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Hot dog Bun(No Time Dough Method) By Alex Goh

I like sweet bun dough  or any sweet bun sold in Asian or Chinese bakery because very mouthful is feather-like and tastefulness remains inseparable in my taste buds.I adapted this recipe from Alex Goh "No Time Dough Method".This recipe is really straight forward and simple to follow.

480 gm bread flour
120 gm plain flour
110 gm sugar
10 gm salt
20 gm milk powder
4 tsp instant yeast
1 tbsp bread improver

1 egg
300 ml cold water
1/3 tsp vinegar

60 gm butter

8 sausage/hotdog
1 cup shredded cheddar cheese
1 egg + 2 tbsp water

For the dough:
1:Mix (A) ingredients in a mixer or large bowl,well blended.Add in (B) ingredients,mix and knead to form a dough.
2:Add in (C) ingredients into the dough,continue kneading to form  smooth and elastic dough.
3:Mould it into a round shape and wrap with clear film.Let it prove for 15 minutes or longer if the room temperature is not warm.(double size)
4:Divide the dough into 2 portion.Save the other portion for other filling.Wrap the save portion in film wrap tight and keep in fridge.for the other portion divide to 8 small portion ball.
5:Flatten the dough balls and roll them out into long strips.Then wrap the dough around the hotdog,place on a baking sheep over parchment paper..Keep repeat the same procedure for the rest of the dough.
6:Let it to prove for double size or 45 minutes.Preheat oven to 375 F.Brush with egg wash and place some shredded cheese on the top.
7:Bake for 15-20 minutes on oven middle shelf.Remove from oven and let it cool for 5 minutes.Serve warm.



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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.