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 tbsp bread flour (16 gr)
- ⅓ cup water (80 ml)
- 2 cup bread flour (260 gr)
- 1 tbsp honey (20 gr)
- ¼ cup warm water (60 ml)
- 1 ½ tsp instant yeast (5 gr)
- 1 egg , room temperature
- 1 tsp salt
- 2 tbsp powdered milk (16 gr)
- 2 tbsp 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 up to 6 months.
- Defrost at room temperature. Bring it back to life in the oven at 360ºF (185ºC) for 5 minutes.