These are Hong Kong style sausage buns or Chinese sausage bread that are typically sold in Asian bakeries.
They are super soft and fluffy!
The secret (well not so secret anymore, eh?) is using water roux or tangzhong method in the dough.
Let's get on with the recipe, shall we?
What Is Water Roux or Tangzhong?
It's something that's commonly used in Asian breads.
Tangzhong is simply a thick opaque paste that is made from cooking water and flour.
The reason of using tangzhong is to incorporate more liquid into the dough, thus resulting a fluffier and softer bread. The consistency of tangzhong helps making the dough more manageable.
Don't feel intimidated with the words and explanations, it's super easy to make. Just watch the video below.
How To Shape Sausage Buns
These Chinese sausage buns are just so beautiful with the sausage popping out from the golden brown puffy looking buns, don't you think?
Having learning from my little experience of shaping these beauties, there's a trick to have that look.
You don't want the sausage to disappear in the fluffy buns.
Here's what you do.
When you cover the sausage with the dough, leave a good 1 inch (2.5 cm) uncovered on both ends of the sausage. Yes, this seems exaggerating but trust me, it's going to work beautifully.
Leaving that uncovered part will make sure that the growing dough in the oven when you bake the buns, will not totally cover the sausage.
Soft & Fluffy Buns
These buns are super soft and fluffy and they stay soft and fluffy even the next day!
So if you're into making buns, you should really give this simple recipe a try. You won't regret it, I promise.
These Chinese sausage buns are:
- super soft and fluffy
- they stay soft and fluffy even the next day
- can be personalised to your taste. Use cheese sausage, truffle sausage, chili sausage.. your choice.
- simple to make, seriously
- just AMAZINGLY DELICIOUS!
Before You Go
Do check out these recipes also:
- Japanese milk bread rolls
- No-knead focaccia bread
- Garlic cheese herbs pull apart bread
- Japanese curry buns
- Matcha bread
Chinese Sausage Buns
Water Roux or Tangzhong
- 2 tablespoon bread flour (16 gr)
- ⅓ cup water (80 ml)
- 2 cup bread flour (260 gr)
- 1 tablespoon honey (20 gr)
- ¼ cup warm water (60 ml)
- 1 ½ teaspoon instant yeast (5 gr)
- 1 egg , room temperature
- 1 teaspoon salt
- 2 tablespoon powdered milk (16 gr)
- 2 tablespoon butter (30 gr), cubed small and in room temperature
- 1 egg wash (1 egg with a splash of milk)
- some black sesame seeds
Water Roux or Tangzhong
- Add flour and water into a pan on medium heat. Whisk to mix well and cook until the mixture thickens. It's ready when you make a line in the middle of the mixture and it stays. Set aside to cool a bit before using.
- In a standing mixing bowl, add in all of the buns ingredients including water roux, except cubed butter. Mix to incorporate and then knead for 5 minutes.
- Add butter 1 by 1, making sure to mix well between each addition. Once all butter is added and mixed well, knead for another 10 minutes.
- The dough will be a bit sticky. Form into a ball and place it in a lightly greased bowl. Cover the bowl tightly with a cling film. Leave the dough to rise double its size.
- Place dough on a working surface and lightly form into a log. Cut it into 10 equal pieces. Form each piece into a ball. Cover them with cling film to avoid them getting dry.
- Place 1 ball on a working surface and using a rolling pin, roll it into a rectangle. Place 1 sausage in the middle, leaving 1 inch (2.5 cm) of both ends of the sausage not covered by the dough. Cut 4 diagonal strips on each side of the dough. Fold each stip crossing over the sausage, alternating the right and left side. Tuck the last strip in.
- Watch the video above for better understanding.
- Place on a baking tray with a baking sheet. Continue with the rest of the balls. Cover loosely with a cling film and leave until the dough puff up a bit, around 15 minutes. Brush with some egg wash and sprinkle some black sesame seeds on top.
- Bake in a preheated oven at 360ºF (180ºC) for 20 minutes or until golden brown and fully cooked.
- How To Store: keep it in an airtight container on the kitchen top. Stays soft and fluffy even the next day.
- How To Freeze: put in a ziplock bag and freeze for up to 6 months. Defrost at room temperature. Bring it back to life in the oven at 360ºF (185ºC) for 5 minutes.
What kind of sausage do u recommend? Have you experimented with a few or is there a standard kind? Thanks
Hi Julie! Any kind will do. Just find thinner ones, because the dough will rise in the oven, and we don't have to end up with such humongous bread at the end. Hope it helps!
Thanks worked brilliantly
Awesome, thanks for your feedback Suvita!
I made this. They are so soft.
Thanks for your feedback, Yuliar!
I tried it and looks very nice. but some at the end I didn’t tuck the pastry tight so it pop open. As presentation looks better. I think comes with practice though. Thank you for the recipe 😋😋
Yes, practise makes perfect but hey, as long as it's delish it doesn't matter, right? Glad that you gave it a go, thank you Miu!
I was wondering can I can change milk powder into milk? Is the measurement the same as milk powder? And yes they were delish😍. Gonna make next batch soon
I'd not recommend it as liquid milk is less concentrated (less protein, fat) if you want to have the same result. Hope it helps and thank you!
I haven’t tried your recipe yet but I was looking for sausage bun shaping and I think I’ve found my favorite! It’s so easy and pretty as well! Thank you so much for sharing your method!!
Hi Stella! Yes, do give it a try. My readers who have tried it just loved it. Let me know what you think, thank you! 😍
Is it OK not to include bread softener or bread improver? Can I use same recepi for Bee Hives bun? Thanks!
I never use bread softener/improver in my breads/buns and they turn out great! I already have the bee hives buns recipe, do check it out here https://www.elmundoeats.com/sweet-beehive-buns/
Princess Mary Anne Salcedo says
Hi! I don’t have mixer at home. I will just knead the dough by hand. How long will I need to knead the dough?
Hi! You'd need to knead it until the dough's surface is smooth and when you press your finger into it, it bounces back. Can't say specific time because it depends on how you knead it, but more than 10 minutes minimum for sure. Hope it helps.
Hi, I'm really excited to make these! Can I substitute the honey with sugar? If so, would it be the same amount? Thank you!
Hi! Honey, apart from adding a touch of sweetness, helps in getting the soft bread texture that we all like, not the same with sugar. But yes, you can use same amount of sugar if you don't have it. Hope it helps.
How long does it take for the dough to rise in the bowl?
Hi Clara! It depends on the temperature of your kitchen. It can be between 40 minutes to 2 hours. Hope it helps.
Thank you for your recipe. My first attempt was a success and your recipe is so easy to follow. I have aloe tried your curry puff and. Roti JALA recipe, very good. Thank you
Awesome, glad you liked it!
Can I use AP flour instead of bread flour for tangzhong and bread?
I'd not recommend using AP flour for breads. Water ratio and texture would be different.
Wey Shiuan says
Just live all your recipe. Tried your mini cheesecake, sausage bun. My kids just love them. I would say the measurement of all ingredients needed were accurate and they turned out amazingly.!! Thanks a lot Bea 💕
I'm happy to hear that Wey! Thank you so much!
Esther Lu says
Can I use fresh milk to replace powdered milk as I don't have any at home
Hi! Just skip the milk powder if you really can’t find it now. Hope it helps.
Beatriz - Guatemala says
done them, wow!!!
Yeaaayyy! Thank you! XOXO