Just so happens I was itching to do some baking again today and felt an urge to make some bread. To me nothing smells better or tastes better than fresh bread baking in the oven and the aroma when it produces when baked. Wow….As I was strolling around in China over the weekend and was craving Chinese sausages thus I decided to I picked up some chinese sausages. This place was recommended to me by a relative. It is called the Dollar Meat Store located on Pender St. in Chinatown. Apparently it sold a variety of Chinese Bbq’d meats. But what I was after the sausages. So I have heard there was chinese sausages you get prepacked and then you get sausages which are hanged to dry. As my relative stated the hanged dried ones were far more superior as it was more aromatic. So here we go. Just entering the store you see rows and rows of sausages, smoked bacon and duck. I decided to get some to make chinese sausage rolls.
Keys to bread making are kneading to develop the gluten, proofing the bread for volume and baking.
As for the dough I used the basic sweet dough used for cinnamon buns, then added the chinese sausage and rolled it up in rolls. I found that I quite liked the texture of the buns. I kneaded it, proofed it and then baked the buns. When the buns were almost baked I brushed the buns with a little sugar, water and oil to promote a caramelized top.
1 teasp. dry yeast
1/2 cup plus 1 teasp. sugar
1 1/4 cups warm milk
1 teaspoon vanilla extract
4 cups all purpose flour ( I used 5 cups flour)
1 teaspoon salt
1 stick of butter
1. Warm milk and place yeast and 1 tsp. sugar. Let ferment-yeast to bloom in the bowl.
2. Add eggs, vanilla and remaining sugar and flour. Knead. Incorporate remaining butter bit by bit. Add flour as needed.
4. Cover bowl with plastic wrap and proof for 2 hours minimum.
5. Deflate dough and knead some more. Divide dough into portions big enough for rolling sausage in.
6. Once again let sit for dough to increase in size till 1 1/2 size.
7. Preheat oven to 375F
8. Bake for 22-26 minutes golden brown. Brush with sugar, water and oil mixture for glaze on the buns.