Pig in a Blanket 香肠面包
Sausage Bread, or Pig in a Blanket, is a staple in the Chinese Bakery. However, the bread sold at the bakery tends to be too sweet, and I am also not sure what sausage or hot dog was used in the roll. So I decided to make my own where I can control the taste, and use the hot dog I can trust.
- 250 G Bread Flour
- 120 ML Water
- 1 Egg
- 30 G Sweetened Condensed Milk
- 3 G Yeast
- 3 G Salt
- 15 G Sugar
- 20 G Unsalted Butter, softened
- 7 Hebrew National Beef Franks 1 package
Add all the ingredients except butter and beef franks to a stand mixer and let it knead with a dough hook for about 10 minutes.
Add butter to the dough and continue to knead till dough can be stretched very thin.
Let rise for 1 hour in warm place, or until at least expand 250%
Roll the dough again, a separate into 7 equal pieces and shape in balls and let them rest for at least 15 minutes
Roll the dough flat, wrap hot dog in ways you want the end product be.
Preheat oven to 350F, bake for 25 minutes or top turning golden brown.