100-125 ml milk (slowly add in, stop adding if dough too gooey)
120 gm Tangzhong (refer here for making tanzhong)
30 gm butter ( softened at room temperature)
How to make it
Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center.
Whisk and combine wet ingredients: egg and Tangzhong, then pour into the well of the dry ingredients. Slowly add in milk.
Knead until you get a dough shape and gluten has developed about 10-15 minutes (hand knead), and then knead in the butter.
If you hand knead like I do, do expect to deal with gooey dough at this stage. You can opt for bread maker if you have one.
Keep kneading until the dough is smooth, not sticky and elastic. The time of kneading depends on how hard and fast you knead. I used to set the timer to 15 minutes to monitor my kneading time.
Test if the dough is ready by stretching the dough with two hands. If it forms a thin "membrane" that's very elastic in texture. That means you have successfully kneaded the dough to a perfect stage.
If you use bread maker then add wet ingredients into bread maker first, then followed by the dry ingredients. The yeast is the last to add.
Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
Let it proof till it's doubled in size, about 2 hours. Use finger to test doneness. Poke in and if finger impression remains, this confirms the dough is nicely proofed.
The time will vary and depends on the weather. The best temperature for proofing is 28C. You can place a cup of water in microwave and heat at high for 2 minutes to create a warm spot, once done then place the dough in to proof.
Transfer to a clean floured surface. Deflate and divide the dough into eight equal portions. Knead into ball shapes. Cover and let them rest for 15 minutes.
Knead each part into a long tube, depends on the length of your sausages. Roll to enclose the sausage, with seals facing down.
Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave for the 2nd proofing, about 45 to 60 minutes or until double in size.
Brush whisked egg on surface of rolls or lightly spray water on the shaped dough. Bake in a pre-heated 180C (356F) oven for 25 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.