Hot Dog Bun 香肠面包


English recipe – Please scroll down

I am not a bread person who craves for bread everyday, or at least 4-5 days in a week. However, whenever I feel like eating a bread and patron a bakery, I always pick up hot dog buns.

So when I received some messages from cooking friends who ask for hot dog bun recipe, I said sure that’s my favourite bun, I will take some photos for sharing.

For the bread recipe, I use the tangzhong milk bread recipe that I recently shared. This bread has a gentle aroma of milk and it’s less sharp than those recipes using milk powder. Hence I found it to be very suitable for wrapping fillings in between, being sweet or savoury types.

You may click here to view the recipe of tangzhong milk bread. Once the dough is ready, you may proceed to release the air inside the dough, followed by dividing the dough into 16 equivalent portions. I divided mine into 12 portions yesterday night but I found that to be a little to much bread for each bun, I still think 16 portions give the best ratio proportion of hot dog to bread.

Divide dough into 2 halves prior to divide each half into 8 equal portions
You may release air from dough prior to dividing it or divide first before you release the air in individual dough pieces. Yesterday night I did the later, it worked equally well too. The most important is release the air from dough.
Shape the small dough pieces into a ball, cover with cling film, let them relax for 15 min before working further.
Roll out the dough as usual, if you observe any air bubbles, please make sure you press on them or burst them by rolling a pin over them.
Yesterday I did a braid method in wrapping the hot dog.
It looks like this when it was done.
A short clip to show you how did I braid the bread over the hot dog.
Once you are done with the braiding, sprinkle some sesame (optional). When all the buns are ready, cover them with cling film and let them expand until the dough look puffier (at least 15min).
I baked 15min in a preheated oven (180 deg C), then I observed the browning on buns in order to extend the baking time in 5min intervals.
Cross-section of hot dog bun, bon appetit!

You are welcome to follow me for future sharings

Facebook: chefpeishuen

Youtube: PS K

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: