Ingredients

For the Tangzhong (Water Roux)

(Makes the bread soft and fluffy even the next day)

• 25 g (3 tbsp) bread flour
• 125 ml (½ cup) water or milk

For the Dough

• 350 g (2¾ cups) bread flour
• 55 g (¼ cup) sugar
• 1 tsp salt
• 10 g (1 tbsp) milk powder (optional, adds richness)
• 7 g (2 tsp) instant yeast
• 1 large egg
• 120 ml (½ cup) warm milk
• 30 g (2 tbsp) unsalted butter, softened
• All of the Tangzhong (above)

For the Filling

• 8–10 Chinese-style sausages or soft hot dog sausages (e.g. Yeung’s, or even frankfurters for a milder version)

For Egg Wash

• 1 egg + 1 tbsp milk (beaten together)

Optional Toppings

• A little sesame seed, grated cheese, or ketchup + mayo drizzle for “bakery style” flair

Instructions

1. Make the Tangzhong

1. In a small saucepan, whisk flour and water until smooth.
2. Cook over medium heat, stirring constantly, until it thickens into a paste (about 65°C or when it leaves lines as you stir).
3. Remove from heat and let cool to room temperature.

2. Make the Dough

1. In a mixing bowl (or stand mixer with dough hook), combine:
   • Bread flour, sugar, salt, milk powder, and yeast.
3. Add the cooled Tangzhong, egg, and milk.
4. Mix and knead until a rough dough forms.
5. Add softened butter and continue kneading for about 10–15 minutes, until the dough is smooth, elastic, and passes the windowpane test (you can stretch it thin without tearing).

3. First Proof

• Shape into a ball, place in a greased bowl, cover with cling film.
• Let rise in a warm spot for 1 hour or until doubled in size.

4. Shape the Buns

1. Punch down the dough, divide into 8–10 equal portions (about 70–80 g each).
2. Roll each piece into an oval shape (about 20 cm long).
3. Place a sausage at one end and roll up tightly, sealing the edge underneath.
   (For a spiral look, roll the dough into a long rope and wrap it around the sausage.)
4. Place on parchment-lined baking tray with seam side down.

5. Second Proof

• Cover loosely and let rise again for 45–60 minutes, until puffy and almost doubled.

6. Baking

1. Preheat oven to 180°C (350°F).
2. Brush buns with egg wash.
3. (Optional) Sprinkle sesame seeds, or pipe a little mayo and ketchup on top for a Hong Kong café look.
4. Bake for 15–18 minutes, until golden brown.

7. Cool & Serve

Cool slightly on a wire rack — the texture should be soft, slightly chewy, and buttery.

Best enjoyed warm or at room temperature.

Tips for Authentic HK Bakery Texture

• Use Tangzhong method — this keeps bread moist for days.
• Don’t skip milk powder if you want that rich “milky bakery” aroma.
• If possible, use HK-style cocktail sausages — slightly sweet, mild, and bouncy.

© Winsesweewok

November 2025