Chinese Hot Dog Buns Recipes

CHINESE HOT DOG

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.

CHINESE HOT DOG BUNS

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.

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

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.

CHEF JOHN'S HOT DOG BUNS

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.

HOT DOG FLOWERS

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.

HOT DOG BUNS

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.