High-Gluten Flour
1️⃣ Scald Method: 100g flour, 100g boiling water, mix evenly, cool, then freeze for 30 minutes or refrigerate overnight.
2️⃣ Bread Dough: 400g high-gluten flour, 6g dry yeast, 70g fine sugar, 2 eggs, 140g milk, 50g butter, 3g salt, all scald mixture.
3️⃣ Total weight: 970g. Ferment at room temperature for 1 hour. Divide into 16-17 portions of 60g each. Shape into rounds and rest for 10 minutes.
4️⃣ Shaping (Coconut Filling): Roll dough flat, spread coconut filling, roll up, flatten with palm, cut into two strips, place cut side up, and braid.
5️⃣ Hot Dog: Roll dough flat, place hot dog inside, roll up, cut in half lengthwise, make two cuts on each piece (pipe mayonnaise and ketchup after fermentation), brush with milk, coat with cheese powder.
6️⃣ Ferment for 50 minutes. For hot dogs, pipe mayonnaise and ketchup, optionally sprinkle mozzarella cheese, brush with egg wash.
7️⃣ Bake at 180°C top and bottom for 16 minutes.
8️⃣ Pandan Coconut Filling Recipe (for 9-10 portions): 40g butter, 40g egg liquid, 40g fine sugar, 80g shredded coconut, 30g milk powder, 10g milk, pandan powder to taste.
