Hong Kong Style Sausage Bun

10 INGREDIENTS • 10 STEPS • 2HRS 30MINS

Hong Kong Style Sausage Bun

Recipe

4.3

6 ratings

Classic Hong Kong-style bread, sausage wrapped with very light and airy bread. With a Tongzhong method, the bread is extra soft.

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Hong Kong Style Sausage Bun

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Classic Hong Kong-style bread, sausage wrapped with very light and airy bread. With a Tongzhong method, the bread is extra soft.

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

2HRS 30MINS

Total Time

$2.70

Cost Per Serving

Ingredients

Servings

4

us / metric

1/2 cup

Water

2 1/2 cups

Bread Flour

1/2 cup

2

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Eggland's Best Classic Eggs

1/4 cup

Granulated Sugar

1 tsp

1 Tbsp

Milk Powder

1 tsp

Instant Dry Yeast

1 oz

6

Hot Dogs

Nutrition Per Serving

VIEW ALL

Calories

955

Fat

52.3 g

Protein

33.4 g

Carbs

85.1 g

Love This Recipe?

Hong Kong Style Sausage Bun

Save

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

Cooking InstructionsHide images

step 1

Soften the Butter (1 oz) at room temperature.

step 2

Begin by making the water roux. Whisk together Water (1/2 cup) and Bread Flour (3 Tbsp). Whisk until smooth. Cook on medium heat and bring to a gentle boil. Continue to stir until smooth and thickened. Set aside.

step 3

Combine 120 grams of the water roux, Granulated Sugar (1/4 cup), Salt (1 tsp), Bread Flour (2 1/3 cups), Milk Powder (1 Tbsp), Instant Dry Yeast (1 tsp), and butter and place onto a clean working surface. Make a well and put Milk (1/2 cup) and Eggland's Best Classic Egg (1) in it.

step 4

Mix together. Begin kneading until it becomes a dough and gluten has developed. Cover with wet towel until it doubles in size, approximately 45-60 minutes.

step 4 Mix together. Begin kneading until it becomes a dough and gluten has developed. Cover with wet towel until it doubles in size, approximately 45-60 minutes.

step 5

Transfer to a clean floured working surface. Gently deflate the dough and squeeze all the air out. Divide dough into 6 portions.

step 5 Transfer to a clean floured working surface. Gently deflate the dough and squeeze all the air out. Divide dough into 6 portions.

step 6

Cover with plastic wrap and allow to rest for 15 minutes.

step 6 Cover with plastic wrap and allow to rest for 15 minutes.

step 7

Knead dough into a long tube like shape (approximately 40 centimeters). Wrap around the Hot Dogs (6) with seal face down.

step 7 Knead dough into a long tube like shape (approximately 40 centimeters). Wrap around the Hot Dogs (6) with seal face down.

step 8

Place on baking tray lined with parchment paper. Cover with cling wrap or wet towel and rest for 45-60 minutes until they double in size.

step 8 Place on baking tray lined with parchment paper. Cover with cling wrap or wet towel and rest for 45-60 minutes until they double in size.

step 9

Preheat the oven to 180 degrees C (350 degrees F).

step 10

Whisk an Eggland's Best Classic Egg (1) together. Brush whisked egg on surface of the rolls. Bake for about 25-30 minutes until golden brown. Transfer to rack and let cool. Serve warm or at room temperature.

step 10 Whisk an Eggland's Best Classic Egg (1) together. Brush whisked egg on surface of the rolls. Bake for about 25-30 minutes until golden brown. Transfer to rack and let cool. Serve warm or at room temperature.

Tags

Sandwiches & Wraps

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