Sausage Rolls (Tangzhong method)

These sausage rolls disappeared as soon as they they came out of the oven, just enough time for me to snap some shots!
I  love the soft and light texture of the bun and I can't wait to try this bun with other fillings.  

350 gm bread flour 
55 gm caster sugar 
5 gm salt 
56 gm egg - 1 large
7 gm milk powder (to increase fragrance, optional) 
125 ml milk 
120 gm tangzhong (refer to this post for making tanzhong) 
5  gm instant yeast 
30 gm butter (cut into small pieces, softened at room temperature, add this later)
 
6 sausages

 I am using my bread maker machine to knead the dough, since this is a rather sticky dough. 
In your bread maker basin add all the wet ingredients first the dry ones.  Please make sure that the yeast and the salt not come into contact.

Set the machine to 'dough' setting and press start.  
Once the dough is roughly kneaded, add the butter. The kneading cycle should take 30 min. (I restart the kneading time for another extra 10 min)
Keep kneading until the dough is smooth, not sticky and elastic. 

(Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off. 
That means you have successfully kneaded the dough to a perfect stage. 
Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) 
Testing your dough before proofing is quite important to make sure you’ll enjoy soft and fluffy bread after baking.

Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel. 
Let it proof till it's doubled in size, about an hour. 

Transfer to a clean floured surface. Deflate and divide the dough into six equal portions. 
Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.  

Knead each part into a long tube,  (it depends on how long your sausage). 
Roll to enclose the sausage, with seals facing down.  
Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. 
Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size. 

Brush whisked egg on surface of rolls. Sprinkle some sesame seeds on top.
Bake in a pre-heated 180C  oven for 35 minutes, or until golden brown. 
Transfer onto a wire rack and let cool completely.

Happy baking...jue
recipe from here