Sausage Mini Bun

Prepare the main ingredients: 250 grams of bread flour, 130-140 milliliters of milk, one egg, 2 grams of salt, 20 grams of sugar, 3 grams of high-sugar-tolerant yeast, 25 grams of butter, 6 sausages, an appropriate amount of salad dressing and ketchup, and a little chopped parsley.

Put all the dough ingredients into the stand mixer bowl except for the butter.

Set the stand mixer to speed 2 and mix the flour until it forms a dough, then switch to speed 4 and beat until a rough dough forms (about 6-8 minutes).

Add the softened butter, mix on low speed until the butter is incorporated into the dough, then increase the stand mixer to speed 6 and beat until it reaches the windowpane stage (about 6-8 minutes).

Organize the dough, cover it, and let it rest for 20 minutes.

Gently press the dough.

Divide evenly into 12 small portions and shape them into rounds, about 35 grams each, cover and let rest for 10 minutes.

Place the dough in the baking pan, use the oven's fermentation function at 35°C for about 45 minutes, and place a bowl of water to increase humidity.

Divide the sausage in half before the fermentation interval, and put the ketchup and salad dressing into a piping bag for later use.

The fermented dough becomes lighter and larger (about 1.5-2 times bigger). If you gently press the dough and it springs back, the fermentation is complete.

At this time, preheat the oven in advance to 180°C for 10 minutes with both upper and lower heating elements on, then press the sausage firmly into the center of the dough, squeeze on ketchup and mayonnaise in order, and sprinkle with chopped parsley.

Bake in the oven at 180℃ on the middle rack for 16-18 minutes.

The fragrant sausage buns are out of the oven, moved onto the cooling rack to cool.

Soft and fluffy, can be savory or sweet, especially delicious.