Been experiment with different bun recipes because I wanted the soft fluffy bread associated with Asian pastries. Have tried tangzong and it wasn't great. Came across this recipe that uses 2 different flours and also double cream and it works fantastically!
Sausage recipe (without gram measurements): http://thewoksoflife.com/2015/03/chinese-hot-dog-buns/
Hokkaido milk bread recipe (with metric measurements): http://thewoksoflife.com/2015/01/milk-bread-2/
Ingredients (makes 12)
⅔ cup (158ml) double cream - room temp
1 cup + 1 tbsp (250ml) milk - room temp
1 large egg
⅓ cup (115g) sugar
½ cup (approx 70g) cake flour
3½ cup (approx 500g) bread flour
1 ½ tsp (7g) salt
1 tbsp dry yeast (approx 11g)
12 sausage franks
Glaze
1 egg, beaten + dash of water
1 tsp white sesame seeds
2 tbsp hot water
2 tsbp sugar
Method
1) In a bowl (or stand mixer bowl), add the following in turn: cream, milk, egg, sugar, cake and bread flours, yeast, and salt. Mix well until it forms a dough that leaves the bowl clean. If needed, add a dash more milk or flour as required.
2) Knead the dough for 20 to 25 minutes until it passes the window pane test.
3) Leave in a covered oiled bowl to prove for 1 hours or until it expands to 1.5x its size.
4) Deflate the dough and cut into 12 pieces.
5) Roll into 12 ropes and coil around the sausage, leaving a gap between each coil as it will expand. Crimp the ends or tuck them in. Place on a baking sheet lined with parchment.
6) Leave to prove for another hour until fully expanded. You should see some bubbles on the surface and the edges are rounded.
7) Glaze with the egg wash. Sprinkle on the sesame seeds.
8) Bake for 14 to 15 mins in a preheated oven at 175 deg C. Rotate and swop trays halfway.
9) While the buns are baking, make the simple sugar solution.
10) Remove from the oven and place on a wire rack. Immediately while the buns are still hot, glaze with the simple sugar solution to give it that characteristic HK baked pastry shine.
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