This is the same enriched milk dough that backs the pork floss buns, pointed in a party direction: one sausage segment per bun, two sauces crossed on top, parsley for color. Four ordinary ham sausages cut into thirds exactly cover twelve buns, so the shopping math is fixed.
Chinese · Bread
Mini Sausage Buns With Mayo, Ketchup and Parsley
Twelve pillow soft milk dough buns each get a segment of ham sausage, crossed streaks of salad dressing and ketchup, and a pinch of parsley before a short hot bake.
- Prep40 min
- Cook18 min
- Serves12
- LevelMedium
Ingredients
| 250 g | bread flour |
| 40 g | sugar |
| 1 | egg |
| 4 g | instant yeast |
| 12 g | milk powder |
| 55 g | water |
| 55 ml | milk |
| 3 g | salt |
| 30 g | butter , softened |
| 4 | ham sausages , each cut into three segments |
| egg wash | from the shell, or a little beaten egg |
| salad dressing | mayonnaise style, for piping |
| ketchup | for piping |
| dried parsley flakes | a pinch per bun |
Method
- Knead everything except the butter and salt at medium speed for about 10 minutes until a rough windowpane forms.
- Add the salt and butter and knead another 10 minutes until the membrane turns smooth and even.
- Round the dough and let it rise until doubled.
- Divide into twelve pieces, round each one, and let them rise again until doubled, then brush with egg wash.
- Press one sausage segment into the center of each bun.
- Pipe a stripe of salad dressing and a stripe of ketchup across each bun and finish with parsley.
- Bake with the top element at 190 C and the bottom at 170 C for 15 to 18 minutes. Eat them warm.
Notes
- Weigh the water and milk separately; together they set the hydration, and a splash too much makes the dough hard to round.
- The second proof matters more than the first here: under proofed buns crack around the sausage.
- Hold back the sauces if freezing some buns; they are best piped fresh before reheating.
Ratios and technique checked against 恋若 on Douguo (美食美刻之迷你肠仔包). 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.