Hotdog Buns

01 Jul Hotdog Buns

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1/2″][vc_single_image image=”18292″ img_size=”full” add_caption=”yes” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text]A classic all-time favourite in the Southeast Asian region.[/vc_column_text][vc_separator type=”transparent” up=”10″ down=”10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/3″][vc_column_text]
SERVING SIZE[/vc_column_text][vc_column_text]

Approximately 15 buns

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TIME REQUIRED[/vc_column_text][vc_column_text]

Preparation : 35mins
Cooking : 20mins
Total waiting/resting: 3h

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INGREDIENTS

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FEATURED PRODUCT

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SAF-INSTANT™ Gold instant dry yeast

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SAF-INSTANT™ Red instant dry yeast

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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.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

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).
7. Brush each bun with egg wash.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

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.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]