The sausage bread ("Bao" in chinese means bread) is basically just a frankfrut in a bread. Like a hotdog but sweet. There are many dough recipes on the net and for my inspiration, I got the details from Warm and Sweet Home. I modified it a bit by using evaporated milk instead of normal milk and it turned out more similar to the ones we can buy in the asian bakeries.
I used a kitchenaid for mixing the dough. For anyone who likes to cook and bake, its a very good investment. Saves you time at the bench kneading and really helped a beginner like me because I always find dough kneading to be really tricky. A kitchenaid is especially handy for asian sweet bread because the dough is wetter and stickier.
Ingredients
Method
There is another method of making the dough using a 'starter' then mixing in the remaining 'main dough' ingredients (dough and sponge method). This makes it fluffier and has more flavour. Jo's Deli Bakery has a bit on tips about this. I think the next time I try it will be using the dough and sponge method, lets see how it goes.- 250g High Protein Flour
- 4g Yeast
- 20g Sugar
- 182g Evaporated Milk
- 25g Butter
Method
- Mix ingredients together until it is smooth and satiny (Speed 2 of Kitchenaid)
- Oil bowl with olive oil and cover dough for about 45-60 minutes (until it is 2-3 times bigger)
- Punch out air
- Divide Dough into 6 portions and leave it for 15 minutes
- Roll individual dough portions into a long 'log' shape
- To add the sausage, wrap the dough around the sausage over about 3 turns or more
- Cover and leave dough to rise again for 45-60 minutes
- Brush with evaporated milk or egg
- Bake for 180 degrees celcius (or 160 in a fan-forced oven) for 12-15 minutes