As I got older, I came to realize how…actually disappointing these chinese hot frank buns often are. After a farseeing car drive from Chinatown, a cold hot dog of questionable lineage wrapped in boodle that has gone slightly inert is not good eat. very promptly, the hot cad bun went from being all I wanted from the chinese bakery, to the last thing I wanted…replaced by the likes of the a lot more palatable coconut buns and pineapple buns .
Until this past weekend ( when we baked these suckers ), I hadn ’ thymine had a hot andiron bun in over 10 years. After my mother discovered her cousin ’ s brilliantly easy asian milk boodle recipe, however, it was time to revisit this authoritative, and actually do it up right.
Reading: Chinese Hot Dog Buns
As I see it, there are three main problems with the distinctive Chinatown hot dog bun :
1. The quality of the hot frank : not full .
2. The boodle is normally wrapped around an uncooked hotdog before baking. The result ? A full miss of spirit and a cartilaginous texture .
3. If they put them out in the morning, and you get there at 3:00 in the good afternoon, you ’ ve already lost .
Alas, the chinese hot dog bun was retentive delinquent for redemption. In our adaptation, you choose what stigmatize of hot dogs you want to use. We sear them before they get wrapped in dough, and it makes all the difference. The result is a what I ’ ve always wanted a hot dog bun to be .
One can besides get reasonably creative with this concept, add some ingredients and make some cool hot andiron recipes – possibly fair some adumbrative but for now, on with it !
Chinese Hot Dog Buns: Recipe Instructions
In the stadium of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt ( add it in that decree ) .
DON’T HAVE BREAD FLOUR OR CAKE FLOUR?
Feel free to substitute general-purpose flour for both ! We have since extensively re-tested this recipe, and have not found that using 100 % general-purpose flour in this recipe makes a meaningful dispute to the result .
Using the dough hook attachment, turn on the mixer to “ stir. ” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together .
After 15 minutes, the dough is ready for proofing. Cover the bowl with a dampen towel and place in a warm spot for 1 hour. The boodle will grow to 1.5X its original size. Check out our original milk bread recipe for photograph of this process !
In the interim, heat a tablespoon of oil in a frying pan over medium hotness. Add the hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool .
After the hour of proofread, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the boodle on a lightly floured surface and cut into 12 adequate pieces .
Preheat the oven to 350 degrees F. Take each piece of dough and roll it into a 10-12 column inch rope, keeping the middle dense than the ends .
Roll the lasso around a hot andiron, tucking in the ends. place on a parchment-lined baking sheet ( keep the bun 2-3 inches apart ) .
repeat until all the buns are assembled .
Cover the bake sheet with a kitchen towel and allow the buttocks to rise in a warm identify for another hour. The bun should close to double in size .
brush with testis lave, and bake the buttocks for 14 minutes, rotating the pans halfway through baking .
Remove from the oven to a cool single-foot and immediately brush your taiwanese hot pawl buns with boodle water. This last pace gives them that signature chinese bakery shine .
Enjoy these Chinese Hot chase bun !
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from
votes
Chinese Hot Dog Buns
An asian bakery authoritative and the food of my childhood, these homemade chinese Hot Dog Buns recipe is better than what you get in any chinese bakery. truly !
serves:
12
buns
Prep:
2
hours
40
minutes
Cook:
20
minutes
Total:
3
hours
Ingredients
-
▢
2/3 cup heavy cream ( 160 milliliter, at board temperature )
-
▢
1 cup milk ( plus 1 tablespoon, at board temperature ; total 250 milliliter )
-
▢
1 big testis ( at room temperature )
-
▢
1/3 cup carbohydrate ( 75g )
-
▢
1/2 cup cake flour ( 70g )
-
▢
3 1/2 cups bread flour ( 500g )
-
▢
1 tablespoon active dry yeast ( 11g )
-
▢
1 1/2 teaspoons salt ( 7g )
-
▢
1 tablespoon oil
-
▢
12 hot dogs
-
▢
egg wash : whisk together 1 egg with 1 teaspoon water
-
▢
dim-witted syrup : 2 teaspoons ( 8g ) of carbohydrate dissolved in 2 teaspoons hot body of water
Instructions
- In the stadium of a mixer, add the heavy cream, milk, testis, boodle, cake flour, bread flour, yeast, and salt ( add it in that rate ). Using the boodle hook fastening, turn on the mixer to “ stir. ” Let it go for 15 minutes, occasionally stopping the mixer to push the boodle together .
- After 15 minutes, the dough is quick for proofing. Cover the bowl with a damp towel and place in a strong point for 1 hour. The boodle will grow to 1.5X its original size .
- In the meanwhile, heat a tablespoon of petroleum in a frying pan over metier estrus. Add the hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool .
- After the hour of proof, put the dough back in the mixer and touch for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured open and cut into 12 equal pieces .
- Preheat the oven to 350 degrees F. Take each musical composition of dough and roll it into a 10-12 inch rope, keeping the center thick than the ends. Roll the rope around a hot chase, tucking in the ends. place on a parchment-lined baking sheet ( keep the buttocks 2-3 inches apart ). Repeat until all the buns are assembled .
- Cover the bake sheet with a kitchen towel and allow the bun to rise in a warm identify for another hour. The bun should close to double in size. brush with egg washout, and bake the buttocks for 14 minutes, rotating the pans halfway through bake .
- Remove from the oven and immediately brush the buttocks with sugar water. This last step gives them that signature chinese bakery shine .
Tips & Notes:
If you don ’ t have cake flour and/or boodle flour, feel free to substitute all purpose flour for both .
If kneading by hand, mix the boodle ingredients in concert with a wooden spoon until the dough comes together, and then knead it by hand using flour hands. Extend the massage time by 5 minutes for the first massage .
nutrition facts
Calories:
360
kcal
(18%)
Carbohydrates:
46
g
(15%)
Protein:
11
g
(22%)
Fat:
14
g
(22%)
Saturated Fat:
6
g
(30%)
Cholesterol:
54
mg
(18%)
Sodium:
619
mg
(26%)
Potassium:
152
mg
(4%)
Fiber:
1
g
(4%)
Sugar:
7
g
(8%)
Vitamin A:
245
IU
(5%)
Vitamin C:
0.1
mg
Calcium:
50
mg
(5%)
Iron:
1.5
mg
(8%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guidepost to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. diverse on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your favored nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
