How to Make Amazingly Soft and Squishy Hot Dog Buns

how's it going my busy bunch of Bakers hope you're having a great day so far welcome back to another video today I'll show you to make super soft and Squishy hot dog rolls so let's get in citchen and see how it's done I have been remaking a bunch of old recipes to fit my new methods recently I posted an updated version of my tanghong sandwich Loaf and when I was going through a list of my old videos I came across my Tang Jong hot dog buns so I decided to update them also the method and the recipe are slightly different from the original the new version is a lot simpler quicker less messy and all around easier and the result is just as good if not better you'll get the softest hot dog buns you've ever made all thanks to the Tang Jong so let's just get right to it let me show you how it's done starting with the ingredients for the dough we'll need white bread flour milk yeast salt sugar and butter and we'll use an egg for glazing you can of course choose a different type of glaze I like egg because it's pretty much ready made and it produces a beautiful finish when it comes to the equipment we need a bowl scales a do scraper a temperature probe a brush a whisk and a small pan for cooking the root we'll also need a tray with some nonstick paper for baking you can use a larger tray but I have this little tray which fits five hot dog buns perfectly it's 10 1/2 by 6 1/2 in or 26x 16 cm okay let's get to it let's make the Tang Jong I have boiled this recipe down to the Bare Essentials and I've made it as simple as I can and that starts with the r normally it would contain only flour and liquid but to make our life easier we'll also add in the salt the sugar and the butter this way we won't have to incorporate them later make sure you weigh all ingredients in the pot and take note of the final number as you cook the r some of the liquid will evaporate and we'll have to replace it after cooking the starch in the flour will gelatinize below 70° C or 160 F so we don't need to cook this mix for very long once it becomes thick it's ready it'll take no more than 5 minutes as soon as you take it off the heat pour it in a bowl and weigh it then calculate how much liquid has evaporated and replace it give it a quick mix cover it up and leave it to cool down you can also pop it in the fridge to make it cool down sooner this R will make the hot dog bands extremely soft and it will make them stay softer for longer you can find detailed videos about tanghong Udan and scolding in the principles baking playlist it's worth checking those out if you are new to this but even without knowing the details you'll still be successful by following this recipe be sure to scrape all the condensate from the lid back into the r then give it a quick mix and take its temperature I left mine to cool down to around 20° C or 68° F which is about room temperature now we can move on to finishing the dough add the yeast to the r and give it a quick mix finally add the flour grab your dough scraper and mix it to a dough my Tang Jong was pretty cool so the dough turned out a little bit cooler than I expected usually I would aim for around 24° C or 25° C which is 70 which is 75 to 77 fahit at just over 22° C or 72° F my dough is a little bit under if your dough is slightly warmer bulk fermentation may take around 2 hours for me it took an hour and a half but no matter the temperature halfway through bulk fermentation will give this dough a fold so cover it up leave the F once the time is up remove the dough from the bowl and give it a fold this dough is not very sticky so you don't need to dust it with flour just drop it out on the table the smooth side down flatten it out fold the edge over the middle going around in a circle to reach point where you started then flip it smooth side up again tighten it against table back in a bow it goes cover it up leave the Finish block fermentation it should get to about twice the size once it's all nice and puffy we can move on to dividing it and pre-shaping it weigh your dough ball and divide it into five equal pieces these hot dog buns will fit frankfurters if you want them to accommodate the larger sausage you should divide the dough in fewer pieces but you could also use the dough to make burger buns simply shape them into rounds when it comes to final shaping but when it comes to pre-shaping it's all the same and it goes the same way as theault did earlier flatten the dough fold the edge over the middle go around Circle to reach point where you started once you have a nice tight dough ball the pre-shaping step is done repeat with the remaining pieces of dough then cover them up leave them to rest for 30 minutes this dough is relatively elastic so we must let it rest for a good while before we can do the final shaping you may need to reduce the resting time in some cases if your kitchen is very warm and your dough turned out very warm it's fermenting rapidly it will not need as long so give it around 20 minutes or so right it's final shaping time give your doughball a good dusting of flow place it on the table the smooth side down then flatten it out into an oblong shape and then starting from the top roll it up nice and tight I guess a hot dog roll is kind of like an enriched mini baguette once you have rolled it up you can adjust the length a little bit and tape at the end if you want to the final shaping is pretty easy but it can take some practice luckily for you you got four more pieces to practice on but don't worry even if they turn out a little bit wonky they'll still taste great okay arrange your hot dog BNS on a tray side by side with little gaps between them to stop them from stick to each other will brush some butter between them and this trick goes for any bread that is baked side by side all right let's cover these bad boys up and leave them for the final proof which took me around an hour and a half you want them to become nice and puffy during the final L of fermentation preheat the oven 270° C 340 F fan on if your oven doesn't have fan go for 190° C or 375 F to make the crust extra rich and beautiful I decided to go with a double glazing technique and it's exactly what it sounds like we'll brush the buns with egg once then we'll leave them to dry out out for 5 minutes and then brush them again this will give them a richer darker color and make them slightly chewier once they're all glazed up these bad boys are ready for the oven so let's get them in there they'll take around 25 minutes to fully bake if your oven's a bit funny like mine and bakes things more on one side than the other then you may turn the tray around halfway through the bake to ensure that the crust bakes nice and evenly once your hot dog buns are beautifully golden brown all over they're ready anyway do we call these buns or rolls cuz I always get confused tell me what you would call them I guess we could all agree that we could call them beautiful these things turned out so nice and to make them even shinier I decided to brush them with some oil you don't need to do this they were shiny already but I'll leave it up to you but they have it that's how I make Ultra Soft hot dog buns you could make a couple of dozen of them on a big tray and then tear them off one by one and fix up some hot dogs you could also make the gaps between them larger and bake them individually I personally prefer them like this this I like that the sides don't have a crust on them but tell me what you prefer down in the comments and tell me what's your favorite hot dog topping I'm not much of a connoisseur some mustard sauerkraut and gerkens do it for me I also had some chili mayo in the fridge so I decided to squeeze that on too I'm sure that by now we can all appreciate the fact that precooking some of the flour then adding it to bread dough turns our loves extremely soft be tanghong yudan or regular scold there's only so much you can do with adding ingredients to bread dough sometimes you also have to alter the method and scolding is by far the best method for achieving ultimate softness if you really like soft breads check out the enriched dough playlist it's full of recipes containing eggs butter sugar and using methods like scolding and Tang Jong and if you like your breads extra Rich head over to the Brios playlist there are so many delicious recipes there and double check if you are still subscribed to this channel quite a few people have told me that YouTube has been unsubscribing them so look down below and click that subscribe button if you haven't already and as always thank you so much for watching I'll see you in the next one

Channel: ChainBaker

Views: 7,845

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: pzvQY6XO-SM

Length: 8min 10sec (490 seconds)

Published: Sun Jun 30 2024