Bread That Looks a Bit Like Takoyaki
I once made a bonito whole‑wheat bun and found that Little Wu really likes bonito flakes. This time I divided the dough into small pieces and wrapped them around homemade crispy sausages. The round little buns are super cute. After baking, sprinkle with bonito flakes and crushed seaweed. They end up looking quite like takoyaki~~ Really feels super adorable.
Ingredients
Steps
Mix all the dough ingredients except the butter and knead into a dough. Knead until it reaches a rough gluten stage, then add the butter and continue kneading until the dough reaches the extended stage, where you can stretch out a fairly strong, semi‑transparent film. Cover the kneaded dough with plastic wrap and leave it in a warm place for the first proof.
Let the dough rise until it’s 2–2.5 times its original size.
Remove the risen dough and place it on your work surface.
Press to deflate the dough and pat out the large air bubbles.
Divide into 18 equal small portions, about 24 g each. Shape each piece into a ball, cover with plastic wrap, and let relax for about 15 minutes.
Take one relaxed dough ball and flatten it. Wrap a small piece of crispy sausage inside.
Pinch the seam tightly to seal.
Arrange three buns together in one lined paper cup.
Place them on a baking tray.
Put a pan of hot water in the oven. Set the oven to proofing mode at about 35°C (you can also adjust according to your own oven, or not set it), and proof for about 40 minutes, until the dough has doubled in size. Remove the dough and the water from the oven. Preheat the oven to 170°C.
Place the buns on the middle rack of the preheated oven. Bake at 170°C top and bottom heat for about 20 minutes.
Remove from the oven.
Pipe mayonnaise over the surface of the buns, then sprinkle with bonito flakes and finely cut nori, and they’re ready to serve.