Chinese Hot Dog Buns | Lunch Box Series #2

Name: Chinese Hot Dog Buns | Lunch Box Series #2
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 10
Ingredients: 430 g Bread flour; 250 ml Milk; 1 Large egg; 45 g Sugar; 6 g Instant dry yeast; 4 g Sea salt; 55 g Unsalted butter; 10 Hot dogs; Mustard or Ketchup; Sesame seeds

AuthorYun Zhang JohnCategoryBread, MeatDifficultyBeginnerRating

Yields10 Servings

Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

Chinese Hot Dog Buns | Lunch Box Series #2

Chinese Hot Dog Buns are a great equalizer. They are adored by adults and children alike. They make a handheld meal even more portable. And they bring up nostalgic memories for those who grew up eating them from Chinese bakeries.

As part 2 of my Lunch box series, the Chinese Hot Dog Bun is also a great make ahead solution to the “what to put in the packed lunch problem”.

Why is this a good Chinese Hot Dog Bun recipe?

1. They taste great! Soft, fluffy, slightly sweet enriched Asian style milk bread contrasts the salty, smoky hot dogs perfectly.

2. You don’t need a machine to make this bread. As this rather wet dough does not need to be kneaded until it passes the “window pane test”, it's just as easy to knead it by hand.

3. They will last a long time. Stored in air tight containers in the fridge, they'll be good for up to a week. Just warm it up in the microwave or low oven before eating.

Best quality hot dogs

I didn’t grow up eating Chinese Hot Dog buns, it’s more of a Cantonese bakery classic. So I have no fond memories of biting into a soft, sweet and salty bun on the way back from shopping with mom and dad.

Nor do I eat many hot dogs…I mean once in a while in a BBQ, sure…but they not the healthiest of foods. However, I am a mother of 2 young kids and they are big fans of the hot dog. So if I am to serve them these processed tubular meats, I like to make these Chinese hot dog buns whilst using the best quality hot dogs that I can find.

Quality hot dogs made by butchers are the better because they contain less synthetic additives and nitrates. So for those hot dog lovers, make these Chinese hot dogs buns from scratch is definitely the healthier way to go.

Don't forget to check out part 1 of my Lunch box series: Pizza bread twists...and stayed tune for part 3: Easy healthy granola bars.

You Will Need

430 g Bread flourOr All purpose flour (about 3 cups)

250 ml Milk

1 Large egg*use 90% for the dough and 10% as egg wash

45 g Sugar3 tbsp

6 g Instant dry yeast~1.5 tsp

4 g Sea salt~1 tsp

55 g Unsalted butter~1/4 cup

10 Hot dogs10 smaller ones or 5 larger ones cut in half

Mustard or KetchupOptional

Sesame seedsOptional

Instructions

Make the bread dough by combining the all the ingredients except the salt and butter into a large mixing bowl. Start mixing with a spoon or spatula and then add in the salt. Mix again and move over to the stand mixer or continue by hand to knead.

If using a stand mixer, knead on speed 2 for a couple of minutes and then add in the soften butter. Knead the dough until it's incorporated all the butter (sometimes this is faster to do by hand) and then turn up the speed to 3 and continue kneading for 8min or until you’ve got a dough that is tacky to the touch but does not stick to your fingers.

Scrap it out and form into a smooth ball before leaving it to rise covered until it's at least doubled in size (between 1-1.5hr)

In the meantime, prep the hot dogs by boiling or grilling them until cooked through.

Once the dough has risen, deflate the air, and scrap all of it onto a flat surface. Lightly shape and divide into 10 equal pieces. They should weight around 55-60 g each.

Then pre-shape each piece into a smooth ball by tucking repeatedly into itself. Leave them to rest for 10min covered

After which, roll the ball of dough into a long oval. Then with a dough scraper or any flat edge tool, slice the centre of the oval into strands. Leaving the ends intact.

Take a hot dog and roll it in the dough. Wrap the entire piece dough around the hotdog and pinch the ends tightly close. Leave the shaped bun resting on its seam.

Repeat the process 9 more times. Additionally, you can include condiments like mustard or ketchup in the bun directly, which will add extra flavour.

Place them spaced out on the baking tray and let them rise again in a warm draft free place for another 30-45min.

When they are ready, brush with egg wash and sprinkle the top with sesame seeds.

Chinese hot dog | Yun's Family Table

Bake in a preheated 180C / 350F oven for 18-20min.

Once out of the oven, move them to a wire rack to cool.

Ingredients