[ad_1]
Chinese sausage buns are a popular snack in cities like Hong Kong, consisting of a sausage link wrapped in sweet bread dough. Recipes vary, but typically include flour, sugar, eggs, milk, salt, and yeast. Sausage types can vary, and the dough is typically allowed to rise before being wrapped around the sausage and baked in the oven.
A sausage bun is a type of Chinese pastry that consists of a sausage link surrounded by one of several types of sweet bread. This snack is particularly popular in cities such as Hong Kong and can often be purchased from street vendors like American hot dogs in large US cities. The Chinese sausage bun is usually compared to its American counterpart, but its recipes generally contain a few key ingredient differences. Instead of being stuffed into a hot dog bun, the sausage is completely wrapped with bread dough before the cooking process.
Recipes for the Chinese bread used for sausage rolls usually consist of flour, sugar, eggs, milk, salt, and bread yeast. Just as with baking any type of bread, proper measuring and mixing of yeast is key to achieving the correct rise and texture of the bread. Some cooks like to mix the dry ingredients by hand before adding eggs and milk, while others like to combine all the ingredients at once. Once the sausage dough has been kneaded to the right consistency, most recipes call for letting the dough expand for about an hour when making the sausages.
The types of sausages used in these recipes can vary greatly depending on personal tastes. Some cooks prefer American-style hot dogs, while others prefer bratwurst. Sausage recipes can also be made with flavored sausages such as smoked applewood or tomato basil. Each type of sausage should be cooked until lightly browned or cooked through.
Once the sausage dough has expanded to about twice its original size, the home cook typically kneads it for several minutes to release any trapped air bubbles. The pastry is then cut into roughly equal sized pieces that can cover each sausage once it is wrapped around it lengthwise. The number of pieces of dough should equal the number of sausages, and cooks may have various methods of wrapping them around the sausage. Some keep the dough toward the center of the sausage, while others prefer to spiral a rolled piece of dough around it until each sausage is completely covered.
After the dough has been added to the sausages, many recipes call for letting the sausage rolls sit at room temperature for another 15 to 20 minutes to allow the sausage roll dough to settle into its new shape. Some cooks like to brush the dough with egg yolk to get a flaky texture. The wrapped sausages are then usually baked in the oven at around 180 °C for around 20 minutes.
[ad_2]