Chinese hot dog (腸仔包) is a popular bread among Asian bakeries like pineapple buns, egg tarts, sugar donuts, garlic cheese breadsticks and cocktail buns. This homemade fluffy, soft and tasty Hong Kong Chinese hot dog buns recipe is great for parties, gatherings, lunch or as a snack.
Love Asian food? Check out these popular custard buns, taro buns, Thai chicken pizza, mango pomelo sago, pan fried dumplings, pickled snow cabbage and papaya milk recipes.
What is Hong Kong Style Chinese Hot Dog (腸仔包)?
Chinese hot dog (腸仔包) is one of the most popular breads among Asian bakeries. Also, it is my childhood Hong Kong style hot dog buns.
Some people in Hong Kong called it sausage rolls or hot dog rolls as well. Chinese hot dog bun is very common in the southern part of China, Macau and Hong Kong. I remembered I had it for breakfast, lunch or after school when I was a kid.
I always want my kids to try some of my childhood food, especially when we travel back to Asia. However, we live in the area and don't have many Asian style bakeries around. Therefore, I like to try and experiment with new recipes.
This time I decided to introduce Chinese hot dog rolls to my kids. Of course, they love them. Hope you enjoy this homemade fluffy, soft and tasty Hong Kong style hot dog buns recipe.
What is the difference between a Chinese hot dog and pigs in a blanket?
Actually, Hong Kong style hot dog bun or Chinese hot dog is very similar to western pigs in a blanket. For Hong Kong hot dog bun, the difference is mainly surrounded with bread. On the other hand, the outside of pigs in the blanket is pastry.
What are the ingredients for Chinese hot dogs?
The main ingredients are hot dogs, egg, flour, salt, sugar, oil, yeast and water. In this Hong Kong Chinese hot dog recipe, I added vital wheat gluten and dough enhancer to the bread dough.
These two little ingredients make and connect the dough even better. After it’s refrigerated or left over when you warm them up in the microwave for 20-25 seconds, the bread still tastes great.
Cooking tips for how to make Chinese hot dog buns:
- A good Hong Kong style hot dog bun, the bread is crucial.
- I like to use bread flour to make bread because the bread texture is better and soft.
- Personally I like to use the Bosch bread mixer to make the dough because it mixes the dough better and well.
- I added vital wheat gluten and dough enhancer in this bread dough recipe. These two little ingredients make and connect the dough even better. After it’s refrigerated or left over when you warm them up in the microwave for 20-25 seconds, the bread still tastes great.
- To speed up the dough's rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes. Remember to use an oven safe container.
- Divide the dough evenly into 12 pieces and roll like a rope, but both ends are less thicker than the middle. Then, wrap the dough around the hot dog.
- Put them on a cookie sheet with parchment paper and let them rest for 30 minutes before baking.
- Brush some egg and bake at 375 F for 15-18 minutes until it’s golden brown.
FAQs:
Yes, you can refrigerate them or freeze them.
It can last for about a week in the refrigerator.
If it is at room temperature, normally I will warm up in the microwave for 5-10 seconds. If it is out of the refrigerator, I will microwave for 20-30 seconds. Also, you can warm them up in a toaster oven for 1-2 minutes.
Bake at 375 F for 15-18 minutes until it’s golden brown.
Instructions for how to make Hong Kong style Chinese hot dog buns:
Preparation:
- Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoons of sugar and ⅓ cup of vegetable oil into the mixer. Then, mix it a little bit, cover the lid and wait for 5 minutes.
2. At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, ½ tablespoon of vital wheat gluten, ½ tablespoon of dough enhancer and mix it well.
3. After that, turn on the mixer in the lowest setting (#1) and slowly add the flour mixture from step 2. Then, cover the lid and change to a higher setting (#3) for 5 minutes until the dough is well mixed.
4. Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour at room temperature. (To speed up the dough's rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes. Remember to use an oven safe container.)
5. After that, the dough rises double in size.
6. Next, divide the dough evenly into 12 pieces.
7. Then, roll the dough like a rope, long and the ends are less thicker than the middle.
Wrapping:
8. The following step, wrap the dough around the hot dog.
9. Continue step 8 and finish wrapping the rest of the dough. Then, put them on a tray with parchment paper. Cover with a damp cloth and wait for 30 minutes. (Or, preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 10-15 minutes.)
10. Meanwhile, beat an egg in a bowl.
11. After that, brush the beaten egg from step 10 on top of the hot dog buns.
12. Preheat the oven at 375 F and bake it for 15-18 minutes until it's golden brown.
Enjoy this tasty Hong Kong style Chinese hot dog recipe! Also check out these red bean sticky rice cake, tomato egg, curry radish & fish ball, wonton noodle soup and Asian french fries recipes.
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Chinese Hot Dog
Video
Ingredients
- 1 Egg (for brushing top)
- 12 Hot Dogs (chicken/pork)
BREAD DOUGH:
- 1 cup Water
- 1 tablespoon Active dry yeast
- ⅓ cup Vegetable oil
- 3 cups Bread flour
- 1.5 teaspoons Salt
- 4 tablespoons Sugar (2 tablespoons for the yeast starter, 2 tablespoons put into the flour)
- ½ tablespoon Vital wheat gluten
- ½ tablespoon Dough enhancer
Instructions
- Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoons of sugar and ⅓ cup of vegetable oil into the mixer. Then, mix it a little bit, cover the lid and wait for 5 minutes.
- At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, ½ tablespoon of vital wheat gluten, ½ tablespoon of dough enhancer and mix it well.
- After that, turn on the mixer in the lowest setting (#1) and slowly add the flour mixture from step 2. Then, cover the lid and change to a higher setting (#3) for 5 minutes until the dough is well mixed.
- Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour at room temperature. (To speed up the dough's rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes. Remember to use an oven safe container.)
- After that, the dough rises double in size.
- Next, divide the dough evenly into 12 pieces.
- Then, roll the dough like a rope, long and the ends are less thicker than the middle.
- The following step, wrap the dough around the hot dog.
- Continue step 8 and finish wrapping the rest of the dough. Then, put them on a tray with parchment paper. Cover with a damp cloth and wait for 30 minutes. (Or, preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 10-15 minutes.)
- Meanwhile, beat an egg in a bowl.
- After that, brush the beaten egg from step 10 on top of the hot dog buns.
- Preheat the oven at 375 F and bake it for 15-18 minutes until it's golden brown.
Notes
Cooking tips for how to make Chinese hot dog buns:
- A good Hong Kong style hot dog bun, the bread is crucial.
- I like to use bread flour to make bread because the bread texture is better and soft.
- Personally I like to use the Bosch bread mixer to make the dough because it mixes the dough better and well.
- I added vital wheat gluten and dough enhancer in this bread dough recipe. These two little ingredients make and connect the dough even better. After it’s refrigerated or left over when you warm them up in the microwave for 20-25 seconds, the bread still tastes great.
- To speed up the dough's rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes. Remember to use an oven safe container.
- Divide the dough evenly into 12 pieces and roll like a rope, but both ends are less thicker than the middle. Then, wrap the dough around the hot dog.
- Put them on a cookie sheet with parchment paper and let them rest for 30 minutes before baking.
- Brush some egg and bake at 375 F for 15-18 minutes until it’s golden brown.
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