HOMEMADE Hot Dog Buns Recipe (eggless) and how to shape hot dog buns

Resep dalam Bhs Indonesia ada dibagian bawah

Selam everybody........... Merhaba from Türkiye 👋

Another bread posting..!! 😊 Hope you are still enjoying my post..
Today's sharing is hot dog buns. Yes.... I know, we can always get it everywhere easily in market or bakery around each corner. 
But for me, make homemade things is making me happy. Raise your hand if you are with me ✋. 
And I think it's also cheaper than store bought.

İf you are my regular reader, maybe you still remember my homemade Burger bun. Also my homemade spinach egg noodle. Yes... I really enjoy making all at home! 😍
For you who has same passion as I do, you should check my "homemade" category here 😊 You will find 30+ homemade (DIY) things that I believe can inspire you as well.

Also if you want to see my other bread recipes please do visit my " Bread / buns" category here.

I always try to keep my post short and straight to the recipe. So..long story short here my ultimate eggless Hot dog buns making at home. Even it's eggless, the texture is still there, soft and fluffy. One important thing to remember is the kneading process.

To get the perfect texture you must get the kneading process until the dough is smooth, elastic, and reach the windowpane stage. You can see my picture below to see how to perform windowpane test and how it looks like.

HOMEMADE Hot Dog Buns Recipe (eggless) and how to shape hot dog buns
By: Çitra's Home Diary

Ingredients:
🌭 350 gr bread flour
🌭 15 gr powdered milk
🌭 30 gr sugar
🌭 5 gr ( 1 ½ tsp) instant yeast
🌭 245 gr milk
🌭 40 gr unsalted butter
🌭 1 tsp fine salt

Spread topping:
🌭 5-6 Tbsp milk
🌭 soft butter (after baking)

How to:

1. In a mixing bowl, mix and knead all ingredients EXCEPT butter and salt. You can knead it by hand, mixer, or bread machine. mix until all come together. Then add butter and salt.
Continue to knead until the dough is soft, smooth, and reach "windowpane" stage.

How to perform windowpane stage: take a piece of your dough then stretching it out wide until it is nearly translucent without ripped. You want to do this to make sure that your gluten is sufficiently developed on.

Windowpane stage. 

2. Round the dough and place over lightly grease bowl, cover with damp towel kitchen or plastic film and rest it until double it size. How long it will depend on your room temperature. Just place it in the warmest place in your house.

3. Flatten the dough to remove air bubble then divide the dough into an equal part. I weigh my dough 55 gr each ( you can weigh 60-65 gr for the bigger bun). Using your palm roll each part into a ball, do the same procedure to the rest of the dough. Let it sit for about 5 minutes before you shape them into long roll bun. See illustration below how to shape into hot dog buns.

Place each bun onto a baking tray lined with parchment paper, cover lightly with a kitchen towel. Let them rest again about 30 minutes or until noticeably puffy.

4. Pre heat oven to 180-190 ℃. Just before bake time brush the buns with milk.

Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven, and brush with soft butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack.
Note: Time and temperature of baking it's only guidance, adjust to your own oven condition.

Happy baking 😊

Follow me at Instagram; @citra_homediary

If you making this recipe, use hashtag #citrashomediary_recipe and tag me 😊 

Send me some 💚

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BAHASA INDONESIA

Assalamu'alaykum.....
Merhaba dari Türki semua 👋

Inshaallah sehat dan berbahagia ya. Selalu bersyukur dan tersenyum agar hidup lebih bahagia..bener gak sih? 😊

Hari ini saya mau sharing roti homemade lagi.... Yaayyy..!! 😊 
Saya memang senang banget bikin a la homemade. Selain ekonomis bahan yang dipakai kan kita bisa tau... Yaaa.... walau di Türki sini semua kualitas bahan makanan yang dijual dikontrol ketat oleh department kesehatan dan yang terkait sih. Tapiiii semua yang berbau homemade pasti lebih berkesan di hati anggota keluarga. Paling enggak keluarga saya ya...hehehe.

Sebab suami saya pernah bilang... bau roti yang dipanggang pas dia pulang ke rumah, selalu mengingatkan dia akan mendiang neneknya dulu. Semua orang tua dulu semua bikin sendiri di rumah. Mulai dari roti yang dimakan sehari-hari, sampai pasta tomat dan asinan sayur dan buah semua homemade!
Apalagi suami saya bilang, dulu nenek dia manggang roti (bhs Türkinya; ekmek) di oven batu (semacam tandoor gitu) di halaman belakang rumah.

Naahhh.... Sekarang anak saya yang suka banget bau-bau masakan yang saya buat pas dia pulang sekolah. Saya percaya hal itu akan menumbuhkan memori di otaknya akan keluarga dia dan saya- ibunya- tentu 😍
Jadi setuju kan kalau homemade is LOVE juga 💗

Balik ke resep yang mo saya share ya.... Ini percobaan bikin hot dog bun tanpa telur. Hasilnya sama lembutnya kok dengan yang pakai telur. Kuncinya ada di pengulenan. Jadi uleninya kudu sampai kalis elastis dan window pane ya..

Oke..yang pengen coba..monggo ya. Entar tinggalkan komen aja kalau ada pertanyaan dan kalau berhasil bikin ini 😊

Resep roti hot dog
By: Çitra's Home Diary

Bahan:
🌭 350 gr terigu protein tinggi
🌭 15 gr susu bubuk
🌭 30 gr gula pasir
🌭 5 gr ( 1 ½ sdt) ragi instant
🌭 245 gr susu cair full cream dingin
🌭 40 gr mentega
🌭 1 sdt

Bahan olesan:
🌭 5-6 sdm susu cair
🌭 margarin/ metega suhu ruang (oles setelah matang)

Cara membuat:

1) Aduk semua bahan kecuali mentega dan garam, ulen hingga setengah kalis, lalu masukkan garam dan mentega lanjutkan ulen sampai kalis elastis. lakukan windowpane test. 
Note: Ambil adonan secukupnya lalu rentangkan dengan menarik sisi-sisinya, jika adonan bisa tipis transparant tanpa sobek berarti proses mengulen sudah selesai.

Windowpane stage. 

2) Bulatkan adonan dan taruh didalam baskom yang sudah dioles minyak tipis selama kurang lebih 1 jam atau sampai mengembang dua kali lipat. Proses ini disebut "proofing".
Note: Lama proofing tergantung suhu dan kelembaban ruang masing-masing.

3) Kempiskan adonan lalu timbang. Bagi adonan menjadi 10-12 bagian sesuai selera besarnya bun nantinya. Saya timbang tiap adonan kurleb 55 gr, bulatkan semua sampai habis. Jika ingin lebih besar bisa ditimbang 60-65 gr.

4) Gilas berbentuk oval tipis, gulung, rekatkan bagian bawah dan ujungnya dengan rapi, atur di loyang beralas kertas baking/olesan margarin, biarkan proofing sampai double size. Lihat gambar dibawah sebagai ilustrasi.

5) Pre heat oven 180-190°C . Oles bun dengan susu, lalu panggang kerang lebih 15-18 menit atau sampai keemasan. Oles dengan margarin/ butter setelah keluar dari oven. Dinginkan diatas rak pendingin.
Note: Waktu dan suhu pemanggangan sesuaikan dengan kondisi oven masing-masing.

Selamat mencoba, semoga bermanfaat.💁

Follow me at Instagram; @citra_homediary

If you making this recipe, use hashtag #citrashomediary_recipe and tag me 😊 

Send me some 💚

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