Soft and fluffy Asian bakery-style hot dog buns with lightly sweetened bread and a classic hot dog
Author:Catherine Zhang
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:8 Hot dog buns 1x
Category:Bread
Method:Intermediate
Cuisine:Chinese
Ingredients
Scale
Roux
24g Bread flour (3 tbsp)
120ml Water (1/2 cup)
Dough
380g Bread flour (2 3/4 cup)
90g All purpose flour (3/4 cup)
27g Milk powder (1/4 cup)
78g Granulated sugar (1/3 cup1 tbsp)
Pinch of salt
7g Instant yeast (2 1/4 tsp)
1 Large egg
160ml Lukewarm water (2/3 cup)
45g Unsalted butter (3 tbsp), room temperature
Glaze
1 Egg yolk
2 tbsp Whole milk
Assembly
8 Thin hotdogs
Sesame seeds
Spring onion, chopped
Instructions
Roux
Combine the water and flour in a small saucepan and whisk on medium heat until thickened into a paste
Remove from the heat, cover, and cool until room temperature
Dough
Combine bread flour, all-purpose flour, milk powder, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook
Add the egg, water, and cooled roux and mix on medium for 3 minutes or until a rough dough forms
Add the butter and continue to mix for 15-20 minutes until the dough is smooth and elastic
Roll the dough into a ball and place it in an oiled large bowlÂ
Cover loosely with cling wrap and place in a warm place for 1-2 hours or until doubled in size
Transfer the proofed dough to a floured work surface and press out the excess air
Shape the dough into a rough rectangle and cut out 8 equal strips of dough
Roll a portion of dough into a long log and wrap it around a hotdog
Place it on a large baking sheet lined with parchment paper and repeat with the remaining dough and hotdogs (make sure you leave enough space in between each bun for it to proof and expand)
Cover with cling wrap and place in a warm place to proof for 30 minutes, or until almost doubled in size
Meanwhile, preheat the oven to 180C/355F
Combine the egg yolk and milk, and whisk until well combined
Uncover the proofed buns and brush with the egg wash