Sausage Bread Race Cars 🏎

Updated at: Sun, 03 Mar 2024 12:53:10 GMT

Step 1

In a small saucepan, whisk together the bread flour, water and milk until smooth and no lumps of flour are visible.

Step 2

Heat the mixture over medium heat while continually mixing with a rubber spatula. Once the mixture begins to thicken, turn the heat to low and continue to mix until a thick paste forms. Transfer to a bowl and let completely cool before using.

Step 3

Combine the cooled tangzhong and the rest of the dough ingredients except butter in a stand mixer bowl/ bread machine and knead just until the dough comes together (about 5 minutes).

Step 4

Cover with a tea towel and let the dough rest for 15 minutes. After 15 minutes, continue kneading the dough until the dough is noticeably smoother (about 5 minutes).

Step 5

Add the butter and knead again for another 10-15 minutes or until the dough is smooth and no longer sticky.

Step 6

Conduct a windowpane test by taking a small piece of dough and stretching it between your fingers. If you can stretch it thin and translucent without tearing, the dough is ready.

Step 7

Cover with a damp tea towel and let the dough rise in a warm place until doubled in size; around 1- 11/2 hours.

Step 8

Deflate the dough with your hands and turn it out onto a lightly floured surface. Divide the dough into 10 equal portions (should be around 65g each). Shape into dough balls before covering and letting them rest for another 15 minutes.

Step 9

Using a rolling pin, flatten a portion of dough into a long oval shape. Place the flattened dough on the bench lengthways and roll the dough up into a log. Pinch the seams shut and continue rolling into a 25-30cm long rope keeping the middle a little thicker than the ends. Wrap the dough around the sausage and pinch the ends so the dough doesn't unravel.

Step 10

Place the sausage roll seam side down onto a baking paper lined tray. Repeat for the rest of the dough portions.

Step 11

Once shaped, cover with a damp tea towel and let the buns rise for 1 hour or until they increase 1.5-2x in size.

Step 12

Preheat the oven to 190c with 30 minutes of proofing time left.

Step 13

Lightly brush the buns with milk or egg wash before baking at 190c for 18-20 minutes. Milk will result in a matte finish while egg wash will create a shinier surface.

Step 14

For shiny buns, you can optionally brush the buns with butter or sugar water (1:1 sugar to water) immediately once out of the oven. Allow the buns to cool completely before assembling sandwiches.

Step 15

Pan-fry the rest of the cocktail sausages. Use half of these sausages for the wheels by cutting them into rounds. You'll need 4 wheels for each bread 'car'. With the remainder, slice each cocktail sausage in half. These will be the car 'drivers'. You can also slice a small divet for their happy smiles. :D

Step 16

Attach each 'wheel' to the buns with dried spaghetti. If you're making these in advance, the pasta will soften over time and is perfectly edible as is.

Step 17

Slice each bun in half and fill with lettuce, Japanese potato salad and a cocktail sausage half. Top with a cucumber steering wheel and attach the sesame seed 'eyes' with a toothpick.

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