Delicious Sausage Bun Sausage Bread
It is often said that making baked goods is healing, and it truly is. The process of kneading, fermenting, shaping, and baking dough into beautiful creations that become healthy meals for your family brings an unparalleled sense of satisfaction and joy. This design was discovered on a Japanese baker's blog, but unfortunately, no recipe or detailed records were provided. Based on the baked appearance and personal baking experience, I have formulated the following recipe and method.
Ingredients
Steps
* Shape the dough into a teardrop shape, thick at one end and thin at the other. This is similar to making butter rolls or Japanese salted bread.
* Roll out the dough to be thick on one side and thin on the other. The length should be about 29 cm. Use a ruler to measure, as this length is crucial for creating an appealing and uniform shape.
* Dab the sausage to remove moisture, then place it on the rolled-out dough. I used sausages approximately 7 cm in size.
* Roll down about 1.5-2 turns, then stop. Divide the remaining dough below into three equal parts and cut.
* Braid into a plait.
* Continue rolling downward, flatten the bottom.
* After baking, brush a layer of honey water while hot. This adds flavor and helps preserve moisture. * Honey Water: Mix honey and warm water in a 1:1 ratio.