To make this plain bun more interesting, I have added omelette; use a more flavorful sausage; and roll the bread in a more aesthetic way :)
Yield: 6 rolls (11Lx6W cm)
90g whole milk 全脂牛奶
10g condensed milk 炼乳
1/2 tsp instant dry yeast 即发酵母粉
135g bread flour 高筋面粉
15g wholemeal flour 全麦面粉
25g fine sugar 细糖
15g beaten egg 蛋液
1/8 tsp salt 盐
20g unsalted butter 无盐奶油
1 packet sausages 210g
Follow the Otah bun recipe from step 1 to 9 in preparing for the dough
10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.
11. Divide the dough into 6 equal portions, about 53g each.
12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.
Cover and allow the dough to rest for 15 minutes.
13. Roll out the dough and cut one of the ends into some strips.
Roll up the dough and seal at the end,
14. Place the dough onto a floured non-stick baking sheet, spray some water, and allow the dough to proof in a close oven for 30 minutes.
15. After 30 minutes, remove the tray of buns from the oven. And preheat the oven to 170 degree Celsius.
16. Apply egg wash evenly over the buns.
17. Bake the buns in the preheated oven for 20 to 22 minutes, or till the surface turns golden.
18. Allow the buns to cool down on a cooling rack before serving :)
Balance beaten egg from dough making*
20g whole milk
1/2 tsp fine sugar
1/2 tsp mirin (Japanese sweet wine)
1/4 tsp light soya sauce
* after collecting 1 tbsp of beaten egg from the balance beaten egg from the bread dough making as egg wash, mix the remaining beaten egg with one egg.
1. Mix all ingredients in a bowl.
2. Pan fry the mixture into a big sheet of omelette and cut into 6 portions. Cover and set aside till needed.