Chinese Hot Dog Buns
By Tiffy Cooks
Did anyone else also grow up eating Chinese Hot Dog Buns? My mom used to make Chinese Hot Dog Buns for me all the time for school for breakfast, and it is still one of my favorite Asian bun recipes. Hot dog wrapped in fluffy and soft milk bread, what is there not to love about Chinese Hot Dog Buns?
Equipment
Ingredients
- 2 ½ cup flour 360 g
- 3 tablespoons sugar 36 g
- ½ teaspoon salt
- 1 teaspoon active dry yeast
- 50 g water
- 1 egg
- 60 g milk
- 2 tablespoons Butter room temperature
- 8 hot dogs
Egg yolk mixture
- 1 egg yolk
- 1 tbsp milk
- 2 tablespoons black sesame seeds
Tang Zhong
- 2 tablespoons flour 16g
- ½ cup water 114 g
Instructions
Tangzhong
- Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
- Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
Milk Bread:
- Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
- Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
- Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
Final Steps:
- Punch out the air bubble and cut the dough into eight even pieces; cover with a damp towel to prevent the dough from drying out.
- Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise
- Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close
- Roll out the dough until it is double the size of the hot dog length-wise.
- Wrap the dough around the hot dog, tucking in the end, and have the end part facing down.
- Cover with a damp towel, and rest the hot dog’s buns for a 30 minutes
- After 30 minutes, brush on the egg yolk mixture and sprinkle on black sesame seeds.
- Bake at 385F for 15 minutes.
Video
Nutrition
Calories: 336kcalCarbohydrates: 45gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 72mgSodium: 490mgPotassium: 148mgFiber: 1gSugar: 5gVitamin A: 163IUVitamin C: 0.05mgCalcium: 56mgIron: 3mg
