Panino con würstel (metodo tangzhong)

Ingredienti

• 6 sausages
• 350 g bread flour
• 55 g caster sugar
• 5 g salt
• 56 g egg
• 7 g milk powder (optional)
• 125 ml milk
• 6 g instant yeast
• 30 g butter (softened at room temperature)
• 120 g tangzhong (25g bread flour 125ml water/milk)

Preparazione

1. 1

   --- Directions ---

2. 2

   Cook Tangzhong (bread flourwater) over medium low heat, stirring consistently until sticky (purée texture). Set aside and let cool.

3. 3

   Mix all the wet ingredients (except butter). Mix all the dry ingredients. Mix wet and dry together and start kneading into a ball shape, add butter and mix well. Cover with a wet towel or cling wrap and let it proof till it's doubled in size, about 40 minutes.

4. 4

   Deflate and divide the dough into six equal portions. Knead into ball shapes. Cover with cling wrap, rest for 15 minutes.

5. 5

   Knead the balls into long tubes. Roll to enclose the sausage, with seals facing down. Covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing (about 45 - 60 mins) until double in size.

6. 6

   Brush whisked egg on surface of rolls. Bake in a preheated 180 degrees oven for 35 mins. Done.