I discovered these delightful Chinese sausage rolls at an Asian bakery when I was in university. They always had the fluffiest breads. They were so pillowy because of a technique called tangzhong which uses a 1:5 ratio of flour to liquid (water or milk) and cooks it into a slurry. This is then added to the rest of the dough mixture which allows for the retention of more liquid (which makes it softer) without the dough becoming too sticky.
One of my favourites were the Chinese sausage rolls made with mini frankfurts and often came in a twin/double set that made a quick and easy lunch. My daughter also demolishes these and keeps asking for more. She calls them hot dogs and I haven’t corrected her.
Makes 14-16 (approx. 154 calories per serve)
Prep time 2h 30 mins (or 1h 30 mins with sauna)
Bake time 15 mins
Ingredients
300g bread flour
220ml milk
1 teaspoon dry, instant yeast
1 egg (yolk and white separated)
2 1/2 tbsp sugar
1/2 tsp salt
2 tsp milk powder
25g butter
500g cocktail frankfurts (approx. 16)
First, make the tangzhong by mixing together 20g of bread flour and 100ml milk in a saucepan. Whisk continuously over a low heat until it becomes a thick slurry. Remove and let it cool down to room temperature (approx. 10 minutes).
Meanwhile, in a separate bowl, heat up the remaining milk until warm and add the yeast letting it bubble up.
In a large bowl, mix together the tangzhong, yeast mixture, remaining flour, egg yolk, sugar, milk powder and butter and knead for a few minutes until it forms a dough. It’s going to be a pretty wet, sticky dough but don’t worry! It’s meant to be that way. When you’re shaping it, you will be dusting it with flour and it won’t be too sticky, I promise!
Put a bowl of just-boiled water into the oven/large container. My preference these days is to use the large container instead of the oven because it doesn’t alter the humidity of the oven but doesn’t make much of a difference for this particular recipe. Place your dough on top of a rack in the oven and close the door. Let it rest for approximately 30 minutes to 1 hour or until doubled in size.
Meanwhile, bring the frankfurts out to room temperature so it doesn’t cool the dough down for the second proofing step.
Line a large tray with baking paper.
On a silicone mat or lightly floured surface, divide up the dough into approximately 16 portions. Roll the dough out into a rope around 30cms long. It will start to shrink back when you remove the pressure.
Gently wrap it around a frankfurt and secure the ends by pressing them together. Lay on the lined baking paper, spaced about 4cms apart and let it proof for another 30 minutes to 1 hour or until it’s puffed up and jiggly.
Preheat the oven to 180C (160C fan forced).
Gently brush the tops of the rolls with the reserved egg white and bake for 10-15 minutes or until golden brown. Let it cool on a rack and serve.
Thermomix Adaptation
Ingredients
300g bread flour
220g milk
1 teaspoon dry, instant yeast
1 egg (yolk and white separated)
30g sugar
1/2 tsp salt
10g milk powder
25g butter
500g cocktail frankfurts (approx. 16)
Making the tangzhong by placing 20g bread flour and 100g milk in mixing bowl then cook 3 min/80°C/speed 3. Let the tangzhong cool down to room temperature (approx. 10-15 mins).
Meanwhile, heat up 120g milk in a jug to warm and add 1 teaspoon of dry, instant yeast and activate.
Add yeast mixture, 280g bread flour, egg yolk, sugar, salt, milk powder and butter and knead 5 min.
Transfer dough to a silicon mat, shape into a ball and let proof in a warm place until doubled in size (approx. 1 hour or 30 minutes in oven proofer).
Meanwhile, bring the frankfurts out to room temperature so it doesn’t cool the dough down for the second proofing step.
Line a large tray with baking paper.
On a silicone mat or lightly floured surface, divide up the dough into approximately 16 portions. Roll the dough out into a rope around 25-30cms long. It will start to shrink back when you remove the pressure.
Gently wrap it around a frankfurt and secure the ends by pressing them together until secure. Lay on the lined baking paper, spaced about 4cms apart and let it proof for another hour (or 30 minutes in the oven proofer) or until doubled in size.
In the last 10 minutes of proofing time, remove the rolls and preheat the oven to 180C (160C fan forced).
Gently brush the tops of the rolls with the reserved egg white and bake for 10-15 minutes or until golden brown. Let it cool on a rack and serve.
More Chinese Recipes
- Yee Sang New Year Salad
- Kung Pao Chicken
- Basic Prawn Dumplings
- Hot and Sour Soup
- Chinese Sticky Rice Parcel (Zong Zi)