Sausage Bun

I am in a really good mood today.. Something to look forward to! Can't share for now tho;p

It's baking time when it's happy time! Yesterday I went to Chinatown, and I walked past this bakery and I saw all the bread. Wanted to buy hotdog buns but thought why not try bake them by myself.

So, after much research, I decided to try the 'tangzhong' method since its known for making soft and fluffy bread. Came across 'Christine's recipes' and thought what an interesting method so here it is...

I agree that it does not look very nice... but its actually very soft... like really really soft...
The dough ,unlike normal bread, is very very sticky even though you knead and knead and knead it. it was kind of annoying for me because i can't stand things sticking to my hand all the time.  Ya ya ya... i should have used a bread maker or dough mixer. Where is the fun of baking then? The sense of satisfaction is different for me... So, no machine for me!

Ingredients

For the 'tangzhong:

- 50 gm strong bread flour
- 250 mls of water

Stir and cook on medium heat until it turns into glue-like texture.


For the bread:

- 350gm strong white flour
- 50 gm sugar
- pinch of salt
- 1 large egg
- 1 sachet instant yeast
- 125 mls full-cream milk
- 7 gm milk powder
- 120 gm tangzhong
- Bowl of sugar water

Method:

1. Mix all the dry ingredients.

2. Once tangzhong is cool, whisk with milk and egg till smooth.

3. Mix wet and dry ingredients and knead for 10 minutes on a lightly floured surface. The dough will remain very sticky but you will be able to tell the difference when it is less sticky if you knead it by hand.

4. Let it poof for about an hour, till double in size.

5. Remove the air then divide into equal pieces, your preferred size. Let poof for 15 minutes.

6. Roll each dough into long strips, wrap around hotdog. Let poof for another hour until double in size.

7. Bake at 160 for about 30 minutes.

I personally do not like to use egg wash for my bread as I find they brown too quickly in the oven. To achieve that glossy effect, brush the bread with sugar water once out of oven. on top of the glossy look, the sugar water also gives the bun its much needed tint of sweetness.

I did not have enough hotdog so ended up using the leftover dough to make a loaf.

Enjoy~~~

Polo Bun

The word 'polo' means pineapple in Cantonese. I am guessing it got its name because its crust resembles the skin of the pineapple as it does not contain any pineapple at all.

Its a tea-time favourite in Hong Kong. The people would toast the bun and sandwich it with thick slices of cold butter, and of course a cup of the famous milk tea. How sinful?

Before going into the oven

How bootiful is that!

Ingredients

Note: Recipe was adapted from The Woks of Life

For the Bun:

- 160 mls heavy cream
- 240mls + 1 tbsp milk
- 1 egg
- 65 g sugar
- 70 g cake flour
- 490 g strong white flour
- 1 tbsp yeast
- 1 1/2 tsp salt


For the crust:

- 35 g milk powder
- 175 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 125 g extra fine sugar
-  50 g shortening
- 1 egg yolk
- vanilla
- 2 tbsp milk ( I used 4 tbsp)



Method

For the bun:
 
1) Combine all ingredients and knead till smooth and not sticky (about 15 minutes).

2) Cover with damp cloth and let it proof for 1 hour (Dough will double in size).

3) After one hour, gently knead dough to release air.

4) Shape into desired shape and size.

5) Place dough on a non- stick baking pan and let proof for another hour.

6) While dough is proofing, mix all the ingredients for the crust and mix to combine.

7) Roll out crust and place on top of bun dough (first picture).

8) Brush with egg wash and bake for 10-13 minutes on 180 degrees celsius.


It's hard work but in the end it's all worth it! Look at the enjoyment on the face.

Yummmm