Hong Kong style Sausage buns (肠仔包)

This is a sausage bun that can be found at every bakery in Hong Kong. In Rotterdam, I always go to St Anny’s Bakery at the West Kruiskade. Whenever my mom went to St Anny’s with me when I was younger, I always wanted either this bun, pineapple bun, wife cake or egg tart. These are considered as the classic bakery items to me.

During the quarantine time due to COVID-19 outbreak, I started to learn how to make these classic bakery items as I hardly went out to stores to buy bread anymore. Luckily, these were quite easy to make when following all the steps of the recipes that I have found online.

Today, I would like to share @bakewithcarmen‘s sausage bun recipe , click here for her Youtube video. Her recipe doesn’t require TangZhong, which requires at least one step less. Later, I will also share a recipe that requires TangZhong, which will make the buns a little bit fluffier.

Please note that this recipe is based on using a bread machine. I did change her recipe a little bit, as I wanted to make more than 6 buns, so I basically just used more of each ingredient to make a total of 11 small sausage buns, as the sausages I used were a bit smaller than anticipated.

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Hong Kong style Sausage buns (肠仔包) recipe

Prep Time

40 minutes

Cook Time

16 minutes

Passive Time

2:30 hours

Servings

small sausage buns

Ingredients

• 227 grams 1.5 small eggs +milk In total egg + milk should be 277 grams!! TIP: You can keep the 0.5 eggs of the 2nd egg for coating the buns later on.
• 420 grams White bread flour (T65)
• 9 grams salt or 1.5 tsp salt
• 35 grams granulated white sugar I don’t recommend you to put less sugar, as this bun is already not very sweet.
• 5 grams Instant dry yeast or one tbsp instant dry yeast
• 45 grams unsalted butter room temperature if you use your hands to knead the dough

Prep Time 40 minutes Cook Time 16 minutes Passive Time 2:30 hours Servings small sausage buns Ingredients 227 grams 1.5 small eggs +milk In total egg + milk should be 277 grams!! TIP: You can keep the 0.5 eggs of the 2nd egg for coating the buns later on. 420 grams White bread flour (T65) 9 grams salt or 1.5 tsp salt 35 grams granulated white sugar I don’t recommend you to put less sugar, as this bun is already not very sweet. 5 grams Instant dry yeast or one tbsp instant dry yeast 45 grams unsalted butter room temperature if you use your hands to knead the dough

Instructions

1. Please put all the ingredients in order in the bread machine and make sure that the yeast doesn’t touch the salt.
2. Turn on the regular dough program option on the bread machine menu. This menu also includes the first rise in the program.
3. Instructions if you want to knead with your hand: Put all dry ingredients in a bowl and mix them first and then add the egg and slowly add the milk. Each flour is different and you don't want the dough to be too sticky for your hand. Let the dough slowly absorb the liquid. When the dough has formed, you can add the butter and then knead until the dough is not sticky anymore and until the surface of the dough looks smooth, then it should be fine and let it rise until it has expanded twice its size. To test if the dough has finished rising, you can put your finger in the middle of the dough and the dough is ready if an indention remains when fingertips are removed.
4. When the program has finished, take the dough out of the bread machine and push the air out of the dough caused by the first rise. This should take no longer than 2-3 minutes.

   
5. Divide the dough in 11 pieces (70 grams per piece) when you have small sausages and 9 pieces (88 grams per piece) when you have regular size sausages. I suggest you to use a scale to do this (see picture 1 below).
6. Roll the buns up (see short clip 1 below the recipe, sorry that the quality is not good, I had difficulty filming and rolling the buns up at the same time xD) and let the buns rest for 10 minutes. If you are quite slow with rolling the buns up, then you can skip the 10 minutes rest time and continue with step 6 with the bun that you have first rolled up.

   
7. Roll the buns down and roll them up (see picture 2 and 3) and keep rolling until the rope gets longer (see picture 4 for the result).
8. Take a sausage and roll the rope around it three-four times. For the results, see picture 5. You can also watch Carmen’s video where she shows you how to do that from 3:26 minutes onward.
9. Let the sausage buns rise for approx. 35 minutes (it depends on your room temperature, to not let the room temperature affect the rise time, you can also put the buns in the oven and put two bowls of hot water below the tray).
10. Take the tray out of the oven if you put it in in step 8 and preheat the oven 185 Celsius degrees.
11. While preheating the oven, you can coat the beaten egg over the buns twice to give it a nice color.
12. Put the tray with the buns in the oven for 16 minutes set at 180 Celsius degrees. Each oven is different, I have a hot air oven, so adjust the temperature if required.

Short clip 1 (please do use two hands to do the first step, it’s easier!!):

Please let me know what you think of these sausage buns =D! Like my posts? Follow me on instagram for regular updates!