Piglet Buns

Flavor: Sweet and Salty; Technique: Baking; Time: One hour; Difficulty: Moderate.

Steps to Make Piglet Buns

5 hot dogs.

Combine high-gluten flour and low-gluten flour in a bowl, mix well, and set aside. Warm the water (should feel warm to the touch), add yeast, sugar, whole egg liquid, milk powder in a mixing bowl, stir a few times to dissolve the yeast thoroughly, then add salt, mix a few times, pour in the flour mixture, start mixing on low speed, then switch to medium speed.

Once the dough comes together, cut the unsalted butter into small pieces, add to the dough, continue mixing, alternating between low and medium speeds for a period of time, mix until the dough can be stretched into a thin film.

After mixing, cover the container with plastic wrap to prevent moisture loss, so the dough surface does not dry out or harden.

Preheat the oven for 1 minute, then turn off the heat and turn on the oven light to create a warm environment inside the oven. Do not make it too hot. Place the dough in the oven and let it ferment for 60-80 minutes.

Ferment until the dough doubles or triples in size (it may be a bit unclear, but as long as it expands, that’s good enough).

Take out the dough, knead it on a cutting board, release the air, you should hear a “squeaky” sound from the air holes. Once done, return it to the container, cover with a damp cloth or plastic wrap, and let it rest for 20 minutes.

Divide the dough into 5 equal parts (you can eyeball it, just make sure they are roughly the same size).

Roll each piece of dough into a long strip, wrap it around a hot dog, and seal the edges at the bottom.

Place the buns on a non-stick baking tray, brush with egg wash, sprinkle with sesame seeds, let them rest for another 15-20 minutes, then bake in the preheated oven at 250-300F for about 20 minutes. (Adjust time and temperature according to your oven, if unsure, start with lower temperature and longer baking time).