HOW TO MAKE ★SAUSAGE PAN& CORN PAN ★ JAPANESE FLUFFY BREAD
Sausage pan is so popular in any Japanese bakery.
Prep Time 3 hours hrs
Cook Time 15 minutes mins
Course Breakfast, Snack
Cuisine Japanese
- 250 g bread flour
- 20 2 sugar
- 3 g salt
- 3 g instant dry yeast
- 2 egg yolks
- 160 ml whole milk
- 35 g unsalted butter
Corn mayo filling
- 4 ts Japanese mayonnaise
- 8 tbs canned sweet corn
- 4 ts shredded cheese
egg wash
- 1 ts egg yolk
- 1 ts whole milk
Bread dough
First, let's mix wet-ingredients.Separate egg yolks from the egg white.Discard the stringy part from the yolk, if you don't like it. Leave it if you don't care.Add in whole milk and whisk well. Put your bread flour into a stand mixer bowl.Add in sugar and salt, run the mixer until just combined.Add in instant dry yeast, and continue running the mixer, until well combined.The sugar and salt should not be direct contact with yeast, to avoid deactivating the yeast. Add in egg-milk mixture slow and steady stream.Keep the mixer running for 5 to 6 mins, until the dough stretches thin like paper. Add in room temperature butter and run the mixer for 3 to 4 mins until the dough comes back together.See if the dough stretches thin like paper. Shape into a ball and put in a greased bowl. Cover with a piece of plastic wrap, and leave it at warm spot for 45 to 50 mins until double in volume. After 45 mins, the dough is almost double in volume.To see the proofing is enough or not, poke the dough in the center with a dusted finger.If the hall stays as it is, it OK to proceed to the next step. If the hall shrinks, leave 10 15 mins more.If the dough collapses, the dough is over-fermented. You should proceed to the next step quickly. Take out onto the dusted working surface and cut the dough in the center, then make a mark for 10 equal portions.Divide into 10.Shape into a ball and take 5 mins bench rest.
Keyword baking, how to make bread, japanese bread, sausage bread, sausage pan