Wow, 腸仔包 post from Chi Chi's Kitchen looks very yummy, I want to try making them too! I checked the fridge, all I was missing was the sausage. Ho, who was out for a meeting, naturally became my delivery man. Traditional homemade bread tends to dry up quickly the next day. Since my Tang Zhong Toast gave me big confidence in the method, while I was waiting for Ho, I searched again for 湯種餐包 (Tang Zhong Bread) recipe because my skill is not advanced enough to make up my own. When Ho returned with the sausage, he asked me if I could make 奶皇餐包 Egg Custard Bun too. It's too late at night! I had to try it the following day. These pictures were taken on 2 different days.
When I took the sausage bun back to the office for breakfast, here are the reactions:
Is it fake?
You mean you made the sausage?
Wow, it’s so big that you can eat it for dinner.
Aren’t my colleagues nice? They were all guys. All my girl colleagues said, “It looks so pretty!”
I tried using the dough starter from my Tang Zhong Toast in Carol’s recipe. It made the dough too wet after baking. I had to stick to Carol’s original one. Even though it will be dense the next day, but once you reheat it in microwave, it’ll be soft and moist as long as you don’t put it in for too long.
Egg Custard Filling Ingredients:
(a) All Purpose Flour 15g
Corn Starch 15g
Vanilla Custard Powder 30g
(b) Evaporated Milk 130ml
Heavy Cream 170ml
(c) Egg Yolk 1pc
(d) Sugar 40g
Melted Butter 15g
- Sift (a) together, mix well.
- Add 5-6 tbsp of (b) mixture and mix until smooth.
- Add egg yolk. Stir until no white powder can be seen.
- Add (d), mix well.
- Put remaining (b) mixture to boil. Pour it to (4).
- Keep stirring until there's no more lumps. Steam mixture in a wide container for 20 - 25 mins.
- Leave it cool and knead with hand to a smooth dough.
- Take 280g from the filling and put the rest in refrigerator.
- Cut the filling into 8 pieces of 35g each. Make sure you don't press them too hard.
A) Tang Zhong / Dough Starter (This will make more than what you need in one batch)
Bread Flour 50g
B) Main Dough
Bread Flour 230g
Cake Flour 70g
Instant Dry Yeast 1 - 1 1/2 tsp (see instructions below)
Salt 1/2 tsp
Heavy Cream 80ml
Unsalted Butter 30g
Tang Zhong 100g
- Cook ingredients (A) in pot on low heat, whisk until a paste formed. Scrape it to a large mixing bowl.
- When (A) is cooled, add ingredients (B) excluding water and butter to the bowl of stand mixer. Start mixing. It will be very sticky.
- After everything well mixed, add water. Keep kneading until the water is evenly mixed in.
- Add butter. After kneading in high speed for 10 mins, all moisture should be absorbed and the dough should be smooth.
- Shape the dough into a ball, put it in a slightly greased bowl, seam side down. Cover with plastic and leave it in a warm place.
- After 50-60 mins, size of the dough should be about doubled. (If you are not in a hurry, use 1 tsp and flavour of flour will come out better, but it will take you at least 1 1/2 hrs for the size to double.) Punch it down and knead a few times on a lightly floured surface to remove bubbles.
- The dough should weigh about 600g. Separate it into 8 pieces of about 75g each.
- Sausage Roll: Shape small doughs into long strips of 25 cm long. Roll 3 rounds for each sausage end side down. Put them on parchment lined baking tray and cover with damp towel for second proof.
- Custard Bun: Shape small doughs into balls, cover with damp towel for second proof. After proofing, press dough to flat and put custard filling in centre, seal and shape into ball again. Put them on baking tray with sausage rolls.
- Brush proofed doughs with egg wash.
- Put tray in preheated 350F oven, middle rack for 18 - 20 mins.