Hot Dog Flower Buns

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Hot Dog Flower Buns. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Hot Dog Flower Buns is one of the most well liked of current trending meals on earth. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. They're nice and they look fantastic. Hot Dog Flower Buns is something that I've loved my whole life.

Many things affect the quality of taste from Hot Dog Flower Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot Dog Flower Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hot Dog Flower Buns is Makes 12 buns. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hot Dog Flower Buns estimated approx 4 hours.

To get started with this recipe, we must prepare a few ingredients. You can cook Hot Dog Flower Buns using 20 ingredients and 22 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Hot Dog Flower Buns:

1. For the Tangzhong:
2. 20 g bread flour
3. 100 ml milk
4. For the milk bread:
5. 125 g warm milk 40ºC
6. 1 tsp active dry yeast
7. 50 g sugar, plus a pinch
8. 335 g bread flour, plus more for work surface
9. 1/2 tsp salt
10. 1 large egg
11. 55 g unsalted butter, softened
12. For egg wash:
13. 1 large egg
14. 1 tbsp heavy cream
15. 12 hot dogs
16. 2 tsp toasted sesame seeds
17. 2 tbsp chopped green onions, green part only
18. For the glaze:
19. 1/4 cup water
20. 1/4 cup sugar

Instructions to make to make Hot Dog Flower Buns

1. Make the Tangzhong:
   
   In a small saucepan over low heat, combine the flour and milk to cook, whisking constantly, until thickened to a paste, 2 to 3 minutes.
2. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula, let cool until warm, 5 to minutes. Texture should resemble mashed potatoes.
3. Make the milk bread:
   
   In a clean or new small saucepan, scald the milk over medium heat, bringing over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over).
4. Pour milk into a small bowl and cool until warm to the touch about 40ºC.
   Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy is about 5 to 10 minutes.
5. In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt and egg.
   Add tangzhong and foamy yeast and milk and mix on low until shaggy.
6. Add the softened butter and mixing until fully incorporated before adding the next. Increase the speed to medium high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes.
7. Transfer the dough to a lightly floured work surface. Pinch and pull the ends of the dough to form a smooth ball.
8. Coat a large mixing bowl with the 1 tsp of oil. Add the dough to the bowl, gently turning it to cover the oil. Cover the bowl with plastic wrap and set in a warm spot to proof until double in size, about 2 hours (or place in the refrigerator to proof for at least 8 hour or overnight).
9. While the dough is proofing, line two large rimmed baking sheets with parchment paper.
10. After the first proof, punch down to deflated the dough and transfer it to a lightly floured surface. Pinch and pull the ends of the dough into a smooth ball.
11. Divide the dough into 12 equal portions with a scraper (for accuracy, weight with a digital scale if you have one). Form each portion of the dough into small ball by pulling the ends of the dough underneath and the rolling between the palms of your hand.
12. On the work surface, roll out a portion of dough into 3 X 7 inch rectangle (it should be large enough to wrap around a hot dog).
13. Place a hot dog in the centre of the dough and pinch the edges of the dough together to seal completely around it.
14. Slice into six equal pieces. Arrange the pieces on baking sheet, cut sides up, in a flower formation, one in the centre with five pieces surrounding it.
15. Repeat with remaining dough and hot dogs. Space each bun at least 3 inched apart. Cover with a damp, clean kitchen towel and let them rest in a warm spot until double in size, 45 minutes to 1 hour.
16. Preheat the oven to 180ºC.
17. Right before baking, whisk together the egg and cream. Brush the egg wash over the buns and sprinkle with the sesame seeds.
18. Bake until buns are golden brown, 18 to 20 minutes.
19. Meanwhile, combine the water and sugar in a small saucepan over medium heat. Bring to a simmer and cook until the sugar is dissolve and the glaze has thickened, 1 - 2 minutes.
20. Transfer the buns to a wire rack. Immediately brush the hot buns with glaze to cover completely. Let the buns cool for 5 minutes. Before serve sprinkle with slices green onion and serve warm or cooled completely.
21. Notes:
    
    Bun can be kept in an airtight container (a resealable bag works great) in the refrigerator for up to 4 days, or the freezer for up to 3 months. Refrigerated bun can be reheated in the microwave for 30 seconds or in a 170ºC over for about 5 minutes, until soft and warmed through. Reheat frozen buns on a baking sheet in a 180ºC oven until soft and warmed through, 10 - 15 minutes.
22. Enjoy

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So that is going to wrap it up with this special food Recipe of Award-winning Hot Dog Flower Buns. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!