Food to Impress/ Twisted Wienerwurst Buns

Still crazy over the water roux/tangzhong method. Funny thing is, I don't even know why I make such a hassle baking with it because the baked goods last maximum of only 2 days in our home. Not that we eat everything all by ourselves; we share them with friends/acquaintances. I suppose it is the softness of every bite or maybe, the calories burned while preparing it or even, the test of patience. I started making the water roux starter at 8 am and the first bite of the finished product was at 1:30 in the afternoon. Talk about being patient! Btw, I haven't tried leaving the water roux overnight before using it. This will sure cut down the waiting time.

I gave some of these buns to a friend. She was ecstastic and wanted the recipe. It is always a GREAT sign that you did something truly wonderful when they want the recipe. I am not sure if she was impressed with the presentation or the texture/taste of the bun or both. 

Adapted from angiesrecipes: /Twisted Wienerwurst Buns

Dough

• 300 g bread flour
• 6     g instant dried yeast
• 30   g sugar
• 6     g salt
• 1        medium egg
• 65   g warm soja milk
• 75   g tangzhong starter
• 45   g margarine
• 9        wienerwurst

Topping

• 1 spring onion, chopped (can make it to 2)
• 1 egg
• 1 tbsp olive oil
• 1 tsp black pepper powder
• 1/2 tsp salt
• 2 tsp sesame seeds

Instructions (copied exactly from angiesrecipe):

1. Add flour, yeast, sugar and salt in the mixing bowl fitted with a dough hook. Add in egg, milk, and water roux. Mix at slow speed for 1 minute until combined. Increase the speed to medium, and continue to mix for 3 minutes until the dough forms.
   
2. Add in butter mix at slow speed until incorporated. Then increase speed and knead until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from the sides of your mixing bowl, about 5 minutes.
   
3. Remove and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each is about 60-62 grams and round up and rest for 10 minutes at the room temperature.
   
4. Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
   
5. To prepare the topping, mix spring onions, egg (reserve 1 tablespoon for brushing the tops) , olive oil, and black pepper in a bowl. Add the salt in just when you are ready to use it. When the buns have doubled in size, brush them with reserved egg mixture, then place some onion mixture atop. Finally sprinkle with some sesame seeds.
   
6. Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.

I experimented with cutting the wienerwurst into 5-6 portions, just to check how they'd turn out. Not too sure if the dough should cover the wurst at the bottom. I found myself pulling the dough to cover the wurst after twisting the dough to form the flower pattern.

I took 2 bites and realized, I haven't had a photo taken of them yet.  

Lessons learned:
1. Use baking paper / do not use the leftover liquid from the toppings (difficulty in cleaning up)
2. Use egg wash to attain yellower gloss / Don't bake them too long (sausage will look dry)
3. Spread the buns properly 'coz they will still grow and stick to one another.