Ingredients

How to make it

  • Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center.
  • Whisk and combine wet ingredients: egg and Tangzhong, then pour into the well of the dry ingredients. Slowly add in milk.
  • Knead until you get a dough shape and gluten has developed about 10-15 minutes (hand knead), and then knead in the butter.
  • If you hand knead like I do, do expect to deal with gooey dough at this stage. You can opt for bread maker if you have one.
  • Keep kneading until the dough is smooth, not sticky and elastic. The time of kneading depends on how hard and fast you knead. I used to set the timer to 15 minutes to monitor my kneading time.
  • Test if the dough is ready by stretching the dough with two hands. If it forms a thin "membrane" that's very elastic in texture. That means you have successfully kneaded the dough to a perfect stage.
  • If you use bread maker then add wet ingredients into bread maker first, then followed by the dry ingredients. The yeast is the last to add.
  • Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
  • Let it proof till it's doubled in size, about 2 hours. Use finger to test doneness. Poke in and if finger impression remains, this confirms the dough is nicely proofed.
  • The time will vary and depends on the weather. The best temperature for proofing is 28C. You can place a cup of water in microwave and heat at high for 2 minutes to create a warm spot, once done then place the dough in to proof.
  • Transfer to a clean floured surface. Deflate and divide the dough into eight equal portions. Knead into ball shapes. Cover and let them rest for 15 minutes.
  • Knead each part into a long tube, depends on the length of your sausages. Roll to enclose the sausage, with seals facing down.
  • Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave for the 2nd proofing, about 45 to 60 minutes or until double in size.
  • Brush whisked egg on surface of rolls or lightly spray water on the shaped dough. Bake in a pre-heated 180C (356F) oven for 25 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Reviews & Comments 1

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    " It was excellent "
    pointsevenout ate it and said...
    Can't stop eating them. Sausage in a closed bun. Line 11 of the instructions needs changing to: "Deflate and divide the dough into eight (8) equal portions." That's the only way to get eight servings from the recipe unless you are cutting the finished product in half.
    I did eight and it turned out well.
    Added a little cream cheese in one and some catchup in another and mustard in another and horseradish in another and left some plain.
    See also: Hong Kong Style Sausage Rolls
    Was this review helpful? Yes Flag
  • kristopher 3 years ago
    Such a wonderful post Yin. These look absurdly good.
    Was this review helpful? Yes Flag

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