I used to eat Chinese buns almost every week when I was little. Now I don’t get to eat them that often since there is no Chinese bakery in a close range from my house and the quality has dropped.
So nowI make sausage buns and bbq pork buns once in a while and store them in my fridge. These are so yummy at university as a lunch!
I found the recipe at Christine’s Recipes and have made these three or four times already.
The dough is somewhat sticky to work with, maybe I have to knead it longer… I don’t have a bread machine, but I use the KitchenAid to knead the dough, it works fine but it seems stickier than it should be. Continue for the recipe!
- 350 gm bread flour
- 55 gm caster sugar
- 5 gm salt
- 56 gm egg
- 7 gm milk powder (to increase fragrance, optional)
- 125 ml milk
- 120 gm tangzhong (refer to this recipe for making tanzhong )
- 5 to 6 gm instant yeast
- 30 gm butter (cut into small pieces, softened at room temperature)
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off (see picture 1). That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
- Transfer to a clean floured surface. Deflate and divide the dough into four to six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes (see picture 2).
- Knead each part into a long tube, about 41cm in length (it depends on how long your sausage). Roll to enclose the sausage, with seals facing down (see picture 3). Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
- Brush whisked egg on surface of rolls. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.