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Chinese Sausage Bread

Cheesy, buttery, creamy, sweet, and salty, these Chinese sausage bread buns are packed full of flavor. A soft and airy milk bread bun topped with a wide assortment of toppings, this Chinese sausage bun will be a big hit with the family!
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Course baking
Cuisine Chinese
Servings 6 pieces

Equipment

  • 1 stand mixer

Ingredients
  

Tangzhong

  • 100 ml Water
  • 20 g Bread flour

Dough

  • 300 g Bread flour
  • 95 ml Milk skim, 1%, 2%, whole, etc
  • 1 Large Egg Room temperature
  • 5 g Instant yeast
  • 20 g Unsalted butter Room temperature
  • 40 g White granulated sugar
  • 2 g Table salt
  • 6 g Milk powder

Filling & Topping

  • 6 hotdogs/sausages
  • 110 g shredded cheddar/mozzarella cheese
  • 100 g frozen corn
  • 1 tsp dried parsley
  • 5 Tbsp kewpie Japanese mayo

Egg Wash

  • 1 Large egg
  • 1/2 tsp milk

Garnish

  • 2 Tbsp Ketchup

Instructions
 

Making the Tangzhong

  • We’re going to start off by making our Tangzhong, a water roux. This will make our bread nice and airy when baking and keep it soft longer.
  • In a small saucepan, add your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.
  • Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store it in the fridge and let it cool down for at least 30 minutes before using. You can also make your Tangzhong the night before as well.
  • After our Tangzhong has cooled down, we’re going to make our dough.

Making the Dough

  • In a large mixing bowl, add in your bread flour, white granulated sugar, table salt, instant yeast, milk powder, 1 egg, and the Tangzhong from earlier.
  • Pop the mixing bowl into a stand mixer and give it a quick few whisks.
  • Then add in your room temperature milk and mix everything together for 3-4 minutes.
  • Then add in your room temperature butter and continue kneading the dough for an additional 11-12 minutes.
  • Next, transfer the dough over to a greased large bowl.
  • Then shape the dough into a round ball. if you find the dough difficult to handle then you can apply either some oil or water to your hands.
  • Once done shaping the dough, place it back into the bowl, cover it with plastic wrap or a towel, and let it proof in a warm place until double in size, approximately 1 hour.

Preparing the Toppings

  • Bring a medium-sized pot of water to boil and add in your hotdogs/sausages and cook the hotdogs/sausages until they begin to float up or until they are cooked (roughly 5-6 minutes). Then remove the hotdogs/sausages from the pot, use a paper towel to dry the hotdogs and then set them aside.
  • In another small pot, boil some water and then add in your frozen corn and blanch the corn until it floats on top. Strain the corn and set it aside.
  • Once the corn is dry, add it to a bowl along with the cheese, kewpie mayo, and dried parsley.
  • Mix everything well together and then store it in the fridge for later use.

Shaping the Dough

  • Once our dough has finished proofing, de-gase the dough and transfer it to your countertop.
  • Shape it into a ball and weigh out the dough.
  • Next, divide the dough into 6 pieces and weigh out each piece.
  • Then shape each piece into a round ball and then cover it and let it rest for about 20 minutes to relax the dough.
  • Then take one piece of the dough and flatten it. Now roll one side of the dough so that it’s slightly wider than the length of the hotdog/sausage.
  • Place 1 hotdog/sausage in the middle of the dough and then pinch all of the sides together in the center to seal the hotdog in the dough. Also, grab the ends of the dough and bring them inwards on top of the hotdog.
  • Now flip the dough over and give it a few rolls to smooth out the dough.
  • Now using some scissors, make 7 straight cuts about 3/4 of the way through the dough cutting all the way through the hotdogs/sausages but making sure to leave the bottom part of the dough uncut. This will leave you with 8 sections in the bun.
  • Now grab one piece at the end of the dough and slightly drag it to the side while twisting the cut hotdog so that it faces the ceiling.
  • Now grab the next piece beside it, twist it so that the hotdog faces the ceiling again and drag it to the other side so that both pieces are beside each other.
  • Repeat this process now for the next piece below by twisting it so that the hotdog faces the ceiling and it sits below the first piece that you twisted.
  • Grab the next piece and again twist it so that the hotdog faces the ceiling and drag it to the other side opposite the previous piece.
  • Repeat this process for the rest of the pieces so that you have 8 cut pieces facing the ceiling.
  • Once done, place the shaped bun onto a baking tray lined with parchment paper and cover the bun.
  • Repeat this process for the other 5 pieces.
  • Once done, cover all of the buns with some plastic wrap or a towel and place them in a warm environment such as an oven with a bowl of hot water.
  • Let the buns proof for about 35-40 minutes.
  • Once the buns are done proofing, remove them from the oven and then prepare the egg wash by whisking 1 egg with a splash of milk.
  • Apply the eggwash on top of the buns.
  • Now preheat your oven to 350°F (180°C).
  • Next, take out the topping from the fridge that you made earlier and apply a generous amount of the topping on top of the buns.
  • Once done, bake the buns in the oven at 350°F (180°C) for about 19-20 minutes or until the buns are golden brown.
  • Then remove the buns from the oven, and apply the butter glaze on top of the buns.
  • Finally, drizzle some ketchup on top of the buns in a zig-zag pattern.