Wednesday, 7 March 2012

Hong Kong Style Sausage Buns

bread, buns, sausage
Reminds me of an animal...
Today is a moody day for me. Not sure what's wrong (I can think of a million reasons, but yea whatever) but I'm just a grumpy old Moo.  And even making these yummy Hong Kong style sausage buns won't brighten up my day.

Anyway, they are delicious. Again, according to English standard you probably won't call this a bread, but a tea cake (I have no clue what a tea cake is. I assume it's sweet and has yeast in it?). Anyhow, give it a try, because I can guarantee yummi-ness especially when it has sausage and ketchup in them.

I just realised that I have completely lost it while making the bread. Instead of 27g Milk Powder, I've added 27g Cream. No wonder the dough was wet. Still nice though!

bread, buns, sausage
Ideally you wrap the sausage right in the middle

(Make approx. 11 buns - 9 x 100g, 2 x 80g+)


10g Yeast
455g Strong Flour
115g Sugar
27g Custard Powder
27g Milk Powder
1 Egg
230g Warm Water
57g Unsalted Butter, room temperature
1 Egg, for glazing

1. Knead everything apart from the butter to form a lumpy dough.

2. Add the butter and knead until the dough becomes shiny, elastic (stretchable until it forms a very thin opaque sheet; when it breaks the edge of the hole is smooth and even), tacky but not sticky (add flour only sparingly while kneading)

3. Roll the dough into a smooth ball. Or stretch and fold the sides gently but firmly towards the base so that the top of the dough is smooth.

4. Place in a greased bowl and cover it with a damn damp clean hand towel, or greased cling film. Place the bowl in a warm place and let the dough rise until double its size. (Approx. 1 hour near a warm oven)

5. Dip a finger into some strong flour and poke your finger into the dough. It's ready when the hole doesn't appear to shrink.

6. Punch the dough to deflate it, remove from bowl and split the dough equally (for mini buns do approx. 54g). Roll each into a ball, then cover them loosely and rest for 15 minutes.

7. Deflate a piece of dough, roll it back into a ball, then form a disc. Wrap a sausage (or half a sausage for mini buns) with the dough. Don't worry if inches of sausage sticks out on each end, the dough will cover most of it at the end.

8. Place each raw buns on a baking sheet, ideally on top of a piece of greaseproof parchment. Again, cover them up loosely with cling film, then let them rise again in a warm place until double the size. You should notice that the buns has grown enough to cover most of the sausages.

9. Preheat oven to 180 C

10. Remove cling film and glaze the buns with egg wash. Pipe (using a piping bag for neater pattern and to avoid flying squirts) ketchup on the buns to make patterns (more ketchup means tastier bun).

11. Bake the buns for approx. 12-14 minutes until golden.

12. Cool and enjoy. Or if you can't wait, cool them at least for long enough until the buns become springy (fresh bread means soggy bread) and well, cool enough for you to eat them.