150ml milk / water (room temp)
50g melted butter
1/2 tsp salt
180g high protein flour
100g wholemeal plain flour
1/2 tsp bread improver (this holds the shape better and fluffier)
1 tbsp of chia seeds
2 tbsp sugar
1 tsp dry yeast
Method:
Put all ingredients accordingly as above into the bread maker machine and select dough setting. Once done remove from machine, place on a table top sprinkled with a little bit of high protein flour. Deflate a little by kneading softly and divide them to equal portions (appx 20 pcs). Pull long ways until just enough to wrap the mini hotdogs. Remember to defrost your hotdogs before hand. Place on a tray underlay with parchment paper. Leave it to proof for additional 30 - 40 mins in a warm place covered with cling wrap. Brush egg yolk on the top at the last 10 mins and bake for 20 mins @ 170C. Once done remove from oven and leave it cool before you pack them in airtight container.
Note 1:
Can disregard bread improver if you don't mind not sooo fluffier bun. Those selling at bakeries are so soft is due to that. Was supposed to add 1 tsp but I half it. Still good.
Note 2:
Can use all high protein flour if you don't want wholemeal.
Note 3: Yeast must always be last to go in and liquid always go first.
Note 4:
If kneading manually also can but must knead for appx 20-30 mins until elastic and smooth. Same as using stand mixer with dough hook. Beat till pass window panel = stretchy like plastersin.
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