6 hot dog
1 tbsp cooking oil
1 ¾ cup bread flour
¼ cup cake flour
2 ½ tbsp caster sugar
¾ tsp salt
¼ cup heavy cream
1/3 cup full cream milk
1 ½ tsp instant dried yeast
1 beaten egg (divided – ½ for the dough & ½ for egg wash)
1 tsp white sesame seeds
Sugar water (1 tsp caster sugar dissolved in 1 tsp hot water)
- In a small bowl, add in full cream milk and instant dried yeast. Stir to combine and leave aside for 5 minutes.
- In a mixing bowl, add in bread flour, cake flour, caster sugar and salt. Whisk to combine and create a well at the centre.
- Pour in the yeast and milk mixture, heavy cream and beaten egg. Knead into a rough dough.
- Transfer the rough dough onto a working surface and continue to knead until the dough become smooth and elastic.
- Transfer the dough into a bowl and place the dough in the cold oven for 1st round of proofing until doubled in size.
- Meanwhile, heat up a non-stick skillet with 1 tbsp of cooking oil. Pan-fry the hot dog until lightly golden. Remove and drained on paper towel to absorb excessive oil.
- Deflate the dough and divide into 6 equal portions, i.e. 74g each and shape it into balls.
- Roll each dough into 12-inches rope, keeping the middle thicker than the ends.
- Roll each rope around a hot dog, tucking in the ends. Place on lined baking sheet with silicone baking mat 2-inches apart from each other.
- Place the baking sheet in the cold oven for 2nd round of proofing until doubled in size.
- Brush buns with egg wash and sprinkle some white sesame seeds on top and bake at 200C for 20 minutes. Rotating the baking sheet halfway through baking for even browning.
- Remove from the oven and immediately brush the buns with sugar water. Leave to cool completely on the wire rack before serving.