Hotdog Buns

A classic all-time favourite in the Southeast Asian region.

INGREDIENTS

Item Quantity
Flour500g
Saf-instant® yeast11g
Salt7g
Sugar110g
Milk powder 10g
Butter 75g
Egg (fresh)75g
Fresh liquid milk50g
Cold water 100ml
Hotdogs/franks of your choice (defrosted)*1 pack
Whole egg (for egg wash)1pc

FEATURED PRODUCT

Saf-instant® Gold

Saf-instant® Red

PREPARE THE DOUGH

  1. Place all ingredients in a mixing bowl except for the butter. Mix 3 mins on low speed and 6 mins on high.
  2. Add the butter into the mixture. Mix 2 mins on slow and 2 mins on fast.
  3. Round up the dough and leave in a covered bowl to rest for 30 mins at room temperature of 26 – 30°C.
  4. Divide the dough into 30 x 60g pieces. Mould each piece into round balls.
  5. Place each piece of rounded dough at least 2 inches apart from each other, on a tray lined with baking sheet.
  6. First fermentation: Cover the dough and leave it to rest for 30 mins at room temperature of 26 – 30°C.

SHAPING

  1. Roll each piece of dough into long strings of approximately 30cm in length.
  2. Take a piece of hotdog and wrap a dough strip around it like a spiral.
  3. Make sure the ends are tucked in and are not left loose.
  4. Place each piece evenly spaced on a flat baking tray lined with baking sheet.
  5. Cover the tray with cling wrap or cloth for about 120 mins at room temperature of 26 – 30°C (it should double in size).
  6. Brush each bun with egg wash.

BAKING

  1. Preheat convection oven to 180°C. Bake in the oven for approximately 15 – 17 mins.
  2. Place on a cooling rack to cool before serving.

Professional

Home Baking

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