KOREAN SAUSAGE BREAD (SAUSAGE-PPANG)
Ingredients for the Bread
½ cup warm milk ( 90-105f)
½ tsp active dry yeast
2.5 cups all-purpose flour
3 tbsp granulated sugar
1 tsp salt
¼ cup hot water ( 195f or higher)
1 large egg, beaten
2 tbsp unsalted butter, softened
6 hot dog franks
INSTRUCTIONS
Mix the milk and yeast
Take flour in a bowl, add sugar, salt
Add hot water into the flour while mixing it continuously
Now add the milk, egg
Just mix until all combined and no more dry flour left
Leave it covered to proof for 30-40 mins in the same bowl
The dough will be stretchier than before
Add the butter and mix into the dough
Cover and Proof once again for 45 mins to an hour
Remove onto a lightly dusted surface
Then knead the dough well to get rid of the air
Divide into 6 equal halves
Knead each dough into a tight ball
Flatten each dough ball into an oval shape, just long enough to fit the sausage in it
Fold up the sides of the dough and pinch to cover sausage completely and seal it
Place on a lined baking tray
Now cut 9-10 quarter inch slits with a scissor
Cut all the way through the sausage but not to the bottom layer of the dough .you want the dough to remain connected
Arrange and shape the sausage bread by placing the hot dog pieces left and right as shown in the picture
Apply egg wash ( optional)
Proof in the oven with lights on for 30-45 mins until they double in size.
You may add hot water in the bottom tray to create steam in the oven as an option
Brush with egg wash again if needed
Add the prepared topping to the centre of the bread
Bake at 350f for 20 mins until golden
Drizzle with ketchup and you are done, your Asian Bakery Style Korean Sausage Bread is ready
Enjoy
INGREDIENTS FOR TOPPING
1 cup mozzarella cheese, shredded
⅓ cup sweet corn ( canned)
¼ white/yellow onion, diced
2 tbsp mayonnaise
2-3 tbsp green onion,chopped
Ketchup ( optional)
Parsley (optional)
INSTRUCTIONS
mix all the ingredients and keep aside to use later as topping
