Sausage and Cheese buns

 The girl loves buns with sausage and cheese toppings.  Of course this will be one of my attempts.

Made these on Monday.  I remembered to add a little more salt and a little more fat to the original recipe.  To be precise, 1/4 tsp more of salt and 5 gram more of butter.  

The salt didn't do anything to the yeast.  It worked pretty well.  The butter did make the bread softer, despite a mere 5 gram more.  Quite amazing really, what a mere 5 gram can do to the texture of the bread.  Imagine what it can do the body.  But well, as long as it makes the end product softer and tastier, no need to fret too much.  Just pound the ground harder when I go for my routine jog in the morning.

Round 2 proofing, tray 1

  

Round 2 proofing, tray 2

 Come to think of it, I did take a bit longer to reach the window-pane stage while kneading this batch of dough.  I wonder if it has anything to do with the additional butter.  Or perhaps I was more gentle with the dough this time round.  

Oven ready

After 1 hour of the second proofing, this tray is ready for the oven.  Dot the swirly buns with sausage and brush the surface evenly with whole egg wash and into the oven.

Cozy in the oven at 170 deg C.  No cheese topping yet.  I found that if I add the cheese at the beginning of the bake, it will brown too much and dry up.  Perhaps I ought to get those cheese with higher melting point, or those more suitable for baking.  But I have no idea what are those.  And that means a little bit of research is necessary.  Okay, this will be a test for next time. 

For now, it will be processed cheddar cheese which I cut into strips and carelessly strewn over the buns.

Cheddar cheese added

Half way through the bake time, I added the cheese.  And it melted almost immediately.  That got me worried about the cheese browning up too soon again.  But luckily it didn't.

Here's the end result.  

For the second tray, cheese was added in the final 2 minutes of bake time.  But that wasn't quite enough for the cheese to brown up.  And I ended up adding another 2 minutes to the bake time.  Of course there was the worry about the bread over-baking and drying out, but luckily, the 2 minute impact wasn't significant.