Chinese Sausage Buns (臘腸卷)
Chinese Sausage Buns (臘腸卷)
Ingredients
- 4 pieces Chinese sausages
For the Dough
- 250 g low gluten wheat flour, or cake flour
- 3 g instant yeast
- 6 g baking powder
- 50 g sugar
- 70 g warm water
- 60 g milk
- 1 teaspoon vegetable oil, for kneading
For the Sauce
- 1/4 onion, chopped
- 2 stalks scallions, chopped
- 1 1/2 tablespoons oil
- 1/8 cup cake flour
- 1 cup water
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon dark soy sauce
Instructions
- 1
Chop 1/4 of an onion and 2 stalks of scallions. In a pan, heat 1 1/2 tablespoons of oil over medium heat. Add the chopped onion and scallions and stir-fry until fragrant, about 2-3 minutes.
⏱️ 5 min
- 2
Remove and discard the cooked onion and scallions from the pan, leaving only the infused oil. Add 1/8 cup of cake flour to the oil and whisk continuously until combined and smooth.
⏱️ 2 min
- 3
Gradually pour in 1 cup of water, whisking constantly to prevent lumps, until the mixture thickens. Stir in 1/2 teaspoon of sugar, 1 teaspoon of soy sauce, 2 teaspoons of oyster sauce, and 1 tablespoon of dark soy sauce. Whisk well until the sauce reaches a desirable color and consistency.
⏱️ 5 min
- 4
Transfer the prepared sauce to a bowl and let it cool completely. This will take about 15-20 minutes.
⏱️ 20 min
- 5
While the sauce cools, cut the 4 pieces of Chinese sausages into smaller, bite-sized portions.
⏱️ 5 min
- 6
Once the sauce has cooled, add it to the cut Chinese sausages and mix thoroughly, ensuring each piece is well coated. Set aside.
⏱️ 3 min
- 7
Sift 250 grams of low gluten wheat flour (or cake flour) into a large mixing bowl. Add 50 grams of sugar, 3 grams of instant yeast, and 6 grams of baking powder. Mix these dry ingredients together.
⏱️ 5 min
- 8
Add 70 grams of warm water to the dry ingredients and mix. Gradually add 60 grams of milk (start with half, then add the rest as needed) and begin to knead the dough in the bowl for about 5 minutes until it starts to come together.
⏱️ 5 min
- 9
Transfer the dough to a lightly floured surface. Add about 1 teaspoon of vegetable oil and continue kneading for another 10-15 minutes until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 15 min
- 10
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 11
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8-10 equal portions, depending on desired bun size. Roll each portion into a smooth ball.
⏱️ 5 min
- 12
Flatten each dough ball into an oval or rectangular shape. Place a portion of the sauced Chinese sausage mixture in the center. Fold the dough over the filling and pinch the edges to seal, forming a bun. Repeat with the remaining dough and filling.
⏱️ 10 min
- 13
Place the formed buns on individual squares of parchment paper. Arrange them in a steamer basket, ensuring there is enough space between each bun for expansion.
⏱️ 3 min
- 14
Fill a steamer pot with water and bring it to a boil. Once boiling, place the steamer basket with the buns into the pot. Steam the buns for 15-20 minutes over medium-high heat. Do not open the lid during steaming.
⏱️ 20 min
- 15
After steaming, turn off the heat and let the buns rest in the steamer with the lid on for 5 minutes before carefully removing them. This prevents the buns from deflating.
⏱️ 5 min
- 16
Serve the Chinese Sausage Buns warm.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Sausage Buns (臘腸卷)
- 4 pieces Chinese sausages
For the Dough
- 250 g low gluten wheat flour, or cake flour
- 3 g instant yeast
- 6 g baking powder
- 50 g sugar
- 70 g warm water
- 60 g milk
- 1 teaspoon vegetable oil, for kneading
For the Sauce
- 1/4 onion, chopped
- 2 stalks scallions, chopped
- 1 1/2 tablespoons oil
- 1/8 cup cake flour
- 1 cup water
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon dark soy sauce
Instructions
- 1
Chop 1/4 of an onion and 2 stalks of scallions. In a pan, heat 1 1/2 tablespoons of oil over medium heat. Add the chopped onion and scallions and stir-fry until fragrant, about 2-3 minutes.
⏱️ 5 min - 2
Remove and discard the cooked onion and scallions from the pan, leaving only the infused oil. Add 1/8 cup of cake flour to the oil and whisk continuously until combined and smooth.
⏱️ 2 min - 3
Gradually pour in 1 cup of water, whisking constantly to prevent lumps, until the mixture thickens. Stir in 1/2 teaspoon of sugar, 1 teaspoon of soy sauce, 2 teaspoons of oyster sauce, and 1 tablespoon of dark soy sauce. Whisk well until the sauce reaches a desirable color and consistency.
⏱️ 5 min - 4
Transfer the prepared sauce to a bowl and let it cool completely. This will take about 15-20 minutes.
⏱️ 20 min - 5
While the sauce cools, cut the 4 pieces of Chinese sausages into smaller, bite-sized portions.
⏱️ 5 min - 6
Once the sauce has cooled, add it to the cut Chinese sausages and mix thoroughly, ensuring each piece is well coated. Set aside.
⏱️ 3 min - 7
Sift 250 grams of low gluten wheat flour (or cake flour) into a large mixing bowl. Add 50 grams of sugar, 3 grams of instant yeast, and 6 grams of baking powder. Mix these dry ingredients together.
⏱️ 5 min - 8
Add 70 grams of warm water to the dry ingredients and mix. Gradually add 60 grams of milk (start with half, then add the rest as needed) and begin to knead the dough in the bowl for about 5 minutes until it starts to come together.
⏱️ 5 min - 9
Transfer the dough to a lightly floured surface. Add about 1 teaspoon of vegetable oil and continue kneading for another 10-15 minutes until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 15 min - 10
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 11
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8-10 equal portions, depending on desired bun size. Roll each portion into a smooth ball.
⏱️ 5 min - 12
Flatten each dough ball into an oval or rectangular shape. Place a portion of the sauced Chinese sausage mixture in the center. Fold the dough over the filling and pinch the edges to seal, forming a bun. Repeat with the remaining dough and filling.
⏱️ 10 min - 13
Place the formed buns on individual squares of parchment paper. Arrange them in a steamer basket, ensuring there is enough space between each bun for expansion.
⏱️ 3 min - 14
Fill a steamer pot with water and bring it to a boil. Once boiling, place the steamer basket with the buns into the pot. Steam the buns for 15-20 minutes over medium-high heat. Do not open the lid during steaming.
⏱️ 20 min - 15
After steaming, turn off the heat and let the buns rest in the steamer with the lid on for 5 minutes before carefully removing them. This prevents the buns from deflating.
⏱️ 5 min - 16
Serve the Chinese Sausage Buns warm.