The bread making mood is back. Had wanted to make these for the longest time but always got distracted somehow. Last weekend, finally got down to it and ta dah! Presenting the homemade versions of the popular hotdog buns sold in most Asian country. I added some sesame seeds on top.
Used the original recipe from Christine's blog. She has the step by step photo instructions too.
- 10 hotdog sausages
- 350 gm bread flour
- 55 gm caster sugar
- 3/4 tsp salt
- 56 gm egg
- 7 gm milk powder (optional)
- 125 ml milk
- 120 gm tangzhong (refer here for the method)
- 2 tsp instant yeast
- 30 gm butter (cut into small pieces, softened at room temperature)
- Add in butter and continue to knead till smooth and elastic. (pinch a little dough and stretch to check. If it stretches thinly without breaking easily, you are good to go)
- Lightly oil a clean bowl and place the dough into bowl. Turn the dough around to coat with oil and shape into a ball shape. Leave it to proof for about 40 mins or doubled in size.
- Knock out air and knead the dough. Divide into 4 equal parts. Let it rest for about 10 mins before shaping.
- Divide each part into 2 or 3 equal parts and roll the dough into long strips, wrap it around each sausage and place them on a baking tray.
- Let the buns proof for about another 40 mins or doubled in size.
- Egg wash the buns and sprinke sesame seeds on top.
- Bake in a preheated oven of 180 degrees for about 15-20 mins or till golden brown.
Dough divided into 4 equal parts after knocking out air and kneaded slightly. Resting for about 10 mins before shaping.
The sausages all wrapped up in dough.