Since Mum had come back from HK, she brought back a heap of Asian cooking magazines; and while poring through them, I’ve been hit by Asian-food cooking fever and then decided that I wanted to try my hands on making sausage buns (腸仔包).
The original recipe is from this site (http://yujai.blogspot.com/2007/08/sausage-bun.html). I’ve just put the recipe with my own modifications below
This is what they’re supposed to look like …
This is how mine turned out
Slightly overcooked (the annoying thing about a fan-forced oven) and lacking that sheen, but otherwise not too bad for the first time I guess (even if I say so, heh!).
- 40g Bread Flour
- 60g all-purpose flour
- 40g sugar
- 1/2 tsp salt
- 1 1/2 tsp dry yeast
- 160 mL warm milk
- 1 egg
- 30g unsalted butter
- 12 cocktail sausages or 6 frankfurts, halved.
- In a large bowl, combine everything except butter. Beat until well blended (about 7 min) using a stand mixer with a dough hook attachment (I used a handheld mixer & it was OK!). Add in butter (in small cubes) and knead until dough is smooth and elastic.
- 1st Rise: Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until 2.5X in size (60-90 min).
- Punch the risen dough down completely.
- Divide dough into 12 portions. Cover, and let rest for 15-20 minutes.
- To shape for sausage buns, roll each dough into a long strip and roll Roll the strip around the sausage diagonally.
- 2nd Rise: Let the dough rise until doubled in size (50-60 min).
- Preheat oven to 200C
- Brush egg wash or milk on the top of each dough.
- Bake for 12-15 minutes.
Some more pictures.
There was a lot of waiting involved with making this. 1.5 hours for the first rise, then 15 minutes resting and then another hour for the 2nd rise. I was running short of time as I had to go off to dinner, so enlisted the help of a warm oven to speed the process up a bit. This was prior to the 2nd rise.
And another baked photo
The bread was alright — it had probably a bit too much of a crunchy crust as opposed to the soft ones found in HK bakeries. The inside was fluffy and had a sweet aftertaste to it. While Mum and I were discussing what it was about the ones I made that were different to the commercial ones in terms of taste and appearance, Ray had come along and grabbed his second helping of it. So I guess they didn’t taste too bad, and even if the bread wasn’t the right thing, at least the sausage tasted nice.
Will try again next time.
They tasted better the next day (I’d left them in the fridge, then nuked it in the microwave for about 40s – soft and sweet)
I’d love to take a course in making Asian breads and dimsims one day.