Hot Dog Flowers Recipes

CHINESE HOT DOG BUNS

Steps:

• In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order). Using the dough hook attachment, turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
• After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 60-90 minutes, until the dough doubles in size.
• In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the hot dogs, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
• After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
• Preheat the oven to 350 degrees F. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends. Roll the rope around a hot dog, tucking in the ends. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
• Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. Brush with egg wash, and bake the buns for 14 minutes, rotating the pans halfway through baking.
• Remove from the oven and immediately brush the buns with sugar water. This last step gives them that signature Chinese bakery shine.

CHINESE HOT DOG

Steps:

• Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoon of sugar and 1/3 cup of vegetable oil into the mixer. Then, mix it a little bit, cover the lid and wait for 5 minutes.
• At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer and mix it well.
• After that, turn on the mixer in the lowest setting and slowly add the flour mixture from step 2. Then, cover the lid and change to higher setting (3) for 2-3 minutes until the dough is well mixed.
• Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour.
• Dough size rise in double
• Divide the dough evenly into 12 pieces
• Roll the dough like a rope, long and the ends are less thicker than the middle
• Wrap the dough around the hot dog
• Then, put them on a cookie sheet with parchment paper. Cover with a damp cloth and wait for 30 minutes.
• While you are waiting, beat an egg in a bowl.
• After 30 minutes, brush beaten egg on top of the hot dog buns.
• Preheat oven at 375 F and bake for 15-18 minutes until it's golden brown.

HOT DOG FLOWERS

Steps:

• For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
• Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
• For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
• Preheat the oven to 375 degrees F.
• Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.