Steamed & Fried Hotdogs Bread Rolls - 蒸香煎腊肠面包卷

Chinese bakeries always have a great variety of breads, cakes and cookies to choose from. I love Hong Kong style bakery buns because the brioche-like bread is super soft. One of my favorites is the hot dog bread and luckily it's quite easy to make. Although it is time consuming to make the dough, most of the time is spent waiting for it to rise. Well, making breads or buns are never easy I think.

This recipe is very unique, the breads are called for steaming then frying. The texture are soft inside and crispy outside. Give it a try, it's worth spending time!

... Enjoy!


~ Steamed & Fried Hotdogs Bread Rolls ~

Ingredients:

100 g pumpkin purée
75 g sugar, separate into 2 portion
250 g bread flour
80 g water, warm
1 tsp baking powder
25 g butter, melted
4 g instant yeast
1/2 tsp salt
Hotdogs

Methods:

1. Mix 1st portion of sugar with yeast & water, cover and set aside until bubbles arise.
2. Combine 2nd portion sugar, pumpkin purée, bread flour, baking powder and salt with the yeast liquid until it turns to dough.
3. Knead in the melted butter for 3 min.
4. Dough will be sticky and if too sticky add in more flour.
5. Continue to knead for another 10 min or until the dough turns elastic.
6. Greased a bowl, placed the dough to set for 1 hour or double the size, cover with wet cloth.
7. Divide the dough to 6 equal pieces.
8. Gently roll each piece of dough into a thick log and rest for 15 min or double the size.
9. Roll the log into thinner logs, about 3 times the length of the hotdogs.
10. Wrap the log to the hotdog 3 times and sealed the end of it, spiral type.
11. Press and pinched the end against adjacent dough to prevent unravelling during steaming.
12. Cover it with wet cloth and let it proof for 1 hour.
13. Place greasing paper under each dough before steaming.
14. Steam HIGH heat for 15 min.
15. Fried the steamed breads over a non stick pan till light golden brown, not too much of oil while frying.
16. Served while it's warm.






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