This is a type of hotdog uniquely found in Denmark – We call it a French Hotdog, likely because it looks like a hotdog sticking out of a baguette!
Recipe:
– 450g flour – 50g sugar – 1 Teaspoons salt – 250g milk – 1 egg – 50g of grape seed oil – 25g fresh yeast or 9 grams of active dry yeast.
Bloomed the yeast.
mixed dry then wet contents, gave a healthy kneading (10 min on low)
shaped & 100% bulk proof.
reshaped in 4s around baking tubes to create the cavity inside and a 35 min proofing In silicone baking shape, placed in the oven tray, while preheating oven to 390f with water bath in the bottom.
Bake for a total of about 25 minutes turning the breads around half way.
Cut in middle when cooled down for two breads per roll.
Now I live in Canada so I emulate a lot of specialty from back home, for sale here for expats etc.
These are good enough now that I’m willing to put them in rotation on my order-menu stables – However, I do have a question for the pro’s:
These would normally be baked with enzymes or enzyme enriched flour back home.
While these have the benefit of being fresh baked quality and not mass manufactured, they’re missing some of the chewy snap on the crust that those in the sausage wagons back home would be – I’ve isolated it to the lack of Amylase to be integrated in my recipes.
I posted a question about this in Facebook baking groups and here on Reddit and got a resounding “just drop the enzymes, we get specialty made flour delivered, we don’t actually fuck around with enzymes in or bulk dough making”.
And when omitting it, my recipes started being edible at least.
But how do I approach at least just experimenting with using enzymes?
You can see how I failed and the results in my post history – It’s just that I’m stubborn and it rubs me the wrong way giving up entirely.
Thanks in advance!
ElderBladeDragon
that’s an interesting version of a sausage roll.
unclear where sausage rolls originated (at least to me, as there are conflicting sources) but it’s always interesting just how many different versions exist.
13 Comments
This is a type of hotdog uniquely found in Denmark – We call it a French Hotdog, likely because it looks like a hotdog sticking out of a baguette!
Recipe:
– 450g flour
– 50g sugar
– 1 Teaspoons salt
– 250g milk
– 1 egg
– 50g of grape seed oil
– 25g fresh yeast or 9 grams of active dry yeast.
Bloomed the yeast.
mixed dry then wet contents, gave a healthy kneading (10 min on low)
shaped & 100% bulk proof.
reshaped in 4s around baking tubes to create the cavity inside and a 35 min proofing In silicone baking shape, placed in the oven tray, while preheating oven to 390f with water bath in the bottom.
Bake for a total of about 25 minutes turning the breads around half way.
Cut in middle when cooled down for two breads per roll.
Now I live in Canada so I emulate a lot of specialty from back home, for sale here for expats etc.
These are good enough now that I’m willing to put them in rotation on my order-menu stables – However, I do have a question for the pro’s:
These would normally be baked with enzymes or enzyme enriched flour back home.
While these have the benefit of being fresh baked quality and not mass manufactured, they’re missing some of the chewy snap on the crust that those in the sausage wagons back home would be – I’ve isolated it to the lack of Amylase to be integrated in my recipes.
I posted a question about this in Facebook baking groups and here on Reddit and got a resounding “just drop the enzymes, we get specialty made flour delivered, we don’t actually fuck around with enzymes in or bulk dough making”.
And when omitting it, my recipes started being edible at least.
But how do I approach at least just experimenting with using enzymes?
You can see how I failed and the results in my post history – It’s just that I’m stubborn and it rubs me the wrong way giving up entirely.
Thanks in advance!
that’s an interesting version of a sausage roll.
unclear where sausage rolls originated (at least to me, as there are conflicting sources) but it’s always interesting just how many different versions exist.
Bourdain had a Hawaii style dog called a Puka Dog
https://en.wikipedia.org/wiki/Hula_Dog
“Paint me like one of your French hotdogs”
I was on board until I saw the chup, but mostly just me being a picky prick.
Is this not a kolache. Like the Texas kind?
Fancy pigs in a blanket
r/dontputyourdickinthat
thats a pukadog, Hawaiian thing for decades.
Family Guy Maid Voice: “Oh no, no, is too much”
European dogs aren’t usually cut like that. Maybe it’s Jewish.
French hot dogs are the best 🔥
Fancy pigs in a blanket