Hong Kong Bakery-Style Sausage Bun (腸仔包) Using Tang Zhong Method (湯種法) with Video Tutorial

If you’ve been following my blog for a while, you would probably remember the different types of bread recipes that I created with the Tang Zhong Method (湯種法).  Think of the Tang Zhong Method (湯種法) as the “starter” or dough base for your bread.  This method yields the softest and fluffiest bread you’ll ever experienced.  Unlike the traditional homemade bread, which often turns into “stone” the very next day; in contrast, the softness of the bread made with the Tang Zhong Method (湯種法) lasts for days.  Simply reheat the bread in the microwave and it tastes and feels as it’s just came out of the oven.  If you’ve missed the previous recipes and video, no worries, here they are again: A Loaf of White Bread, The Prosciutto di Parma with Smoke Gouda Crescent, Friendship Braided Bread, and The Brown Wheat Bread - Cheesecake Factory Style. 





Ever since I’ve discovered how easy and tasty homemade breads are, I’ve been making bread and buns more often at home.  The “demand”  had also increased, hence, I’ve been using a new method in preparing the Tang Zhong.  In my previous 4 bread recipes mentioned above, I recommend pouring the boiling water over the bread flour to create the Tang Zhong.  This works wonderfully when you’re preparing a single batch of Tang Zhong for 8 buns OR a loaf of bread in an 9 by 5-inch loaf pan such as this one below. 

Image From Amazon

However, I’ve switched to a different loaf pan long ago because of the increase in demand. I often found myself baking 2 loaves of bread in a day, one for my family and one for my In-Laws.  Or, a loaf of bread with another batch of (a dozen instead of 8) buns, such as these Hong Kong Bakery-Style Sausage Buns.  Back to this new loaf pan below, it has the capacity of 1.5 times of the one above.  Which means that I often find myself creating 3 times the amount of Tang Zhong.  Plus, the end result just look much better with the rigid/straight corners.   At the end of this post, I’ll show you in a short video on how the new loaf of  bread looks like after it’s out of the oven!  So what is the new method of preparing Tang Zhong?  Simply prepare it on the stove top! 

Image From Amazon

Here’s a simple pictorial on how to prepare the Tang Zhong on the stove top.

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir.  The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy (I’ve been using this scale for a while now.  I love it because the price is reasonable, very accurate and easy to use.  Besides, you will need one for making French Macarons anyway…okay, that’s another post.  Sorry….hehehe…)  I always get 200 gram (about 7 ounces) of Tang Zhong for each of this recipe.

6) Wrap each one up and refrigerate it overnight before use.

The next day when you’re ready to bake, follow my recipe’s instructions at the bottom of this post.  This video below shows you how to form these Hong Kong Bakery-Style Sausage Buns, after the dough finishes the first round of proofing (refer to Step III and Step IV from the recipe).  Please enjoy the video.  





Pretty easy, huh?  In fact, they are, and very tasty as well.  Nothing beats the aroma of bread baking in the oven.  The whole house smells wonderful, just like home.  Oh well, some days my home smells like a bakery!  hahaha….

I usually use all beef kosher sausage to make these buns because my family prefers the taste.  But you can use your favorite kind of sausages, such as chicken, turkey or pork.  Another note, when you’re ready to make these buns, the whole process from start to finish takes about 3 1/2 hours.  However, there are a lot of “down time” in between because of the proofing, resting and baking.  The real hands on time is approximately 20 to 30 minutes, depending on how fast you can form these buns. So, you might want to make sure you have sufficient time before you get started.   





Here’s a closer look at the inside of these sausage buns below.  See how light and fluffy they are?  I just love them.  Especially, when I don’t have to pay $1.75 to $2.00 per bun at our local bakery.




If I still haven't convinced you to make your own Tang Zhong bread, you’ve got to watch this short video below.  This video will show you how light and fluffy a loaf of Tang Zhong bread could possibly be! Unlike commercially produced bread, this one has NO artificial ingredients nor hard to pronounce “stuffs”/chemicals in the bread to make it light and fluffy for days.  It’s all NATURAL and basic ingredients.  It’s the “method” and LOVE that do the magic!

Philly Friendship Braided Bread

I believe every dish and every new recipe has a story behind it.  The story could be cooking with your loved ones' favorite ingredients, so that you can cheer him/her up after a long day of work.  Or it could be a story of eating healthy for yourself and/or for the family.  How about a story to celebrate friendship?  This Philly Friendship Braided Bread I created is especially made for Suzanne, someone I know and connected through food, to celebrate our friendship.


 

I know Suzanne through The Philadelphia Cream Cheese Recipe Contest less than 6 months ago.  We’ve never met but I felt like she’s my long lost sister.  We shared recipes, ideas, and our life’s stories through the Philly community, and later on, through my blog.  Little did I know, a recipe competition site is so welcoming and supportive.  The Philly community is filled with love and caring, pretty much to my surprise and totally not what I had expected when I submitted my very first entry.

Besides Suzanne, there are many other “brothers and sisters” I get to know through that site.  Hop over and check it out here.  I promise you won’t be disappointed.

Back to this particular recipe.  What inspired me to create this bread?  It started with a comment left by Suzanne on my Birthday Post. 

“Happy Birthday Amy!!! I tried your TangZhong style white bread and my family is now your best friend! It was amazing, easy to make and really fun. Best of all it was so delicious. I made my son's lunch sandwich with it and my daughter and her boyfriend ate a whole loaf (he snuck it home with him). I've made it twice with the same great results. I can't wait to try something like the angel cake soon. Thanks for this amazing blog.”

It was the best birthday gift I’ve received this year!  As a blogger and foodie, nothing makes me more happy than knowing my readers and my friends tried my recipes and loved them.  (especially with my blog name, hello…?) I know many of you might have tried my recipes, but might not had posted a comment to let me know.  (hey, it’s never too late.  I still accept belated birthday gifts! LOL)  So, thank you Suzanne, from the bottom of my heart. 

Then we went on exchanging emails and talked about what we can make with this basic bread recipe.  I shared with Suzanne some other fillings I’ve tried and loved.  Then, I was thinking to myself, I knew Suzanne through the Philadelphia recipe contest, why not create a recipe for her using Philly Cream Cheese?  So, here we go.  Philly Friendship Braided Bread.  It’s as beautiful as Suzanne herself, both inside and out. 



By the way, Suzanne sent a picture of her creation of a loaf bread using my TangZhong recipe.  Isn’t it amazing!? 



Thank you again Suzanne for your inspiration.  I know you love visual tutorial.  So, I included the step-by-step pictures instructions here, just for you!  ;)  I hope you and your family enjoy this recipe as much as my family does!  These Philly Friendship Braided Breads are my family’s new favorites now. 

This pictures below shows step number 4 and 5 from the recipe below.  After you roll out the dough to a 5 by 5-inch square, cut off the 4 corners of the dough as shown.  Then cut the two sides of the dough a few times to make even sized strips(about 1/2-inch wide each).  Then, spread a tablespoon of cream cheese in the middle and top with a tablespoon of your favorite preserves.  I used orange marmalade here.  You can use, strawberry preserve, lemon curd, or blueberry preserves.



Then, fold the top and bottom parts of the dough to the center.



Take one strip of dough from one side and fold it over the fillings at an angle, alternating with the other side like crossing arms, until all pieces are done.  Make sure to overlap the strip in the middle so they stick together during second proof. 

 




Let the filled dough proof the 2nd time in a warm place for 30 to 45 minutes, or until doubled in size.  Brush egg wash on top and bake.  They turned out really soft, fluffy and delicious.  I love the oozing creamy filling inside.  They are best served warm or at room temperature.  My kids love the Blueberries and Strawberries preserves fillings the most.  I personally love the orange marmalade and lemon curd.  Of course, you can make different kinds of filling in the same batch too.  That’s the fun part.



I'm submitting this recipe to the Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast. 

A Loaf of White Bread with TangZhong Method (白方包--湯種法)

There are many recipes and methods of making bread.  Ever since I discovered how amazing this TangZhong Method (湯種法) is, I never switched back to the old recipes.  TangZhong method was originated from Japan, to make soft and fluffy bread.  The most amazing part is, the bread made with this method stays soft and fluffy even after a few days.  Simply reheat the slice of bread/bun in the microwave for 10 to 15 seconds, you’ll have a warm, soft and fluffy bun on hand, just like it’s fresh out of the oven.

 

Basically, the TangZhong method is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough.  At 65°C, the gluten in the bread flour and water mixture would absorb the moisture and become leavened.  Thus, when the TangZhong is added into other ingredients of a bread dough, it will be heightened and produce fluffier bread.





With the basic TangZhong bread recipe, you can wrap the dough with any ingredients you preferred, the sky is the limit.  Whether sweet or savory, or simply just white toast, they’ll all be wonderful.  With the TangZhong bread recipe, I’ve made Hong Kong Bakery style hot dog buns, ham and cheese rolls, crab and sweet corn buns, coconut custards loaf, sesame paste buns, BBQ Pork Buns, etc.  The simple white loaf is the one I always go back to make more. 




It’s soft and fluffy, melt in your mouth goodness.  It has a hint of sweetness and buttery flavor.  Look at the air bubbles in between the bread, it’s lovely.  You can slather it with butter, your favorite preserves, wrap your kind of meat or veggies in between 2 slices….or just like me, eat it plain!  :)  Yes, you really don’t need anything with this bread, it’s that good!  Go give it a try and you’ll fall in love with this recipe, just like I did.


Update:  I have updated this recipe and included a step-by-step Youtube video tutorial as well.  Please check out the updated post and recipe at the link below:
http://utry.it/2015/05/how-to-make-sandwich-bread-tangzhong.html