Chinese Bakery Style Hot Dog Buns Recipe 385

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CHINESE HOT DOG



Chinese Hot Dog image

Chinese hot dog is one of the most popular bread among Asian bakeries. Also, it is my childhood Hong Kong style hot dog buns. Some people in Hong Kong called it sausage rolls or hot dog rolls as well.

Provided by Tracy O.

Categories     Appetizer     Bread     Breakfast     Snack

Time 1h30m

Number Of Ingredients 10

1 Egg ((for brushing top))
12 Hot Dogs ((chicken/pork))
1 cup Water
1 tablespoon Active dry yeast
1/3 cup Vegetable oil
3 cups Bread flour
1.5 teaspoons Salt
4 tablespoons Sugar ((2 tablespoons for the yeast starter, 2 into flour))
1/2 tablespoon Vital wheat gluten
1/2 tablespoon Dough enhancer

Steps:

  • Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoon of sugar and 1/3 cup of vegetable oil into the mixer. Then, mix it a little bit, cover the lid and wait for 5 minutes.
  • At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer and mix it well.
  • After that, turn on the mixer in the lowest setting and slowly add the flour mixture from step 2. Then, cover the lid and change to higher setting (3) for 2-3 minutes until the dough is well mixed.
  • Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour.
  • Dough size rise in double
  • Divide the dough evenly into 12 pieces
  • Roll the dough like a rope, long and the ends are less thicker than the middle
  • Wrap the dough around the hot dog
  • Then, put them on a cookie sheet with parchment paper. Cover with a damp cloth and wait for 30 minutes.
  • While you are waiting, beat an egg in a bowl.
  • After 30 minutes, brush beaten egg on top of the hot dog buns.
  • Preheat oven at 375 F and bake for 15-18 minutes until it's golden brown.

Nutrition Facts : Calories 300 kcal, Carbohydrate 35 g, Protein 9 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 606 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHINESE HOT DOG BUNS



Chinese Hot Dog Buns image

An Asian bakery classic and the food of my childhood, these homemade Chinese Hot Dog Buns recipe is better than what you get in any Chinese bakery. Really!

Provided by Sarah

Categories     Chinese bakery

Time 3h

Number Of Ingredients 12

2/3 cup heavy cream ((160 ml, at room temperature))
1 cup milk ((plus 1 tablespoon, at room temperature; total 250 ml))
1 large egg ((at room temperature))
1/3 cup sugar ((75g))
1/2 cup cake flour ((70g))
3 1/2 cups bread flour ((500g))
1 tablespoon active dry yeast ((11g))
1 1/2 teaspoons salt ((7g))
1 tablespoon oil
12 hot dogs
Egg wash: whisk together 1 egg with 1 teaspoon water
Simple syrup: 2 teaspoons (8g) of sugar dissolved in 2 teaspoons hot water

Steps:

  • In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order). Using the dough hook attachment, turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
  • After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 60-90 minutes, until the dough doubles in size.
  • In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
  • After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
  • Preheat the oven to 350 degrees F. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends. Roll the rope around a hot dog, tucking in the ends. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
  • Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. Brush with egg wash, and bake the buns for 14 minutes, rotating the pans halfway through baking.
  • Remove from the oven and immediately brush the buns with sugar water. This last step gives them that signature Chinese bakery shine.

Nutrition Facts : Calories 360 kcal, Carbohydrate 46 g, Protein 11 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 619 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CHINESE BAKERY STYLE HOT DOG BUNS RECIPE - (3.8/5)



Chinese Bakery Style Hot Dog Buns Recipe - (3.8/5) image

Provided by kayjayjohnson

Number Of Ingredients 9

2 cups bread flour (300g)
1 package active dry yeast (about 7.4g)
1 tablespoon sugar (about 10g)
1/2 teaspoon salt (about 6g)
2 large eggs, lightly beaten and divided
3/4 cup milk, at about 90°F (egg + milk should equal about 220g)
2 tablespoons (1/4 stick) unsalted butter (about 30g)
8 hot dogs
Sesame seeds

Steps:

  • In a stand mixer bowl, stir together the flour, yeast, sugar and salt. Add in 1 of the lightly beaten eggs and the milk, stirring until it starts to come together. Attach the bowl to the stand mixer. Using the dough hook attachment, knead on medium-low speed (#4 on my KitchenAid) for 5 minutes. Add the softened butter and knead another 3 minutes or until the butter has been completely and thoroughly absorbed into the dough. The dough should feel smooth, satiny, and not sticky. If it's sticky, add more flour in tablespoon increments until you reach the right texture. The dough should pass the windowpane test (you can stretch it out very thinly without it breaking). Knead until it does. Spray a good size bowl with cooking spray. Take the dough out of the mixing bowl and form into a ball, pulling the sides down so that it becomes taut. Place the ball of dough in the greased bowl, cover it, and let it rise in a warm area for about 90 minutes, until about doubled in size. Take the dough out of the bowl and divide into 8 equal pieces, about 72g each (deflating the dough is fine). To form the braided rolls, roll out one of the pieces into a rectangle, with the longer side about the length of your hot dogs. Slash both sides of the rectangle into about 7 strips, without actually cutting through to the other side. Spread shredded cheese down the center if you wish, then place the hot dog on top. To seal, fold the strips down in an alternating pattern. To form the poofy rolls, roll out one of the dough pieces between your hands until it's about 2 to 2 1/2 times the length of the hot dog. If you want the center to be bigger than the ends, make sure you roll your dough accordingly, so that the middle of your long piece of dough is bulkier than the ends. Wrap the length of dough around a hot dog; it should be enough to make 3 loops, with the tapered ends at the bottom of the hot dog. Line a baking sheet with parchment paper. Place the shaped buns on the paper, leaving enough room in between each for the dough to have a place to go while it's rising. Cover the buns loosely with plastic wrap or a clean cloth (you don't want to ruin the rise by having to peel anything off them). Let the dough rise again for another 90 minutes or so, until it's about doubled in volume and look nicely plump. Meanwhile, preheat your oven to 400°F. When the buns have risen, gently brush egg wash (the remaining egg) generously onto each, making sure to get the sides as well, and sprinkle sesame seeds on top, if desired. Bake in the preheated oven for 8 minutes. Lower the temperature to 350°F and bake for another 5-8 minutes, until the buns are an attractive golden brown.

HOT DOG FLOWERS



Hot Dog Flowers image

These are inspired by one of my favorite things ever to get at a Chinese bakery, hot dog buns! When I was growing up, the kind that I would get would simply be a puffy round bun with a hot dog in the center. But recently on Instagram, I've been seeing them shaped like these beautiful flowers and fell in love immediately! It's basically a bunch of pigs in blankets stuck together. And they are such cozy pigs because the dough is really soft and a little sweet. In a nod to my Chicago upbringing, there's some mustard in the dough, which adds a nice zing.

Provided by Molly Yeh

Time 2h30m

Yield 4 jumbo or 8 regular-sized hot dog flowers

Number Of Ingredients 14

2 3/4 cups (385 grams) bread flour, plus more for dusting
1/4 cup (50 grams) granulated sugar
2 teaspoons mustard powder
2 1/4 teaspoons (6 grams) instant yeast
2 teaspoons kosher salt
3/4 cup (178 grams) warm water
1 tablespoon yellow mustard
1 large egg
1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted)
Neutral-flavored oil, for greasing
4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand)
1 large egg
1 tablespoon mustard seeds
Chinese hot mustard, for dipping

Steps:

  • For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
  • Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
  • For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
  • Preheat the oven to 375 degrees F.
  • Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.

CHINESE SWEET BUN DOUGH



Chinese Sweet Bun Dough image

After several experiments, I created this cross between a bread and pastry dough that works perfectly for making filled buns. I generally fill with a BBQ filling, but you can be creative.

Provided by GAUSSSHAWN

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h20m

Yield 12

Number Of Ingredients 9

½ cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
4 cups bread flour
2 eggs, beaten (divided)
6 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons water
1 teaspoon sesame seeds for garnish (divided)

Steps:

  • Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined.
  • Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
  • Line a baking sheet with parchment paper.
  • Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter.
  • Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 119 calories, Carbohydrate 9.8 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 408.1 mg, Sugar 9.3 g

CHEF JOHN'S HOT DOG BUNS



Chef John's Hot Dog Buns image

Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h50m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
3 ½ cups all-purpose flour, divided, or more as needed
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons melted butter
3 tablespoons sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
3 tablespoons melted butter, or as needed

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  • Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  • Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  • Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
  • Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
  • Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g

HOT DOG BUNS



Hot Dog Buns image

This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), divided
2 teaspoons plus 1/2 cup sugar, divided
1 cup warm milk (110° to 115°)
1/4 cup shortening
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 tablespoon cold water
Caraway, poppy or sesame seeds

Steps:

  • In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.

Nutrition Facts :

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