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

Ingredients:

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.

 

 

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Yelly Eats

How To Make Chinese Bakery Style Milk Bread

This post was originally posted in our Pan-Asian Kitchen blog.  The text and photos by Alan.

When we go into Chinatown, our trip isn’t complete without getting buns from the Chinese bakery. There are a great variety of buns to choose from but we always seem to come home with the baked char siu bao (also known as BBQ pork bun or honey roast pork bun). All of the bread products that the Chinese bakery has to offer is generally made from a single type of bread dough called Milk Bread. Milk bread is an enriched dough which means that it contains butter, sugar and eggs and is softer than normal breads.

I am going to show you a basic milk bread recipe that can be made into loaves or other tasty baked treats that we will be writing about in future posts. What I love about this recipe is that it requires standard plain flour and milk rather than bread flour and cream that other recipes call for. Also, it is relatively easy to make (especially if you have a stand mixer) as there are fewer steps to follow.

If you are using sachets of quick dried yeast, they will normally come in 7g packets so it may be easier to double up the recipe and do two loaves or you could even do one loaf and one of the other milk loaf recipes that we will be writing about (please follow the instructions up to step 6 to prepare the dough for those recipes).

Chinese Bakery Style Milk Bread

Ingredients:

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

Instructions:

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 12 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 (If you are using this dough for one of our other recipes, the dough is ready for for filling/shaping).

6. Divide the dough into three equal sized balls and roll each one in your hands until smooth. Place each dough ball into a greased 2lb loaf tin and cover with cling film.

Allow the dough to prove for a further hour in a warm place where it will double in size.

7. Preheat the oven to 170°C/340°F (160°C/320°F fan oven) and bake in the oven until golden brown.

Remove the loaf from the tin as soon as you can and place on a cooling rack so that the sides and bottom do not go soggy. Once cool store in an airtight container.