If I haven’t stressed how much I like Asian bread, then I am stressing it now again. Asian bread and Western bread have disparate textures because Asian bread is made with a tangzhong method that creates an eggy, fluffy, moist bread dough that is simply irresistible. I love all types of bread but Asian bread holds a special place in my heart.
I have been hand-kneading dough since I don’t own a mixer yet, and it should be known that enervating dough is a serious workout. Apparently 2 min. of machine kneading is equivalent to 10-12 min. of hand-kneading! No wonder my shoulders hurt so much the next day. However, handmade dough allows the cook to appreciate the outcome more and reflect on the blood, sweat, and tears (not literally) put into forming the dough. Just know that the pride you will have afterwards is ineluctable 🙂
Chinese Hot Dog Bread
- 2 c. bread flour
- 2.5 tbsp. sugar
- 0.25 tsp. salt
- 1.5 tbsp. yeast
- 150 mL warm milk
- 2.5 tbsp. softened butter
- 1 small egg beaten
For filling and topping:
- 8 hot dogs
- 0.5 c. chopped green onions
- 2 tbsp. beaten egg (save the rest for egg wash)
- 1 tbsp. vegetable oil
- On a clean surface, combine flour, sugar, salt, yeast, and warm milk. Combine until evenly incorporated. Add the egg and butter and knead for about 30-45 minutes until the dough is smooth and passes the windowpane test.
- Set in a warm and humid area and allow the dough to rise for 1-2 hours.
- Punch the dough to release air and slice into 8 even pieces and allow to rise again for 30 minutes.
- In the meantime, combine the chopped green onions, egg, and vegetable oil in a small bowl.
- Once the second rise is complete, take one dough bowl and roll it out into an oval shape using a rolling pin. Place a hot dog inside and seal the dough shut. Using a clean pair of scissors, cut the hot dog and dough but not completely, leaving a bit of dough attached on the bottom and flatten out the pieces into a floral shape. (This process is shown in the video above). Repeat for the other breads and place on a baking tray. Cover with a cloth or foil and allow to proof for at least 45 min.
- Preheat the oven to 340 F.
- Once proofing is complete, add the egg wash and the green onion mix onto the bread. Bake in the oven for 20-25 minutes.
- Remove from the oven and allow to cool for at least 5 minutes. Enjoy the bread fresh out of the oven!
In the video, I explain that my yeast was a bit old so my bread was not as fluffy. I have used this dough recipe before and when the yeast is fresh the dough is fluffier so I hope you give this recipe a try and enjoy this delicacy!