Chinese Hot Dog Buns



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)

Preparation Instructions:

  1. In a small bowl, add in full cream milk and instant dried yeast. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, cake flour, caster sugar and salt. Whisk to combine and create a well at the centre.
  3. Pour in the yeast and milk mixture, heavy cream and beaten egg. Knead into a rough dough.
  4. Transfer the rough dough onto a working surface and continue to knead until the dough become smooth and elastic.
  5. Transfer the dough into a bowl and place the dough in the cold oven for 1st round of proofing until doubled in size.
  6. 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.
  7. Deflate the dough and divide into 6 equal portions, i.e. 74g each and shape it into balls.
  8. Roll each dough into 12-inches rope, keeping the middle thicker than the ends.
  9. 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.
  10. Place the baking sheet in the cold oven for 2nd round of proofing until doubled in size.
  11. 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.
  12. Remove from the oven and immediately brush the buns with sugar water. Leave to cool completely on the wire rack before serving.

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