Hot dog bun debut

Put 300 grams of all-purpose flour, 195 grams of water, 10 grams of sugar, 3 grams of salt, and 4 grams of yeast into the large bowl of a stand mixer. First, turn it on to the lowest speed to mix the ingredients into a dough for about 10 minutes. Then, add the butter sliced with a knife into the bowl and mix for about 25 minutes on the second speed.

Rub some oil on your hands, take a piece of dough and stretch it to see if it can form a film. It doesn't need to be too thin, not as strict as when making tu si la mo.

Preheat the oven to 350°F for about 20 seconds, touch to feel that the oven is warm, turn off the power to let the oven have a warm environment, then use a ceramic or glass bowl, lightly coat the bowl with a thin layer of oil, place the mixed dough inside, cover the top of the dough with a lid or plastic wrap, put it into the oven, set for 120~150 minutes, and turn on the oven light.

After the time is up, place the dough on a workbench sprinkled with dry flour, cover it, and let it rest for 15 minutes.

Divide the dough into 5 equal parts, roll the small dough pieces into balls, and place them in a container to rest for 20 minutes.

Score the hot dog with a crosshatch or diagonal pattern, about 3~5 millimeters deep.

After the time is up, roll the small dough into an oval shape.

Then roll it up.

After rolling it up, pinch it tightly at the joint.

Use your hands to flatten the roll a bit, place the hot dog on top, with the pattern facing up.

Place it in the baking tray and bake for 30 minutes.

After the time is up, take out the entire baking tray, preheat to 310°F, after the oven shows preheating is complete, put in the whole tray of bread, and bake for 12~14 minutes.