Name: Chinese Hot Dog Buns [中国肠仔包]
Prep time: 40 min
Cook time: 40 min
Total time: 200 min
Ingredients: 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; 1 tsp. water; 1 egg; 2 tsp. hot water; 1 tsp. sugar

By Denis Elas The Chef

Print Recipe

Chinese Hot Dog Buns are soft, fluffy rolls lightly sweetened bread roll with yeast and often used for hot dogs or Asian-style sausages.

Recipe dedicated to:My friend, artist and vlogger Jen alias Petite Yun (IG@petite.yun YT@yun.ni.)

5 from 2 votes

Instructions

The Dough

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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.
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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.
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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

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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

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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.
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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.
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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.
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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.