have a break, have a bun!

so many backlogs to post.
it will never get to see the light unless i devote my time editing, clearing off the drafts saved. If only there were like cash in deposit yah.
with all attending school this year that comes with never-ending sending and fetching at different time of the day, i'm worn out physically. glad, not mentally. that, i have only TWO hours when all are in school, my precious TWO hours! never enough for me to clear my backlogs before times up to pick him. so many things to do with so little time!
nevertheless, no matter how tired i am, how little time left for that ME time, i still diligently bake every day. Yes, every day!  So the children get to enjoy fresh bakes for their breakfast, snacks between their revision time. Their power food, my source of motivation.
with that every day of baking, it left me with that many days of posting. tho it's time consuming spend behind the scene before a post is eventually publish, i'm not gonna leave those drafts hibernating in the folder as i bring them out to sun, one by one!
so, here i am... one at a time. *applause* for the little achievement i made today ;)
stay around as i serve up my next bakes. prior to that, well...it's time to fetch my little fellow again.
see you around! have a great weekend ahead cos TGIF, my happy day!

Petite Sausage Rolls:          

400 Bread Flour
100 Plain Flour
1 tbsp instant yeast
100g castor sugar
1 tsp salt
220ml water
75g soften butter
* one packet of sausages (halves it)
* egg wash (1 beaten egg + 1tbsp water)
 



Method:

1. Preheat oven 190deg

2. Mix bread flour, plain four, yeast, sugar, salt and slowly pour in water.

3. knead the dough till gluten is formed.

4. Add butter and knead till dough smooth & elastic.

5. Leave aside to prove till double in bulk.

6. After proof, weigh and slice dough in equal weight (each weigh 30g) and shape it round.

7. Leave aside to rest for 15mins

8. Next, roll the dough into individual long rod shapes. Wrap dough over the each sausage.

9. Place them on baking tray. Cover tray with plastic wrap. Leave them for final proof till double in size, estimated time about 30 minutes.

10. Brush with egg wash on top of buns, baking time about 20mins

11. Leave it to cool.

*i made some buns using the left over dough.  


Recipe reference: Basic Sweet Bun Dough by Agnes Chang