For this nostalgic recipe, I actually wanted to highlight one that was popular across social media about 5 years ago. Given the recipe’s simplicity, it’s no wonder that it was a hit back when everyone was locked up in their homes with nothing better to do. 2020 was only a few years ago and not really a part of my childhood, but I do recall making sandwiches in a similar manner when I was younger, because I hate having to clean so many pots and pans to make a meal for just one person. So, I thought this would be the perfect recipe to highlight a couple nostalgic times in my life.
One of my favorite parts of this recipe, like with all of my favorite recipes, is that it’s highly customizable, with you being able to adjust the fillings to your liking. I really enjoy using this recipe to make monte cristo sandwiches, with ham, cheese, and some jam, but you are more than welcome to put in whatever you like!
You can also customize the bread to your liking as well, using white or wheat or even sourdough. And you can even make your own from scratch by taking a trip down memory lane and using one of my many bread recipes over the past few years.
But regardless of what type of ingredients you use, this delicious one pan egg sandwich will be a great way to quickly make some delicious food, with little cleanup, for breakfast or any other time of the day!
Ingredients:
- 1/4 cup Tangzhong
- 2 tbsp flour
- 1/2 cup water
- 2½ cup (300g) flour
- 2-3 tbsp sugar
- 1/4 tsp salt
- 1 tsp (or ½ packet) active dry yeast
- 1/2 cup milk
- 1 egg
- 2 tbsp butter
- 1 tsp oil (for coating the bowl)
- 8 hot dogs
- 1 egg yolk
- 1 tbsp milk
- Some sesame seeds (optional)
Step 1: Prepare Tangzhong & Let it Cool Before Using
First, we’ll prepare the Tangzhong, so in a pan, mix together your 2 tbsp of flour and 1/2 cup of water.
Then, bring this to a simmer on medium heat for 3-4 minutes, until it thickens into a paste.
Then, remove this from the heat and transfer this into an air-tight container and then chill this for at least an hour or overnight in the fridge before you use it.
Step 2: Scald Milk, Then Let Cool to 110°F Before Adding Your Yeast & Sugar to Activate It
When you’re ready to mix your dough together, add your 1/2 cup of milk into a pot and heat this up to scald the milk.
Then, transfer this to a bowl to allow it to cool to 110°F, before adding in your yeast and a pinch of sugar.
Give this a mix and let this sit for 5-10 minutes until the yeast is activated and the mixture has bubbles on the surface.
Also, during this time, if needed, take out your butter from the fridge to allow it to soften.
Step 3: Mix Together Dough; Knead Dough Until It Becomes Smooth; Shape into Ball & Let it Proof for 1-2 Hours
When your Tangzhong, milk, and butter are ready, in a large bowl, add your flour, sugar, and salt and give this a quick mix.
Then, add in your Tangzhong, milk/yeast mixture, egg, and softened butter and mix this until it’s thoroughly combined and forms into a shaggy dough.
Then, turn your dough onto a clean work surface sprinkled with some flour and knead this by hand for 15 minutes until the dough becomes smooth and is no longer sticky.
Then, pinch and pull the ends of the dough to form this into a ball. Next, coat a bowl with your oil and then add in your dough ball to coat it with the oil.
Then, cover this with a damp towel and let this proof for an hour or two, or until it doubles in size.
Step 4: Divide Dough into 8 Pieces; Roll Dough Out & Wrap Around Hot Dogs; Let Rest for Another 30 Minutes
Once your dough has proofed, punch down your dough and then divide this into eight even pieces.
Cover the dough pieces with a damp towel and then for each dough piece, roll and press it into an oval shape.
Next, roll this into a long cylinder, and then roll and stretch this until the cylinder becomes about double the size of a hotdog, lengthwise.
Then, when your dough is ready, wrap it around a hotdog in a spiral shape, tucking in the end to secure the dough.
Repeat this for each bun, then cover them all with a damp towel again and let this rest for another 30 minutes or so.
Step 5: Preheat Oven to 385°F; Brush Buns w/ Egg Wash & Top w/ Sesame Seeds; Bake for 15 Minutes
When you’re ready to bake your buns, preheat your oven to 385°F.
Then, while we wait for that to heat up, in a small bowl, mix together your egg yolk and 1 tbsp of milk.
Then, when your oven is ready, brush each bun with your egg wash and sprinkle it with some sesame seeds, if desired, and then bake this for 15 minutes or until your buns are puffed up and have a nice, golden color to them.
Step 6: Remove from Oven; Let Cool for a Few Minutes; & Enjoy!
When your buns are done, remove them from the oven, let them cool for a few minutes, and with that, your Chinese Hot Dog Buns are ready to eat.