Chinese bakeries always have a great variety of buns, cakes, and cookies to choose from. I love Hong Kong style bakery buns because the brioche-like bread is super soft. One of my favourites is the hot dog bun and luckily, it’s very easy to make. Although it is time consuming to make the dough, most of the time is spent waiting for it to rise. I tried three different recipes for Chinese / Japanese style bread and the water roux method (tang zhong) was by far the best. My family couldn’t get enough of these. 🙂 These are freezer friendly so you can make your efforts last.
Depending on the bakery, I’ve seen hot dog buns shaped in one of two ways (photos below). Instructions for both have been provided.
Cooking with Alison 