These are the buns in the glass case of every Chinese bakery, and the dough is a plain enriched one: 200 g of bread flour to a single egg, a little butter, enough water to bring it together. Each piece is rolled in cheese powder before the second prove, which gives the crust its sandy edge. Cutting the bun into four opens the sausage to the oven.
Chinese bakery · Bread
Cheese Crusted Sausage Buns From a Single Dough
One enriched dough, six sausages and a bowl of cheese powder. Each bun gets cut into four so the sausage shows through the crust as it bakes.
- Prep40 min
- Cook15 min
- Serves6
- LevelMedium
Ingredients
| 200 g | bread flour |
| 30 g | caster sugar |
| 1 | egg , about 50 g, beaten |
| 90 g | cold water , top up if the egg weighs light |
| 3 g | instant yeast |
| 3 g | salt |
| 20 g | butter , soft |
| 2 | long German sausages , or six breakfast sausages |
| 1/2 bowl | water , for brushing |
| 3 tbsp | cheese powder |
| 1 tsp | dried parsley |
Method
- Put the flour, sugar, egg, water and yeast in a mixer and run it slow until no dry flour is left, then fast until the dough stretches into a rough, uneven sheet.
- Add the butter and salt and mix slow until they disappear, then fast until the dough pulls a thin, even window.
- Prove at 35C until doubled. Press a floured finger in; the dent should stay and the dough should not stick.
- Knock the dough back, divide into six, shape into balls and rest under cling film for 15 minutes.
- Cut each long sausage into three pieces, giving six in total, and dry them well with kitchen paper.
- Roll each ball into a rectangle just long enough to wrap a sausage, roll it up and pinch the seam closed.
- Brush the rolls with water, roll them in the cheese powder, then cut each one into four pieces and stand them cut side up in a lined tin.
- Prove again at 35C for 20 to 25 minutes, until one and a half times the size.
- Bake at 190C top and bottom for 12 minutes, tenting with foil once the tops colour, then cool on a rack and scatter the parsley.
Notes
- Dry the sausages properly. Water on the skin steams the dough around it and leaves a pale, doughy band that no amount of baking fixes.
- If the kitchen is cool, prove in the oven with the light on and a jug of hot water beside the tin.
Ratios and technique checked against 66•食屿 on Douguo (芝士肠仔包｜胖乎乎软乎乎，一口爆汁超满足！). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.