Chinese Hot Dog Buns
User Reviews
5
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Prep Time
2 hrs 40 mins
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Cook Time
20 mins
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Total Time
3 hrs
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Servings
12 buns
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Calories
360 kcal
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Cuisine
Chinese
Chinese Hot Dog Buns
Description
Chinese Hot Dog Buns use a dough enriched with heavy cream, milk, sugar, and eggs, along with a blend of cake and bread flours to create a soft, tender texture. Active dry yeast provides leavening, and salt controls fermentation. The dough is mixed and kneaded using a mixer or by hand to develop gluten for structure.
After kneading, the dough proofs in a warm place for 60-90 minutes until doubled in size. Meanwhile, hot dogs are lightly browned in oil for added flavor and texture. The dough is then divided into 12 pieces, each rolled into a rope and wrapped around a hot dog, ensuring the middle is thicker for proper encasing.
The buns are baked at 350°F until golden and set, resulting in soft, slightly sweet bread that encases the savory hot dogs. Egg wash and sugar syrup enhance crust color and add subtle sweetness. These buns are widely enjoyed as a snack or meal accompaniment.
Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature)
- 1 egg at room temperature, large
- 1/3 cup sugar
- 1/2 cup cake flour
- 3 1/2 cups bread flour
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon neutral cooking oil generic cooking oil
- 12 hotdog
- egg wash: whisk together 1 egg with 1 teaspoon water
- sugar simple syrup: 2 teaspoons (8g) dissolved in 2 teaspoons hot water
Instructions
- 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.
Notes
- All-purpose flour can replace cake and bread flours if unavailable.
- For hand kneading, extend kneading time by 5 minutes beyond mixer method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12buns
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 619mg | 26% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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