Fluffy Tangzhong Sausage Buns

So here come my favourite, fluffy, tangzhong sausage buns! 😋
For you to bake them you will need
For the dough:
Dry ingredients:
580gr bread flour
50gr sugar
12gr salt (plus 2 pinches for sprinkling the dough before wrapping it)
8gr instant yeast

Wet ingredients:
260gr warm milk
1 large egg (room temperature)
Tangzhong

40gr butter

Egg Wash:
Egg yolk diluted with milk

For the filling:
Bechamel (40gr butter, 30gr flour, 200gr milk, salt&pepper)
Gouda cheese slices
Frankfurt sausages cut in 3 or mini sausages

Method:
For the tangzhong:
200gr water
40gr flour
Mix water & flour and heat them stirring constantly until you obtain a gelatinous consistency.
Transfer the tangzhong in a bowl, cover with plastic wrap touching its surface and pop in the fridge for 1 hour or the freezer for 20mins until it reaches room temperature.

For the dough:
Mix the dry ingredients together (add the yeast after mixing the salt in so that the salt doesn't kill yeast).
Add the wet ingredients to the dry ingredients.
Mix on your stand mixer on low-medium speed for 2 minutes until you have a rough dough.
Then add the butter and keep mixing for 10 minutes on medium-high speed until the dough doesn't stick to the sides.

Transfer the dough to an oiled surface and
shape into a ball.
Transfer in an oiled bowl, cover and let it proof for 1-2 hours or until double.

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Meanwhile prepare the bechamel.
Melt 40gr butter in a pot.
Add 30gr flour and whisk until you have a paste.
Add 200ml milk while whisking and the salt and pepper.
Whisk until you get the bechamel consistency.
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After it doubles, punch the dough and on an oiled surface shape into a ball and divide in 2 pieces.

Shape each piece with a rolling pin into rectangulars.
For the wool shape slice 1/3rd of the rectangulars crosswise into really thin strips.

To create each bun, cut crosswise into strips from the larger side according to the length of your sausage (the dough should be a little shorter than the sausage so that the sides of the sausages are not covered)

To each strip add bechamel, a piece of cheese slice and a piece of sausage.

Fold each bun like a log.

Transfer to a pan lined with parchment paper and let proof for 45 minutes.

Meanwhile preheat the oven at 190C

When double, egg wash them and bake for 20 minutes or until golden.
Remove from the oven and let cool on a cooling rack. Yes I know, I don't follow the cooling step either, feel free to get burned tasting these goodies and let me know your impressions!😋

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