Chinese Hot Dog Buns
Ingredients
- 400g strong bread flour
- 25g margarine
- 70g caster sugar
- 2g salt
- ½ teaspoon organic bread / dough improver (optional, but you can find this easily online)
- 7g fast action dry yeast
- 200g warm water (around 30-35°C)
- 3-4 frankfurters
Method
Kneading and proving the bread dough
Measure out dry ingredients in the ‘bread dough’ along with the margarine into a dough mixer and with the dough hook attachment and start to mix at a low speed.
Gradually pour in the warm water, until all the flour has come off the edge of the mixer. Turn the speed up to a high speed and knead for 3-4 minutes until the dough becomes a little ‘stringy’ in texture- tacky and slightly moist. Once happy with the texture, remove from the mixer and knead by hand for a minute or so before rolling into one large ball and placing back into the mixer. Rub 1 tablespoon of vegetable oil completely around the dough and then cover the mixing bowl with a clean damp tea towel.
Place in a warm, humid environment and allow to rise for 1-1.5 hours.
Tip: Try preheating your oven onto a low heat at around 40°C for 10-15 minutes whilst the dough is being kneaded, including a small, metal mixing bowl of boiling hot water into the bottom of the oven. Turn the oven off right before you put the dough into rise, placing the mixing bowl of dough into the middle shelf of the oven to rise.
Once the dough has doubled in size, knock it back by punching into the dough a few times and shaping into a rough ball once more, then allow to prove once more for a further 30 minutes, in the same, humid and warm environment.
After proving for 20mins, the dough should have doubled in size once more. Shape the dough into 8-10 buns as follows: roll the ball of dough into a large cylinder, and then cut pieces roughly 6-7cm wide. Roll each piece of dough into a smooth ball and then start to make your desired shapes: Roll the ball of dough into a cylinder, roughly 10-12 cm long. Wrap around the frankfurter much like a helter skelter and then tuck the ends in between the dough and the sausage.
Baking the buns
Preheat the oven to 180°C. Brush the top of each bun with beaten egg. Then bake in the oven for 15 - 20 minutes. The buns should rise in the oven by at least 50% more whilst baking.
Ultimate Bonfire Hotdog Recipe - Hong Kong Style!
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- 400g strong bread flour
- 25g margarine
- 70g caster sugar
- 2g salt
- ½ teaspoon organic bread / dough improver (optional, but you can find this easily online)
- 7g fast action dry yeast
- 200g warm water (around 30-35°C)
- 3-4 frankfurters
Kneading and proving the bread dough
Measure out dry ingredients in the ‘bread dough’ along with the margarine into a dough mixer and with the dough hook attachment and start to mix at a low speed.
Gradually pour in the warm water, until all the flour has come off the edge of the mixer. Turn the speed up to a high speed and knead for 3-4 minutes until the dough becomes a little ‘stringy’ in texture- tacky and slightly moist. Once happy with the texture, remove from the mixer and knead by hand for a minute or so before rolling into one large ball and placing back into the mixer. Rub 1 tablespoon of vegetable oil completely around the dough and then cover the mixing bowl with a clean damp tea towel.
Place in a warm, humid environment and allow to rise for 1-1.5 hours.
Tip: Try preheating your oven onto a low heat at around 40°C for 10-15 minutes whilst the dough is being kneaded, including a small, metal mixing bowl of boiling hot water into the bottom of the oven. Turn the oven off right before you put the dough into rise, placing the mixing bowl of dough into the middle shelf of the oven to rise.
Once the dough has doubled in size, knock it back by punching into the dough a few times and shaping into a rough ball once more, then allow to prove once more for a further 30 minutes, in the same, humid and warm environment.
After proving for 20mins, the dough should have doubled in size once more. Shape the dough into 8-10 buns as follows: roll the ball of dough into a large cylinder, and then cut pieces roughly 6-7cm wide. Roll each piece of dough into a smooth ball and then start to make your desired shapes: Roll the ball of dough into a cylinder, roughly 10-12 cm long. Wrap around the frankfurter much like a helter skelter and then tuck the ends in between the dough and the sausage.
Baking the buns
Preheat the oven to 180°C. Brush the top of each bun with beaten egg. Then bake in the oven for 15 - 20 minutes. The buns should rise in the oven by at least 50% more whilst baking.
Ultimate Bonfire Hotdog Recipe - Hong Kong Style!
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.