Monday, 16 July 2012

Chinese Hot Dog Buns

I recently wrote an article on Yahoo! Lifestyle about hot dogs from around the world, and while I was researching the different types, I came across the Chinese version. The franks are baked inside a fluffy, milky dough and although they look difficult to make, they're actually very simple. The only problem is, you can't make them quickly (you need to allow for about 3 and a half hours, what with all that rising time).

I fell in love with them at first sight. I think it was the way the dough takes on a cute, pillowy appearance after rising, giving you three bumps. And then the frankfurter just peeps out from you as if encased in a big, bouncy duvet. I love them.

The recipe I used was this one - but I did have to add quite a lot of flour to the dough, because it was quite sticky. And then when I added the butter the whole thing seemed to stick together in an oily mess so it needed a little more flour to bring it all together. But apart from that, the recipe was spot on.

Judging from the nostalgic posts on message boards about these, it seems that many people remember them as treats when they were children. While they're not quick to make, they are definitely simple and if you love hot dogs I'd urge you to have a go yourself. Keep a couple in the fridge for packed lunches or an instant snack.

Have you ever tried one of these? Do you think you'll make them?