Make these delicious Asian bakery-style sausage / hot dogs are wrapped in soft fluffy milk buns made with tangzhong (water roux) method. 
If you walk into bakery shops in Asia, chances are you will see these chinese sausage buns. It ’ randomness one of my favorites and I much chose that when I went to a bakery denounce with my dad. I love making bread/buns using tangzhong method. It ’ s about like my go-to when it comes to making bread or bun. If you have not tried taiwanese blimp buns wrapped with tangzhong buns, you have to try it out. Hot chase is one character of blimp and in Asia, at least where I grew up, the term hot andiron and blimp are used interchangeably. But here in the U.S., hot dogs and sausages aren ’ thyroxine used interchangeably like that. I don ’ t know if it is because of sausages in the U.S. are normally shaped like beat patties rather of long and lean like hot dogs ? Anyway, I ’ molarity not here to argue which is what and I ’ megabyte not an technical enough to do then anyhow. Just so you know that the sausage here refers to hot dogs ????
It ’ south no confidential anymore by immediately that tangzhong seriously makes soft and downy boodle and buttocks. I used my favorite Hokkaido milk boodle ( tangzhong and autolyse method acting ) recipe to make these blimp buns besides. You can read more about what tangzhong is in that post if you are new to it. I won ’ metric ton bore you again with the same discussion in this post .
HOW TO MAKE TANGZHONG CHINESE SAUSAGE BUNS
You can refer to the bit-by-bit process on how to make the tangzhong and the boodle hera. It ’ s the accurate lapp steps until the first proofread.
1. After the dough is proofed for the first time and double in size, divide into 8-10 equal pieces. 8 pieces will make actually large buns. I think 10 is perfective, specially if the blimp is short. Cover and let them rest before proceeding
2. Roll each ball out into a long perch shape, about 7-8 inches hanker.
3. Wrap the hot pawl with the perch and tuck the end at the bottom and station it on a bake sheet. repeat with the rest. Keep them covered while you are shaping the remainder
4. Let the shaped boodle proof again for another 40 minutes or until they are about double in size again
5. Mix the egg with milk. Brush the top of the boodle with egg lave
6. Preheat oven to 350 F and pop it into the oven ( 3rd rack from the circus tent ) and let them bake in the preheat oven for 15 minutes or until fortunate embrown. Move them to the cooling single-foot to let them cool down
HOW TO STORE
1. Let them cool down completely
2. Keep in a slide fastener bag or airtight container for 2-3 days
FREEZE FOR LONGER STORAGE
I won ’ metric ton recommend storing them in the electric refrigerator as it makes the bread stale faster. here ’ s how to freeze them :
1. Wrap them in an aluminum foil
2. Put them in a deep-freeze base, crusade all air out, and seal the bag. Consume within 6 months for the best result
HOW TO REHEAT
1. Thaw them nightlong in the electric refrigerator
2. broadly wrap them in an aluminum thwart. Reheat in preheat oven/toaster oven/air fryer at 350 F for 5 minutes or until heated through
TO MAKE THE DOUGH AHEAD AND FREEZE
Freezing unbaked yeasted dough is a great idea to be ahead of your game, however, there are a few modifications that need to be done because some yeast that has been activated may die in the cold deep-freeze. I actually prefer to bake and then freeze, but if you must make ahead and freeze the unbaked boodle, here are what you can do :
1. Prepare the dough as instructed in the recipe up to the bespeak where you have done knead until it reaches a windowpane stage
2. DO NOT let the dough upgrade. Divide the dough and shape them immediately
3. Place them on a bake sheet lined with parchment paper and put the shape buns not touch each other in the coldest share of your deep-freeze, for about an hour or so until they are arduous but many not be completely frozen. We want them to be frozen angstrom cursorily as potential to avoid frost crystals from interfering with the yeast
4. Transfer them to a deep-freeze pocket and press all the air out and seal and keep them freeze
5. I recommend not to freeze them more than 2 weeks for the best resultant role ( I would do lone one week if I were you ). Freezing them for excessively long will decrease the yeast ability to rise good because some of them may have died in the cold
6. When quick to bake, thaw at room temperature and then proceed to let them rise at a warm place and broil as instructed in the recipe
TO MAKE THE DOUGH AND REFRIGERATE
1. Prepare the boodle as instructed in the recipe up to the steer where you have done massage until it reaches a windowpane stage
2. Put it in a lightly oil bowling ball and cover with a lid or wrap to prevent the dough airfoil from drying out. Let it do its foremost rise at a strong place for about 30 minutes or until you notice it is about 50 % bouffant. Put this in the electric refrigerator to continue the first advance in the electric refrigerator. The boodle can be kept in the electric refrigerator for up to 48 hours for the best leave. Make indisputable your bowl is large enough as the dough will rise and grow larger
3. On the sidereal day you are ready to do the bake, get the boodle out and let it comes to room temperature, may take about an hour or therefore and then proceed to shaping and continue with irregular proof at a ardent place
DID YOU MAKE THIS TANGZHONG CHINESE SAUSAGE BUNS RECIPE?
I love it when you guys snap a photograph and tag to show me what you ’ ve made ???? Simply tag me @ WhatToCookToday # WhatToCookToday on Instagram and I ’ ll be certain to stop by and take a glance for real !
Tangzhong Chinese Sausage Buns (Hong Kong Style)
Prep Time
30
mins
Cook Time
15
mins
Total Time
2
hrs
15
mins
Servings
10
buns
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Ingredients
Tangzhong:
- 15 gr bread flour 5 tsp
- 90 ml
Read more: Guyanese Inspired ChowMein
whole milk 6 Tbsp
Dry ingredients:
- 300 gr bread flour 2 cups + 2 Tbsp + 1 tsp
- 5 gr instant yeast 1 1/2 tsp
- 5 gr milk powder 1 1/2 tsp
Wet ingredients:
- 120 milliliter whole milk 1/2 cup
- 1 large testis lightly beaten
Ingredients to add last to the dough:
- 40 gr butter 3 Tbsp, softened
- ¾ tsp salt
- 2 Tbsp sugar
Filling:
- 10 hot dogs
Egg wash:
- 1 egg beat
- 1 tsp milk
Instructions
Prepare tangzhong:
- Place milk and the bread flour in a little saucepan. Whisk until there is no more lumps. Cook this concoction over average heat until it is thickened, about 5 minutes or less. Remove from the estrus and let it cool down wholly
Prepare dough:
- Mix all the dry ingredients together in a desegregate bowl. Make a well in the kernel and pour in the moisture ingredients and the nip zhong you made earlier. Use a dough hook attachment to knead the dough until all the crumbly boodle starts to come together into one mass, it may take about 2-3 minutes for this to happen. Do n’t be tempeted to add any melted. You may need to stop halfway and scrap the dough off the hook and the sides of the bowl and knead again several times
- Once it comes into a dough, stop the machine. The boodle will not be smooth, do n’t worry.Cover the boodle and let it rest for 20 minutes. This is an important rest that bakers refer to as an autolyse ( though in our subject it ‘s a short one. Read my post above for detail )
- After the lie, turn on and knead the dough again and knead for 1-2 minutes until it is a bit politic. then add the salt and sugar into the boodle. Continue to knead until the boodle is relatively smooth. You need to stop and scrape the boodle off the addict and the bowl several times during this march. I promise it ‘s worth the effort !
- once you have a smooth dough, turn the machine back on again to knead and gradually add in the yield butter a bit by a piece. The dough will turn into a real sticky mess again because of the butter, merely keep knead and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, do n’t worry ! DO NOTbe tempted to add any extra flour. You will get a bright smooth dough that is identical elastic. I promise !
1st proofing:
- place this boodle in a lightly oiled large bowl, cover it with a clean and dampen tea fabric or formative wrap and let it rise at a warm place for about 1 hour. It may not double in size, but it will puff up some for sure .
Shaping:
-
Line your baking sheet with a parchment paper. Punch the dough down and divide the dough into 10 smaller doughs. Cover these doughs loosely with a plastic wrap and let them rest for 15 minutes. Make sure you don’t skip this part of resing the dough before shaping
-
Roll each ball out into a long rod shape, about 7-8 inches long. Wrap the hot dog with the rod and tuck the end at the bottom and place on a baking sheet. Repeat with the rest. Keep them covered while you are shaping the rest
2nd proofing:
-
Let the shaped dough proof again for another 40 minutes or until they are almost double in size again. Mix the egg with milk. Brush the top of the dough with egg wash
Baking:
-
Preheat oven to 350 F and pop it into the oven (3rd rack from the top) and let them bake in the preheated oven for 15 minutes or until golden brown. Move them to the cooling rack to let them cool down
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