Title : HOW TO MAKE HOT DOG CAKE
link : HOW TO MAKE HOT DOG CAKE
HOW TO MAKE HOT DOG CAKE
HOW TO MAKE HOT DOG CAKE
Material:
• 50 g flour bread
• 1 cup water
Cake recipe
Material:
• 6 hot dogs, patted dry and cut into threes
• 350 g bread flour
• 55 g sugar
• 5 g salt
• 56 grams of egg *
• 1/2 cup milk
• 120 grams tangsong (water-flour Roux)
• 6 grams instant yeast
• 30 g butter, at room temperature into little pieces.
Step:
1. Make in tangsong: Mix flour and water in a small sauce pan. Make sure there are no lumps. Cook over medium-low heat, stirring always with a wooden spoon to prevent burning. As you're cooking the mixture will become thicker and thicker. Want a mixture to become so thick that when you drag a spoon across the bottom of the pot, there will be a line behind her. Remove the pot from the heat and cover with Saran Wrap placed directly on the surface of the Paste button. Let it chill until room temperature.
2. Combine all the dry ingredients in the bowl of your stand mixer. In a separate bowl, whisk together milk and small egg wetangsong. Make a well in the dry ingredients and add wet dry. With dough hook, knead until the dough comes together and then add the butter. Keep kneading the dough until smooth and not sticky and elastic. (I knead for 10 minutes with my kitchen aid ".)
3. When you think the dough is ready, take a small piece of it stretching. Should form a thin membrane is very elastic. If you use your finger to poke a hole through it, the hole should be a full circle. If irregular hole still need to knead.
4. When your dough is ready, shape into a ball and put it in a greased Bowl and cover with Saran Wrap. Let proof in warm area, drafty United Nations until double in size, about 40 minutes.
5. Transfer the dough on a clean surface, powder. Deflate and divide the dough into 18 equal parts. Roll into balls and cover parts wrap Saran will and let rest for 15 minutes.
6. Roll each piece into a long tube and wrap around sausage. Place roll, seam-side down on a tray lined with parchment paper. Be sure to leave some space between the lists, they need to prove again. Cover the rolls proof for an hour or until doubled in size.
7. Heat oven to 355F. Brush tops with scrambled eggs. Bake for 35-40 minutes or until golden brown. Let cool and enjoy!
* Lightly beat eggs before weighing. Save the remaining part to use as a white wash.