A nostalgic Chinese bakery classic consisting of a sausage encased in a soft and delicious bun. It differs from a pig in a blanket, which is wrapped in a pastry. Grocery shopping at the Asian supermarket would always end up in purchasing some sausage buns for our boys, a family favourite. Getting the kids involved in making these buns will definitely get them excited. Perfect as a snack, for a children’s birthday party or school lunch boxes.
The process to make the buns is very easy with first partially cooking the sausages. Set aside to cool, while working with the dough. Enriched with milk and egg for a tender crumb. Once the dough is proofed, divided into balls with each flattened to enclose half a sausage for smaller buns. Covered and allowed to rise for 30 minutes. Brushed with egg wash and sprinkled with sesame seeds before baking at 395 F or 190 C. Transferred onto a rack and enjoyed warm. Light, fluffy and delicious with a salty bite from the sausage.
The process to make the buns is very easy with first partially cooking the sausages. Set aside to cool, while working with the dough. Enriched with milk and egg for a tender crumb. Once the dough is proofed, divided into balls with each flattened to enclose half a sausage for smaller buns. Covered and allowed to rise for 30 minutes. Brushed with egg wash and sprinkled with sesame seeds before baking at 395 F or 190 C. Transferred onto a rack and enjoyed warm. Light, fluffy and delicious with a salty bite from the sausage.
Mini Sausage Buns
(Yields 12)
Ingredients:
6 sausages (each 8-inches long)
2 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
3/4 cup milk (lukewarm)
1 tablespoon + a pinch of sugar
2 eggs (1 for dough + 1 for egg wash)
1 teaspoon sesame seeds
2 tablespoons salted butter (softened)
1/2 teaspoon salt
Method:
Cook sausages with water until three-fourth done. Drain out the water and set sausages aside to cool. Cut each sausage into two.
Heat milk with butter until lukewarm in a microwave. Add yeast and a pinch of sugar. Stir, set aside to foam and froth.
Sift the flour with salt in a bowl. Mix in the yeast mixture, balance 1 tablespoon sugar and 1 egg to form a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls.
Line a baking tray with silpat or parchment paper.
On a work surface, flatten each ball with the side of your palm. Then, place a piece of sausage to the left of the dough and roll over to wrap. Press seam firmly to seal. Place on the prepared baking tray seam side down.
Cover with a kitchen towel and allow to rise for 30 minutes.
Preheat oven to 375 F or 190 C.
Brush top of buns with beaten egg and sprinkle sesame seeds.
Bake for 15 minutes until golden brown and done.
Remove onto a wire rack.
Serve warm.
Note:
(Yields 12)
Ingredients:
6 sausages (each 8-inches long)
2 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
3/4 cup milk (lukewarm)
1 tablespoon + a pinch of sugar
2 eggs (1 for dough + 1 for egg wash)
1 teaspoon sesame seeds
2 tablespoons salted butter (softened)
1/2 teaspoon salt
Method:
Cook sausages with water until three-fourth done. Drain out the water and set sausages aside to cool. Cut each sausage into two.
Heat milk with butter until lukewarm in a microwave. Add yeast and a pinch of sugar. Stir, set aside to foam and froth.
Sift the flour with salt in a bowl. Mix in the yeast mixture, balance 1 tablespoon sugar and 1 egg to form a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls.
Line a baking tray with silpat or parchment paper.
On a work surface, flatten each ball with the side of your palm. Then, place a piece of sausage to the left of the dough and roll over to wrap. Press seam firmly to seal. Place on the prepared baking tray seam side down.
Cover with a kitchen towel and allow to rise for 30 minutes.
Preheat oven to 375 F or 190 C.
Brush top of buns with beaten egg and sprinkle sesame seeds.
Bake for 15 minutes until golden brown and done.
Remove onto a wire rack.
Serve warm.
Note:
- Use beef, pork or chicken sausages.