FLOWER HOT DOG BUNS
Using the same dough, we’ve created a flower-shaped hot dog bun version of our original recipe. As a result, these buns are known as “flower hot dog buns.”
Chinese bakeries’ use of flower hot dog buns has increased recently.
Instead of passing the hot dog through the middle of the bread, the hot dog is spread out across the bun instead. Scallions are strewn across the tops of these buns for additional flavor and color.
METHOD THAT IS SURPRISINGLY SIMPLE
There’s a functional purpose for preparing these hot dog buns in addition to their visual appeal.
Several pieces of hot dog are chopped into and placed throughout the hot dog bun.
In our other hot dog bun recipe, the hot dogs are fried before being put into the dough, but in this recipe, the hot dogs are cut into smaller pieces and baked as the dough rises.
It’s much easier to build than it appears. Cut the hot dog in half with a knife after it has been rolled in the dough without cutting all the way through.
A round floral shape or a more vertical design can be created by flattening and folding the pieces. We’ve included step-by-step photographs below to show you just what to do!
Our go-to Milk Bread recipe is once again being used to produce stunning floral hot dog buns. Our other Chinese Bakery bun recipes use bread flour and cake flour, so if you’ve prepared this dough before, you’ll know what to do.
All-purpose flour, of course, has been a common request from many of you. We’ve found that using 100 percent all-purpose flour also works well after a lot of trial and error on our end. We’ve included a variant of this recipe that uses only all-purpose flour to save time and effort.
- 16 hot dogs
- 4 cups of all purpose flour
- 2 chopped scallions
- 1 large egg
- 1 cup of room temperature milk
- 2/3 cup of room temperature heavy cream
- 1/3 cup of sugar
- 1 tablespoon of active dry yeast
- 1 1/2 teaspoons of salt
- egg wash (1 egg with 1 tbsp water)
- simple syrup
- Gather all of the ingredients for the bread in a large bowl and knead with a dough hook attachment until smooth (in that order).
- Set the mixer to “stir” mode. Give it 15 minutes and see what happens. Although it isn’t always necessary, you may want to pause the mixer once to help the dough come together. The dough should not adhere to the sides of the basin, only to the bottom. You can also knead the dough by hand.) Only gently flour your hands, and avoid adding too much additional flour to the dough, or it will get dense. Because of the heavy cream’s high-fat content, the dough shouldn’t stick too much to your hands.
- Cover bowl with inverted plate or towel. In order for it to double in size, place it in a warm place for 60-90 minutes.
- Mix for another 5 minutes to get rid of any remaining air bubbles after an hour of proofing. When you’re ready to bake, divide the dough into 16 equal pieces.
- A hot dog’s length and width are the same as the dimensions of each dough oval. Start by rolling the dough tightly around the hot dog.
- Dough or hot dog can be sliced into seven equal portions using a bench scraper or knife to cut six slits across into the dough.
- To assemble, put the hot dogs in a flower shape, cut side up, on either side of the dough’s center uncut portion, or alternately on each side of the dough.
- Warm the buns for an hour before baking.
- The buns are almost done proofing when the oven is preheated to 350 degrees Fahrenheit/175 degrees Celsius.
- Mix an egg with 1 tablespoon water for egg wash. You may ensure that they stick to the buns by submerging them in water.
- A pastry brush can be used to apply an even layer of egg to the buns (only the hot dog dough should be brushed). Also, be sure to spread the scallions out evenly on the bun before serving. Spread out any remaining egg wash that has pooled in the buns’ crevices.
- 18-20 minutes of baking time, turning the pans halfway through.
- Remove the buns from the oven and brush them with the simple syrup as soon as possible. This final stage gives them their trademark Chinese bakery sheen.