 degrees. (This model is a steam oven, so there is no need to place warm water in the oven)

Place the bread dough in the Fashuai steam oven to ferment for 30 minutes, until it has roughly increased by 1.5 times in size.

Take out the bread dough, start preheating the Fashuai steam oven, select the barbecue function, set the temperature to 180 degrees, and the time to 30 minutes.

Take a sausage and place it in the middle of the bread, pressing it down gently.

Take a sausage and place it in the middle of the bread, pressing it down gently.

You can also sprinkle a little chopped green onion.

Place the ham sausage bun into the preheated oven and bake for 25 minutes. Remember to keep an eye on it, and cover it with aluminum foil as soon as it starts to brown.

After coming out of the oven, let it cool to hand temperature before packaging and storing.