{"id":22245,"date":"2022-06-13T12:12:04","date_gmt":"2022-06-13T19:12:04","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22245"},"modified":"2022-06-13T12:17:26","modified_gmt":"2022-06-13T19:17:26","slug":"doggo-bun","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/doggo-bun\/","title":{"rendered":"Doggo Bun for Hot Dogs"},"content":{"rendered":"<p>See full article at <a href=\"https:\/\/www.azcentral.com\/story\/entertainment\/dining\/recipes\/2022\/06\/06\/how-make-sonoran-doggo-buns-easy-recipe-mexican-hot-dog-buns\/7474027001\/\">AZ Central<\/a>.<\/p>\n<p class=\"gnt_ar_b_p\">This doggo&nbsp;dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.<\/p>\n<p class=\"gnt_ar_b_p\"><strong>Makes:<\/strong> 8 buns<\/p>\n<p class=\"gnt_ar_b_p\"><strong>Ingredients:<\/strong><\/p>\n<p class=\"gnt_ar_b_p\">For the tangzhong starter:<\/p>\n<ul class=\"gnt_ar_b_ul\">\n<li class=\"gnt_ar_b_ul_li\">172 g (\u00be cup) whole milk<\/li>\n<li class=\"gnt_ar_b_ul_li\">28 g unbleached bread flour<\/li>\n<\/ul>\n<p class=\"gnt_ar_b_p\">For the dough:<\/p>\n<ul class=\"gnt_ar_b_ul\">\n<li class=\"gnt_ar_b_ul_li\">600 g unbleached bread flour<\/li>\n<li class=\"gnt_ar_b_ul_li\">75 g granulated sugar<\/li>\n<li class=\"gnt_ar_b_ul_li\">12 g kosher salt<\/li>\n<li class=\"gnt_ar_b_ul_li\">18 g&nbsp;dry active yeast<\/li>\n<li class=\"gnt_ar_b_ul_li\">114 g butter, room temperature<\/li>\n<li class=\"gnt_ar_b_ul_li\">2 large eggs<\/li>\n<li class=\"gnt_ar_b_ul_li\">226 g (1 cup)&nbsp;whole milk, room temperature<\/li>\n<\/ul>\n<p class=\"gnt_ar_b_p\">For baking:<\/p>\n<ul class=\"gnt_ar_b_ul\">\n<li class=\"gnt_ar_b_ul_li\">Baking tray<\/li>\n<li class=\"gnt_ar_b_ul_li\">Parchment paper<\/li>\n<li class=\"gnt_ar_b_ul_li\">1 egg<\/li>\n<li class=\"gnt_ar_b_ul_li\">1 teaspoon water<\/li>\n<\/ul>\n<p class=\"gnt_ar_b_p\"><strong>Preparation:<\/strong><\/p>\n<ol class=\"gnt_ar_b_ol\">\n<li class=\"gnt_ar_b_ol_li\">Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.<\/li>\n<li class=\"gnt_ar_b_ol_li\">In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Knead with either a mixer fitted with a dough hook or with the heel of your&nbsp;palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.<br \/>\nTo test for correct gluten development, form the dough into a smooth ball, then gently press your&nbsp;thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an&nbsp;hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands&nbsp;will provide just enough oil to keep everything moving smoothly).<\/li>\n<li class=\"gnt_ar_b_ol_li\">Divide dough into 8 equal portions and form them into smooth balls.&nbsp;Then roll each one into an even 5 \u00bd-inch&nbsp;cylinder, about the length of a hot dog.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a \u00bd-inch &nbsp;apart&nbsp;and flatten slightly.<\/li>\n<li class=\"gnt_ar_b_ol_li\">To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Remove the bread tray from the oven and preheat to 350\u00b0F.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Cool the buns completely on a wire rack&nbsp;to prevent sogginess.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Once&nbsp;cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.<\/li>\n<li class=\"gnt_ar_b_ol_li\">Store cooled buns in a paper bag for freshness.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>See full article at AZ Central. This doggo&nbsp;dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand. Makes: 8 buns Ingredients: For the tangzhong starter: 172 g &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/doggo-bun\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Doggo Bun for Hot Dogs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-22245","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=22245"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22245\/revisions"}],"predecessor-version":[{"id":22248,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22245\/revisions\/22248"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=22245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=22245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=22245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}