Hotdog 面包

Ingredient A
330g - high protein Flour/bread flour
1table spoon - milk powder
1/2 tea spooo salt
60g - sugar

Ingredient B
1 egg - grade A

Ingredient C
120ml - cold water
8 g instant yeast

Ingredient D
40g - butter

1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C.  Beat combined ingredient for approximately five minutes to form a dough.  Add in ingredient D and beat the dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers.  if the dough can be stretched into a thin layer without tearing, it is ready.  But if it does not stretch well, beat dough further till it passes the next stretch test.

2. Remove dough and leave it in big bowl, covered with a piece of damp cloth or wrapped the whole bowl with plastic bag and leave in a warm place and proof dough for 30 minutes till doubled in size.

3.  Divide the dough according to the size you like, and leave for 15 minutes.  Then roll into a long shape, place in one sausage and wrap dough round the sausage.

4. Leave it for 30 minutes for a second rising.

5.  170 C for 18 to 20 minutes depend on your oven.  Remove from oven and spread with butter then the hotdog bread become shining.

Below are the Hotdog bread spread with diced mozzarella cheese