Yelly Eats

How To Make Chinese Bakery Style Hot Dog Buns

This was one of Alan’s posts on our shared blog the Pan-Asian Kitchen.  He does have brilliant ideas and I am so proud to share with you his recipe for this Chinese bakery staple.  The text, photos and food styling are all Alan.


There have been times that I have gone into a Chinese bakery in London and fancy trying something new. A couple of months ago was one of these times. I was a bit tired, a little hungry and wanted something different to eat. I have always seen the hot dog buns that the bakeries had to offer but didn’t pay much attention to them as we normally just got some of the Char Siu Bao (BBQ Pork Buns) to take home. The hot dog buns that I spied didn’t look anything special as it essentially was some flattened dough with a hot dog plonked on it topped with mayonnaise, ketchup, cheese and some vegetables (spring onion or carrot or peas) This bun is then baked in the oven until the cheese melts, the sauces reduce, and the vegetables caramelise. The resulting bun is a very tasty treat that is far far better than making up a normal hot dog in a finger roll and then putting the sauces on top.

Since then, we have been back to the Chinese bakeries and sampling the various hot dog buns that the have to offer. The great thing about making these at home is that you have a lot more control of ingredients you want to put in them from the type of sausage, the type of cheese, to the amount of sauce you want on top. The dough that we will be using for this recipe is the Milk Bread dough from the recipe here: INSERT LINK

Chinese Bakery Style Hot Dog Buns


For the milk bread dough:
65ml milk
35g granulated sugar
60g unsalted butter

1 teaspoon granulated sugar
60ml milk
3.5g quick dry yeast

1 egg (beaten)
1/4 teaspoon salt
275g plain flour

For the topping:
6-8 Hot Dogs / Frankfurters
125g Grated Cheese
1-2 Stalks Spring Onions / Scallions (sliced)
Mayonnaise (preferably in a squeezy bottle)
Tomato Ketchup (preferably in a squeezy bottle)

Instructions (the pictures for steps 1-6, are in the previous post for Milk Bread)

1. Put 65ml milk, 35g granulated sugar and 60g of butter in a saucepan and heat until the milk starts to boil. Turn the heat off and stir the mixture so that the butter melts and the sugar dissolves into the milk.

2. In a microwaveable jug or bowl, put the 65ml of milk and 1 teaspoon of sugar and heat in the microwave in full power for 30 seconds so that the milk is lukewarm. Stir in the yeast and leave for 10 minutes until the mixture foams up as the yeast activates.

3. In a mixing bowl, add the yeast mixture, the butter mixture and the egg. Mix the wet ingredients together and then spoon in the flour, mixing as you go along. Keep going until all the flour has been mixed in and the mixture has turned from a batter into a dough. If you are working the dough by hand, tip the dough out onto a lightly floured work surface and kneed for about work the dough for about 10 minutes. If using a stand mixer, mix for 6 minutes on a medium-low speed. The dough is ready when you can pinch some dough and stretch it quite far without the strand breaking.

4. Oil a bigger mixing bowl and tip the dough into it. flip the dough over in the bowl so that the top of the dough is also covered in oil. Cover with cling film and place in a warm place like an airing cupboard or proving drawer for about an hour so the dough will rise.

5. Once the dough has risen, it should have roughly doubled in size. Knock back the dough by punching it so that it deflates back to its original size. Tip out the dough onto a lightly floured work surface and kneed for a couple of minutes.

6. Divide up the dough into 6 or 8 equal sizes pieces (depending on how many hot dogs you have).

7. Take a piece of dough and flatten it out so that it is slightly bigger than the hot dog sausage that you are using.

Wrap the dough around the sausage and make sure it is totally encased in the dough. Make sure the dough casing is smooth  by rolling it lightly on the surface or between your hands.

Continue flattening and wrapping the dough around the other hot dog sausages and then place them on a lined baking tray leaving a 2 inch gap between each one.

8. Take a knife and make 1cm incisions in each encased sausage BUT do not cut it all the way through as you want to leave a spine.

Fan out the pieces by rotating each slice out so each alternative piece is on the opposite side of the previous one (e.g. the first one turns left, second turns right, third turns left, etc).

Once all the pieces have been fanned out, twist each slice so that it is flat on the tray. Try to twist each piece in the same direction and make sure that hot dog side is faced up on the end pieces.

Go through the same process with the other hot dogs and cover with cling film and prove for about 45 minutes until the dough has risen and puffed up.

9. Once the dough has finished the second prove, preheat the oven to 180°C / 350°F (170°C /340°F fan oven). Uncover the dough and start by spreading or drizzling the ketchup and mayonnaise on top. Then sprinkle the grated cheese on top of the sauce followed by the sliced spring onion.

Bake in the oven for 18-20 minutes until buns have turned golden brown. Once cooled, store in an airtight container.



Yelly Eats


So because I have been at home, housebound because of illness and experiencing cabin fever, I once again cracked open the Goldilocks Bakebook and baked something familiar and comforting.  I made ensaymada.  It’s a sort of soft brioche-y type of bread that’s slathered with creamed butter, slightly sugared and smothered with cheese.


And just like that I am comforted.  The recipe needs tweaking because the dough was unbelievably wet!  I’m going look up other ensaymada recipes and see where improvements can be made.  I am thankful for the ability to bring Manila to me…even if it was through several cheesy-buttery-bready mouthfuls!  What can I say – baking is like medicine!

Ensaymada bite

Yelly Eats

Chilling on a Saturday

I’ve told myself that I need to write more.  And I am.

My idea of chilling on a Saturday is working in the kitchen — at the pace that I set for myself.  I’ve managed to clear the dishes from the meals of the past few days (yes, I can be quite the slob when I have my über slow days!) bake a batch of chocolate cherry cheesecake brownies and bake a small cheesecake (leftover batter from the brownies!).  The next item on the list of things to do today is make lamb kofta kebabs for dinner.

I had a lovely lunch though.  No cooking involved at all.  Just opening packets.  Packets of delicious goodness!  My lunch was a cheese plate lunch.  It was filled with all my favourite things: pâté, chutney, Stilton cheese, Red Leicester cheese, a mature Cheddar cheese, Milano salami and cream crackers and oat biscuits!  It was yummy and relatively lighter than any lunch I’ve had the past few weeks leading up to Christmas and the bonus bit was this was all under £10 (plus I have enough leftovers to feed at least 5 more people – you gotta love post-Christmas food sales!)!

It is now after 5PM and I need to start on my kebab mix!

I hope everyone’s had a brilliant Saturday!

Cheese plate

Yelly Eats

The Breakfast Club tribute pancakes

It’s supposed to be Spring.  The sun is supposed to be out.  The weather should be warming up.  But Mother Nature didn’t seem to get the memo.  It is snowing almost everywhere in the UK today.

I’ve been craving The Breakfast Club‘s HamSoEggcited for some reason.  I think it was because of the weather and the fact that I wasn’t feeling very well (I’ve got a bad cold, if anyone’s interested in offering tea and sympathy!).  In my head, HamSoEggcited would cure all my ills.  I had visions of lovely fluffy pancakes, melting cheese sandwiched in ham slices and a perfectly fried sunny side up egg with the yolk all gooey and runny!

HamSoEggcited - The Breakfast Club

But because London wasn’t exactly a hop, skip and jump away, I thought I’d try to replicate it in my tiny kitchen.  I found a great recipe for fluffy pancakes recently and tweaked it so that the pancakes were how I wanted them to be.  I had gammon ham in the fridge and cheese that needed using up so I set about recreating the sweet-savoury pancake stack.

My recipe for fluffy pancakes is below:

Ingredients:Fluffy pancakes

  • 135g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp caster sugar
  • 150ml milk
  • 1 large egg, lightly beaten
  • 30ml melted butter or olive oil
  • butter to cook pancakes


  1. Combine the flour, baking powder, salt and sugar in a large bowl with a balloon whisk (I love using a balloon whisk to mix dry ingredients because it does it really quickly and really well!).
  2. In a jug, whisk the egg and milk together.  Then add the olive oil.
  3. Combine the flour mixture and the egg-milk mixture and beat until you have a smooth batter.  If there are any lumps, this should disappear soon with a little more mixing.  Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over medium heat and add a knob of butter and swivel the butter around to coat the pan, until all the butter has melted.  Add a ladle of the batter to the pan.  The batter will be thick, but don’t worry because this is how the batter should be.  Wait for the pancake to bubble and for the bubbles to burst.  Loosen the edges with a fish slice and flip over.  Cook until both sides are slightly golden brown.  The pancake should rise to about 1 cm thick.
  5. Repeat until all the batter is used up.  This makes 4 large pancakes.  I know that might not sound like much but a stack of 2 pancakes are more than generous for one person!
  6. Serve with lashings of syrup of your choice, and extra butter if you are so inclined!

To make the HamSoExcited, I kept each pancake warm in a low oven and each time I made a pancake, I stacked it with a folded piece of gammon with a slice of cheese inside (the gammon).  I did a stack of 3 pancakes and doused the pancakes (VERY liberally) with golden syrup (because I’d run out of maple syrup).  Leaving the pancakes in the oven while I cooked the eggs gave the pancakes a little crunch.  When I placed the fried egg over the pancake stack I had to take a photo because it was soooooo pretty.  Probably not as pretty as The Breakfast Club’s HamSoEggcited but it was close enough, I thought.  It certainly tasted like it!

tribute pancakes

I posted the photo on Instagram and the people managing The Breakfast Club’s instagram account thought it was a pretty impressive effort!


Yelly Eats

Cheese and bacon twisties

I’m being very lazy and am simply posting food pictures.  I think this might be a theme for the next few days!

This was my take on Lorraine Pascale’s recipe for the twisties.  I love her shows and her books!  I love how to recipes are simple, quick to make and they turn out well.  The recipes are very easy to follow.

Now these twisties were very easy to make and were very easy to eat!

Cheese and Bacon Twisties