Chinese Sausage Buns

5 from 8 votes

Super soft and fluffy Chinese sausage bread. They are delicious to eat simply like that or with some mustard and ketchup on the side. This bread uses water roux or tangzhong which really gives the bread its moist, soft, and fluffy texture.

Prep Time30

Cook Time20

Passive Time2

Total Time2 50

Servings: pieces

Author: Bea & Marco

Ingredients

Water Roux or Tangzhong

2 tablespoon bread flour (16 gr)
⅓ cup water (80 ml)

Buns

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

Others

1 egg wash (1 egg with a splash of milk)
some black sesame seeds

Instructions

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.

Bread

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.

Assembling

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.

Notes

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.

Nutrition