Hot Dog Bun (Low temp proofing)

 


Hotdog roll
(Recipe adapted and modified from here)

Dough A:
190g bread flour
20g wholemeal flour
3g yeast
130g milk

-> Mixed all into dough and proof in fridge for at least 12hrs overnight

Dough B:
70g plain flour
20g bread flour
40g caster sugar
60g milk
20g butter (unsalted)

4-5 piece of preferred hotdog (I got the fresh hotdog from NTUC and therefore allows me to cut into 2 piece per hotdog)

-> Remove Dough A from fridge to room temp
-> Add Dough A to Dough B
-> Knead in mixer for about 20mins until can pull into thin elastic piece (window pane test as many bakers might call it)
-> Proof dough for about 1hr or till double in bulk
-> Portion to abt 10 small doughs of ~55g each
-> Rest for 20mins
-> Roll the dough into a long dough of about 25cm
-> Wrap the hotdog with dough
-> Final proof for 50mins or till double in bulk
-> Brush a thin layer of egg wash (which I omitted)
-> Bake at 170c for abt 17mins (depends on individual oven)


Submitted to Aspiring Bakers #8 by The Sweetylicious