Main Ingredients:
High-gluten flour: 110g; Low-gluten flour: 40g; Granulated sugar: 15g; Salt: 1/4 tsp; Ice water: 70g; Yeast: 2g; Egg yolk: 1 (18 to 20g); Mashed potatoes: 30g; Butter: 15g.
Additional Ingredients:
Hot dogs: 5; Ketchup: as needed.
Taste: Savory; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Potato Hot Dog Bread
Peel and steam the potatoes, then mash them while hot.
Using the oil method, mix the ingredients in a bread maker until the dough can be pulled into a slightly transparent film.
Place the dough in a container, cover it, and let it ferment until it doubles or triples in size.
Divide the dough into 5 equal parts, roll them into balls, cover with plastic wrap, and let them rest for about 10 minutes. (If the dough is too sticky, you can sprinkle a little dry flour.)
Roll out the dough into an oval shape slightly longer than the hot dog.
Place a hot dog on the dough and fold the sides over to seal.
Flip the dough, make a cut in the middle, and then make two cuts on each side.
With one hand on each side, fold the dough outward to expose the hot dog slices.
Repeat the process, place the bread rolls on a baking sheet, and let them rise again in a warm, moist place.
Once risen, brush the surface with beaten egg and squeeze some ketchup on top.
Preheat the oven to 175°C and bake for about 18 minutes.
Finished Product
Finished Product
