Chinese Hot Dog Buns/Rolls(肠仔包)
Chinese Baked Hot Dog Buns/Rolls
10 Naturally Smoked Wieners
1 Small Egg, beaten
370 grams All-Purpose Flour
1 Cup Warm Milk
3 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
3 Tbsp Melted Unsalted Butter
Put the warm milk in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.
Place the flour, baking powder, and sea salt into a large bowl and mix well. Pour in the yeast mixture and add the melted butter. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.
Press the dough down and divide the dough into 10 pieces. Gather the dough into round ball. Let the dough rest for about 20 minutes. Roll each piece of dough into a long rope about 3 1/2 times the length of the wieners. Start wrapping the wiener on an angle with the dough, leave about 1/2 inch of the wiener to stick out and tuck the end underneath. Place the roll on baking sheet lined with parchment paper. Let the rolls rest for about 30 to 40 minutes.
Preheat the oven to 400˚F.
Then lightly brush the roll with egg wash and sprinkle some sesame seeds.
Bake the rolls for about 12 to 14 minutes. Remove the rolls from the oven, and serve warm or at room temperature.
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