Chinese Hot Dog Buns [中国肠仔包]
Servings: large buns
Chinese Hot Dog Buns are soft, fluffy rolls lightly sweetened bread roll with yeast and often used for hot dogs or Asian-style sausages.
Ingredients
The Buns
- 2/3 cup heavy cream at room temperature
- 1 cup milk at room temperature
- 1 Tbsp. milk at room temperature
- 1 1/2 tsp. salt
- 1 Tbsp. active dry yeast
- 1 egg at room temperature
- 65 g sugar
- 57 g cake flour
- 480 g bread flour
- 1 Tbsp. vegetable oil
- 6 hot dogs large or double if using smaller ones
- 1 Tbsp. roasted white sesame seeds
The Egg Wash
- 1 tsp. water
- 1 egg
The Simple Syrup
- 2 tsp. hot water
- 1 tsp. sugar
Notes
Instructions
The Dough
- In a mixing bowl, add the 2/3 cup heavy cream, milk (1 cup milk + 1 Tbsp. milk), 1 1/2 tsp. salt and 1 Tbsp. active dry yeast and mix gently and let it rest for 10 minutes.
- Proceeds to add 1 egg, 65 g sugar, 57 g cake flour, 480 g bread flour, 1 Tbsp. active dry yeast, and 1 1/2 tsp. salt (add it in that order). Mix the dough ingredients together with a wooden spoon until the dough comes together, and then knead it by hand using floured hands for 20 minutes.
- After 20 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 60-90 minutes, until the dough doubles in size.
The Hot Dogs
- In the meantime, heat 1 Tbsp. vegetable oil in a skillet over medium heat. Add the 6 hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
The Cooking
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 6 equal pieces. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends.
- Preheat the oven to 350℉. Roll the rope around a hot dog, tucking in the ends. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
- Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. Brush with egg wash (1 tsp. water + 1 egg), sprinkle on top 1 Tbsp. roasted white sesame seeds and bake the buns for 25-30 minutes, until they have a shiny golden crust.
- Remove from the oven and immediately brush the buns with sugar water (2 tsp. hot water + 1 tsp. sugar). This last step gives them that signature Chinese bakery shine.
The Serving
- Serve warm. Enjoy!