Tangzhong Milk Bread Dough – Teriyaki Furikake & Scallion Pork Floss Hot Dog Buns
Asian bakery sausage buns are a nostalgic classic for many – which is why I made my own version! This bread recipe is very versatile as well; the tangzhong keeps the bread soft longer than other types of bread.
Honestly, these would be way better with a quality sausage; I just used your standard Oscar Mayer hot dogs for my store because there was no way I was gonna make a profit otherwise LOL
I sold two flavors in my store:
- Teriyaki Furikake: teriyaki sauce, furikake, kewpie mayo
- Scallion Pork Floss: scallions, pork floss, sesame seeds
Now you can try to make them yourself at home!
Ingredients
Makes 6 sausage buns
For the tangzhong:
25g bread flour
80g water
For the bread:
all of the tangzhong dough
188g bread flour
20g sugar
10g milk powder
4g instant yeast
3g salt
90g milk
25g (2 Tbsp) butter
1 egg, for egg wash
For the teriyaki furikake:
Homemade or store-bought thick teriyaki sauce to glaze, I use Kikkoman’s Teriyaki Takumi Original
Furikake of choice, I use JFC brand seto fumi furikake
Kewpie mayo
For the scallion pork floss
About 1 bunch of scallions for 6 rolls
Sugar, salt, pepper, and a lil bit of oil
Pork floss
Instructions
For the tangzhong:
Mix together the flour and water with a spatula in a small saucepan. Cook and heat it over low heat, vigorously stirring it until it becomes thick like pudding but not too thick.
Take the pan off the heat and transfer the paste into a bowl. Cover with plastic wrap so water won’t escape. Let it cool to room-temperature or cool in the fridge.
For the bread dough:
In the bowl of a stand mixer, add all the ingredients, except butter, and mix together with a spatula until partially incorporated.
With a dough hook, knead for a couple minutes until everything is cohesive. Add in the softened butter.
Knead on high for about 12-15 minutes, until dough is smooth, elastic, and passes the windowpane test (when you stretch out a piece of dough thinly, it won’t break right away and you can see your fingers through it.
Shape the dough into a ball by tucking it under itself. Place in a large, greased bowl. Cover with plastic wrap or moist towel and let the dough proof for 1 hour until doubled.
Prepare a baking tray lined with parchment paper or silicon baking mat.
Assembly:
To prepare the scallions, finely chop them. Place into a small bowl and add sugar, salt, and pepper to taste. Drizzle with a bit of oil and mix.
Deflate the dough by punching it down. Turn out the dough onto a clean surface. Divide into 6 equal pieces, I use a scale. Cover loosely with plastic wrap to avoid it getting dry.
Knead a dough portion slightly to get rid of air bubbles. Fling a dough portion against the surface to loosen and relax the dough.
For the teriyaki furikake: sprinkle furikake onto a portion of dough. Knead the furikake in.
Roll the dough portion out with a rolling pin or your hands to form a long oval.
Place a hot dog on the middle of the dough. Slice each side of the dough into 4 slightly downwards diagonal strips. Criss-cross the strips and when you reach the last two, stick the two ends together. Try not to stretch it or it’ll pop open when you proof or when you bake it.
Place onto parchment-lined baking sheet and cover loosely with plastic wrap.
For the scallion pork floss: sprinkle chopped scallions and some pork floss onto a portion of dough. Fold it over in half to cover the filling.
Roll the dough portion out with a rolling pin or your hands to form a long oval.
Place a hot dog on the middle of the dough. Slice each side of the dough into 4 slightly downwards diagonal strips. Criss-cross the strips and when you reach the last two, stick the two ends together. Try not to stretch it or it’ll pop open when you proof or when you bake it.
Place onto parchment-lined baking sheet and cover loosely with plastic wrap.
2nd Proof and Bake:
Preheat oven to 355F. Proof for 20-30 minutes.
When done proofing, brush with egg wash. For the scallion pork floss, sprinkle with sesame seeds, more pork floss, and more scallions. For the teriyaki furikake, sprinkle with a bit more furikake.
Bake for 20 minutes until golden-browned and fully cooked.
Brush the teriyaki furikake hot dog buns with teriyaki sauce. Squeeze out kewpie mayo to top and sprinkle with more furikake. Serve.
You can freeze these by storing in a freezer bag, thawing in the fridge the day before serving, and airfrying at 300F for 3-5 minutes until warm, or in an oven at 350F for 5 minutes. Make sure to freeze the teriyaki furikake buns BEFORE adding the final kewpie mayo and furikake.