Big in a Buns

Preparing a wholesome and enjoyable school lunch doesn't have to be a morning marathon. If you're looking for a simple, tasty option, look no further than Pigs in a Blanket! These little delights are not only easy to make but also a fun activity to share with your kids.

Quick and Convenient: With just a handful of ingredients and a few straightforward steps, you'll have a delicious meal ready in no time.

Kid-Friendly: These miniature bites are the perfect size for little hands. Plus, they add a dash of excitement to any lunchbox.

A Fun Culinary Adventure: Invite your kids to join in on the fun. They'll love rolling up their own snacks and spending quality time with you in the kitchen.

 
Pig in a blanket recipe:

Supplies:

• Mixing bowl medium size or tall container

• Whisk

• Spatula

• Scale

• Rolling pin

• measurement cups

• frying saucepan /grill skillet

• Stand mixer/ Electric blender or regular blender machine

Ingredients: 

• 1 package Pre-cooked hotdogs

• 1/2 of Red bell pepper

• 2 stalk green onions

• 1 small tomato

• ketchup

• 1 small recipe bechamel sauce

• 1 recipe sweet dough

Prepare the veggie:

1. Slice the tomato, chop the red bell pepper and green onions .

2. Keep the prepared veggies in containers ready to use.

Bechamel sauce recipe:

ingredients:

• 1 tbsp un salt butter

• 1 tablespoons flour

• 200ml whole milk

• ¼ tsp salt

• 1 stalk green onion

• Pinch thyme

• Pinch parsley

Steps:

1. To prepare the sauce, melt unsalted butter and flour in a saucepan over medium-high heat.

2. Next, add whole milk, salt, green onion, a pinch of thyme, and a pinch of parsley.

3. Bring the mixture to a boil, then decrease the heat.

4. Continue stirring the sauce over low heat until the liquid is reduced by half, resulting in a thicker consistency suitable for filling buns.

5. Refrigerate the sauce until ready to use.

Sweet dough recipe:

Sponge:

• 200g bread flour

• 1 tsp instant dry yeast

• 1 tbsp sugar

• 150 ml water

Final dough:

• 150g bread flour

• 50g sugar/ 4 tbsp

• 1 tsp salt

• 2 tbsp milk powder

• 1 tsp instant dry yeast

• 1 egg

• 50g butter

• One sponge recipe above

Steps:

1. Prepare the sponge: Mix by combining all ingredients together, then leave it in a warm place for at least 3 hours.

2. Final dough: When the sponge has doubled in size and has lots of bubbles, prepare the final dough. Use a stand mixer with a dough hook to mix all ingredients, including the fermentation sponge, for 8-10 minutes.

3. Transfer the dough to a large bowl, cover, and proof in a warm place for 2 hours, or until it has doubled in size. If an oven proofer is available, set the timer for 40 minutes.

Shaping the hotdog:

1. Divide the dough into 6 chunks, roll each into a ball, and rest for 5-10 minutes before proceeding.

2. Roll the ball flat, place the hotdog, veggies, and bechamel sauce if desired.

3. Wrap the dog, place on a tray, and proof for 40 minutes before baking.

Tips:

Store the soaking cut potatoes to the fridge up to 3 days

Enjoy Pig in the blanket!

see my Beef stir-fry