Milky Sausage Rolls

Baked a batch of this milky sausage rolls to my aunt in law, her daughter & grand-kids has returned from Spore, I believed these rolls would please the kids.

The dough recipe was adapted from Carol's basic 'tang zhong' (湯種基本麵包麵團) bread dough recipe.  I found this method similar to Alex Goh's Magic Bread, the only different is swap the hot water to hot milk.

Ingredients

(A) Tang zhong:
50ml hot milk
50g bread flour

1. Heat milk in microwave for 1 minute, then pour hot milk into bread flour, mix well to form a dough
2. Place dough in a covered container, then into refrigerator once cool
3. Able to store it for 3 - 5 days in refrigerator

(B) Main dough:

100g tang zhong

230g bread flour

20g cake flour

1/2 tsp instant yeast

1 egg

100g cold milk

25g sugar

30g butter

1/4 tsp salt

1. Put all dry ingredients (bread flour, cake flour, instant yeast, sugar and salt) into mixing bowl
2. Mix with slow speed for about 1 minute
3. Pour in milk, egg, then add in small pieces of tang zhong, mix for 5 minutes with medium speed
4. Add in butter, mix for another 15 minutes or until dough is soft and not sticky
5. Roll dough into a ball, let it proof in an lightly oiled and covered container for about 60 minutes or double its size
6. Punch air out from dough, lightly knead it and separate dough into 30g balls, let rest for 10 minutes
7. For each tiny ball, flatten the dough with a rolling pin, place a sausage in center, cut a few horizontal line at the side borders of dough, gently pull and crisscross the cut strips til the sausage is covered
8. Let sausage rolls proof for 1/2 an hour, gently brush sausage rolls with egg wash twice
9. Preheat oven at 180C (about 10 minutes)
10. Bake for 15 minutes or until golden brown

I ate 1, it was very very very soft and milky, even picky eater Y who doesn't eat bread, ate 3 in 1 go!  My aunt in law told me the rolls were still soft even after 2 days.