As the smell of yeast permeates the apartment, I think of how much I don't really like hot dogs or Chinese buns for that matter. But for some reason, the soft bready dough of Chinese style bakeries just calls my name at the strangest moments.
Bakery Style Chinese Hot Dog Buns 腸仔包2 1/2 cups all-purpose flour
2 1/4 tsp yeast
1 tbs granulated sugar
1/2 - 2/3 cup warm milk
1 tsp salt
2 tbs unsalted butter, softened
2 eggs
Sesame seeds
8 hot dogs (I used beef)
In a small bowl, combine yeast, milk and sugar. Let sit for 5-10 minutes to proof the yeast. In another bowl, combine flour and salt. Add the milk mixture to the dry ingredients with one egg. Mix to combine. When the dough begins to come together, turn out onto a flat surface and knead. If the dough seems a little dry, add a little water. If the dough is too wet, add 1 tbs of flour at at time. Add the 2 tbs of softened butter cut into small pieces. Knead into the dough until incorporated and the dough is soft and shiny.
Oil a bowl and place the dough in a warm place to rise for ~90 minutes or until doubled in size. Cut into 8 pieces of equal size. Taking each piece, make into an 8-10 inch long log with the middle thicker than the ends. Wrap around the hot dog, leaving very little space between the dough so that when the 2nd rise occurs, the dough meets to close up the space and not show the hot dog.
*See that gap in the dough on the top bun? Try and avoid that. ;)Continue until all 8 hot dogs have been wrapped in dough. Let rise for another ~90 minutes in a warm place.
Preheat the oven to 400 degrees. As the oven is heating up, beat the second egg and brush on the tops and sides of each bun. Sprinkle with sesame seeds if desired.
When the oven is hot, bake for 8 minutes at the preheat temperature. Turn the temperature down to 350 and bake for another 5-8 minutes.
Makes 8 buns.
2 comments:
yay! you finally made them. they look tasty!
=D Yups! I was beginning to feel home deprived again. lol.
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