Chinese Bakery Hot Dog Milk Bread

Soft and fluffy, these Chinese bakery hot dog milk smashes are my kids’ favorite snacks.

Each hot dog is wrapped in Asian-style milk pans and baked in a golden finish.

The combination of pillow milk bread and delicious hot dogs makes it easy to eat on the go or a great meal in your school lunch box.

These milk pan hot dogs can be found at Asian bakeries, especially those specializing in Hong Kong-style baked goods.

They are usually lined up in the case of glass. Grab them with tongs and place them in a tray lined with parchment paper.

My kids, now big kids, can’t have just one. So I usually pay a lot of money at the bakery. Now I can make them in a house or in a large batch.

After testing this recipe multiple times with consistent results (and full approval from my child), I’m excited to finally share the recipe.

Why do you like this recipe?

No Tanzon – This recipe skips the traditional Asian technique of cooking flour in liquid with liquid before mixing it into the dough. And it still produces breads of fluffy, butter and soft milk. No stand mixer – kneading with your hands is easy and fun. I’ve created this recipe previously with a stand mixer. The soft dough is always stuck to the bottom of the mixer bowl, so manual intervention is required anyway. That’s why I prefer to knead with my hands. Instant Dry Yeast – Despite past trust issues at Bánh Mì, it speeds up preparation time and works perfectly. I don’t wait for room temperature eggs – I use eggs directly from the fridge. By the time the mixing is finished, it’s room temperature. There is no long list of specific steps – no complicated timing or boring instructions like other recipes. Simply mix everything into a bowl, knead, proof, assemble and bake. Simple!

What you need

To make this Asian-style bakery hot dog milk bread bread, collect the following ingredients and equipment:

material

Hot Dogs – I use a full pack of Costco’s 12 count hot dogs. I’ve tried using pre-cooked hot dogs, but I think grills and pan fries add flavor, but simplicity is important. Simply use the hot dog directly from the package and bake it completely in the oven in a milk pan. Milk Bread Dough – A combination of eggs, sugar, whole milk, instant yeast, sweetened condensed milk, all-purpose flour and salted butter. Neutral Oil – I use vegetable oils. Grease the bowl and just a little bit to prevent any sticking during the proofreading. Egg wash (Egg + Milk) – Give the bread a golden crust during baking. Melted Butter – Brush the finished bread for a beautiful bakery-style shiny finish. Roasted White Sesame Seeds – Provides an optional finish.

Device

Half sheet for baking – All 12 wrapped hot dog pans are perfect for measurements of approximately 18 x 13 inches. Parchment Paper – Easy to clean and prevent the bread from sticking to the bread as it is baked. I don’t use it, simply use a spatula to lift the bread off the baking sheet, but perhaps it was much easier with parchment. Pastry brushes – two if possible. One is egg wash with a brush and the other is polished to finish off the butter. Kitchen Scale – Provides accurate measurements and allows you to quickly apply and add materials by putting your weight directly into the bowl. However, it is not required as the following recipes also provide volume measurements:

Transfer the dough to a clean surface and knead until smooth, about 15 minutes. The dough should come together without any excess flour, but if it is too sticky, continue to lightly apply flour and knead it.

Lightly apply neutral oil to a bowl and place the dough inside to cover. Raise for about 2 hours or until the size is doubled.

Calibration times may vary. Warm places under light or like proofing ovens speed up the process. You can also prove it overnight in the fridge.

Place the dough on a flat surface and place the raw hot dog on the bottom edge. Roll up the hot dog to ensure at least three dough loops in the center of the hot dog, with about ½ inch of hot dog exposed at each end.

Place the wrapped hot dogs on the baking sheet, leaving about an inch of space between each. Allow to rest for a second calibration for 45 minutes.

If you don’t have instantaneous dry yeast, you can use active dry yeast. Simply mix the recipe’s milk and sugar a little and let it work first. Sit for about 10 minutes or until it’s effervescent, then proceed with the recipe as usual.

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