Super Soft Cheese Sausage Buns (Cream Version)


Super Soft Cheese Sausage Buns (Cream Version)
Super Soft Cheese Sausage Buns (Cream Version)
Super Soft Cheese Sausage Buns (Cream Version)

I love making high-hydration doughs, especially for bread—they turn out as soft as little lambs. (I used 625g of flour to make 14 buns.) The aroma while baking is impossible to hide; neighbors often come knocking to ask when the bread will be ready. (Next time, I’ll try a butter version.) I prefer savory bread, so I use less sugar and a bit more salt.

Ingredients

Steps

  1. Pour all the ingredients into the dough bucket and knead until they become a glove film (I used a chef machine to mix for 3 minutes at gear 1, and about 8 minutes at gear 5)
    Pour all the ingredients into the dough bucket and knead until they become a glove film (I used a chef machine to mix for 3 minutes at gear 1, and about 8 minutes at gear 5) Pour all the ingredients into the dough bucket and knead until they become a glove film (I used a chef machine to mix for 3 minutes at gear 1, and about 8 minutes at gear 5)
  2. Take out the dough that has doubled in size, deflate it, divide it into 85-gram pieces, roll them into balls and let them rest for 15 minutes (cover with plastic wrap).
    Take out the dough that has doubled in size, deflate it, divide it into 85-gram pieces, roll them into balls and let them rest for 15 minutes (cover with plastic wrap). Take out the dough that has doubled in size, deflate it, divide it into 85-gram pieces, roll them into balls and let them rest for 15 minutes (cover with plastic wrap). Take out the dough that has doubled in size, deflate it, divide it into 85-gram pieces, roll them into balls and let them rest for 15 minutes (cover with plastic wrap).
  3. Roll the bread into your favorite shape with cheese, sausage, etc. Brush with egg liquid, squeeze ketchup and salad dressing on it, sprinkle with parsley, cheese and other flavors you like, ferment it for the second time until it is 1.5 times larger, and then bake in the oven.
    Roll the bread into your favorite shape with cheese, sausage, etc. Brush with egg liquid, squeeze ketchup and salad dressing on it, sprinkle with parsley, cheese and other flavors you like, ferment it for the second time until it is 1.5 times larger, and then bake in the oven. Roll the bread into your favorite shape with cheese, sausage, etc. Brush with egg liquid, squeeze ketchup and salad dressing on it, sprinkle with parsley, cheese and other flavors you like, ferment it for the second time until it is 1.5 times larger, and then bake in the oven. Roll the bread into your favorite shape with cheese, sausage, etc. Brush with egg liquid, squeeze ketchup and salad dressing on it, sprinkle with parsley, cheese and other flavors you like, ferment it for the second time until it is 1.5 times larger, and then bake in the oven. Roll the bread into your favorite shape with cheese, sausage, etc. Brush with egg liquid, squeeze ketchup and salad dressing on it, sprinkle with parsley, cheese and other flavors you like, ferment it for the second time until it is 1.5 times larger, and then bake in the oven.
  4. After preheating the oven, bake at 150 degrees on the upper fire and 180 degrees on the lower fire for 20 minutes. The temperature of each oven is different, so adjust it according to the characteristics of your oven. Cover with tin foil after coloring to avoid burning.
    After preheating the oven, bake at 150 degrees on the upper fire and 180 degrees on the lower fire for 20 minutes. The temperature of each oven is different, so adjust it according to the characteristics of your oven. Cover with tin foil after coloring to avoid burning. After preheating the oven, bake at 150 degrees on the upper fire and 180 degrees on the lower fire for 20 minutes. The temperature of each oven is different, so adjust it according to the characteristics of your oven. Cover with tin foil after coloring to avoid burning. After preheating the oven, bake at 150 degrees on the upper fire and 180 degrees on the lower fire for 20 minutes. The temperature of each oven is different, so adjust it according to the characteristics of your oven. Cover with tin foil after coloring to avoid burning.
  5. After cooling completely, wrap it in a bread bag (it looks a lot better) and keep it fresh for 3 days. If it is frozen in the refrigerator, it can be kept for 1 month. Before eating, thaw it in the refrigerator overnight, and microwave it for 40 seconds. It will be as soft as freshly baked.
    After cooling completely, wrap it in a bread bag (it looks a lot better) and keep it fresh for 3 days. If it is frozen in the refrigerator, it can be kept for 1 month. Before eating, thaw it in the refrigerator overnight, and microwave it for 40 seconds. It will be as soft as freshly baked. After cooling completely, wrap it in a bread bag (it looks a lot better) and keep it fresh for 3 days. If it is frozen in the refrigerator, it can be kept for 1 month. Before eating, thaw it in the refrigerator overnight, and microwave it for 40 seconds. It will be as soft as freshly baked. After cooling completely, wrap it in a bread bag (it looks a lot better) and keep it fresh for 3 days. If it is frozen in the refrigerator, it can be kept for 1 month. Before eating, thaw it in the refrigerator overnight, and microwave it for 40 seconds. It will be as soft as freshly baked.
Languages
Superweiche Käse-Würstchen-Brötchen (mit Sahne) - Deutsch (German) version
Super Soft Cheese Sausage Buns (Cream Version) - English version
Panecillos de Queso y Salchicha Súper Suaves (Versión con Nata) - Española (Spanish) version
Pains au Fromage et Saucisse Ultra Moelleux (Version à la Crème) - Français (French) version
Roti Sosis Keju Super Empuk (Versi Krim Kental) - Bahasa Indonesia (Indonesian) version
Panini Morbidissimi con Salsiccia e Formaggio (Versione con Panna) - Italiana (Italian) version
超ふわふわチーズソーセージパン（生クリーム版） - 日本語 (Japanese) version
슈퍼 소프트 치즈 소시지 빵 (생크림 버전) - 한국인 (Korean) version
ขนมปังไส้กรอกชีสเนื้อนุ่มพิเศษ (เวอร์ชันครีมสด) - แบบไทย (Thai) version
超軟芝士腸仔包（淡忌廉版） - 香港繁體中文 (Traditional Chinese - Hong Kong) version