Making Mini Sweet Sausage Rolls (containing TangZhong)

I have been making bread and posting it on my Facebook pages for the last 2 weeks. The pictures stirred up a little storm and a few friends have shown interest. We decided to get together in our weekly play date session and arranged to make bread with the kiddies (bread making class 001, LOL). A few mummies and kiddies could not make it, but for those who could make it, we had fun and went back with yummy sausage rolls.

There were three mummies, three newborn babies (sleeping) and two 3-years old toddlers.
Ingredients for Mini Sweet Sausage Rolls (makes 30 mini rolls)

Refer to ingredients to make Pai Bao, 15 frankfurter sausages (halved to make 30 pieces, you can also leave it as it is to make bigger sausage rolls)


To make the dough, refer to the methods described for Pai Bao, with the following modifications:

After first proofing, deflate to remove the air in the dough and divide into 30 equal portions to make mini rolls (or 15 portions to make bigger rolls).

Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press down. Then roll the dough to the edge. Pinch the dough to seal. Roll and stretch to wrap around the halved sausage. Repeat with the rest of dough and sausage. Place it on a large baking tray to be covered with cling wrap or a damp cloth for 1 hours and 30 minutes.

Lightly brush the surface with whisked egg (egg wash). Bake in a pre-heated oven at 150 degrees C for 10 to 20 minutes, until the rolls turn brown (I bake it for 15 minutes).

Remove from the oven and transfer onto a wire rack. Let cool completely. I have a fan assisted oven, depending on your oven you may need to alter the temperature and time. As long as the top turns brown your buns should be ready. Only you know you oven best.

I have also made mini pandan sausage rolls by adding 1/4 teaspoon of pandan paste together with the wet ingredients during the dough mixing stage. It was yummy!