Updated: Mar 8, 2022
These buns are popular in Asian Bakeries and it often enjoyed for breakfast or lunch. Frankfurt is just one of the many things you can use as topping as you can pretty much put anything savoury or sweet on top.
The bread itself is made from my own Tang Zhong bread recipe and it is always my preferred for any soft roll, although I have different variations for a similar recipe that uses whole wheat or other flours as well, and if you are interested, check out my post on Whole Wheat Shokupan.
Tang Zhong bread uses a different method of bread making very similar to the European bread that uses poolish or biga. Although poolish and biga are made by mixing water and flour with a small amount of yeast and leave to pre ferment for several hours to a day, the Tang Zhong Method is much more straight forward and less time consuming. Poolish and Biga are also often used in European Bread to enhance flavour but the Tang Zhong Method is predominantly utilised in Asian bread for the soft texture.
When making bread with the Tang Zhong method, a small portion of the flour and liquid (milk/water) are heated and whisked over a heat source until the starch in the flour starts to absorb all of the liquid and turns to a thick sticky mass. This chemical changes in the starch is called "swelling". When starch in the wheat flour absorbs liquid through heat, it starts to swell and thicken and are non reversible. This substance is called "Tang Zhong". The ratio for Tang Zhong is always 1:5, with 1 part flour and 5 parts liquid. The flour quantity of the Tang Zhong is usually around 8-10% extraction from the flour quantity as a whole.
This retention of water is what creates a soft and moist bread that does not dry overnight like most bread recipe. I have tried leaving some of the baked bread over a week that was kept at room temperature and wrap tight in cling film. The texture was just like from the first day it was baked. This always fascinates me.
If you are interested in knowing more about Tang Zhong bases breads, you can visit my page on Shokupan.
Makes 6 x rolls
30 g Bread Flour
150 g Full Cream Milk
7 g Instant Yeast
30 g Full Cream Milk (30°C)
5 g Castor sugar
Final Bread dough
325 g Bread Flour
55 g Castor Sugar
90 g Full Cream Milk
4 g Salt
50 g Egg
60 g Butter (Softened)
50 g Egg
50 g Milk
Whisk to combine and reserve until ready to use
50 g Mayonnaise (Kewpie)
30g Celery ( 1 Stalk) - Diced
20 g Diced Onions
70 g Sweet Corns
½ cup Bonito Flakes
60 g Mozzarella Cheese
Qs. Siracha (For drizzling) - optional
6 pc. Frankfurts
Mix everything together in a bowl except for the siracha, bonito flakes and Frankfurts. Set aside in the fridge until ready to use.
1. Start by Preparing the Tang Zhong. Whisk the flour and milk together in a saucepan and cook it over the stove on medium heat. Continue whisking until it thickens and forms a thick milky paste. Transfer the Tang Zhong onto a clean bowl then place a cling film touching the surface of the tang Zhong and put in the fridge or room temperature to fully cool.
2. Meanwhile, Prepare the Yeast Sponge by heating up the milk to 32°C the whisk in the sugar followed by the yeast. Leave at room temperature until it becomes frothy. This process takes roughly around 10 to 20 minutes depending to the ambient of your kitchen.
3. Once the Tang Zhong has cooled down and the yeast sponge is ready. Prepare the Dough by placing the two preparations together with the rest of the ingredients into a stand mixer bowl fitted with a dough hook.
4. Start mixing on low speed for 3 minutes until all the ingredients have fully combined. Then mix further at medium speed for approximately 8-10 minutes or until you are able the gentle stretch a piece of the dough thin enough to see through like a window. This is called the "Window Test".
Note: The dough should be soft and pliable not shaggy nor too wet to handle. For easy handling of the dough, when doing the window test, lightly dust your hands. Do not incorporate too much additional flour into the dough as this can cause the dough to become dry.
5. Once a stretchable dough is achieved and passes the window test , transfer the dough to a lightly floured bench and roll it a tight ball, spray a clean bowl lightly with oil, then place the ball of dough seam side down and cover with tea towel to bulk proof. This process takes roughly around 30 minutes to an hour or until it double in size.
6. Once the dough has doubled in size, gently knock down some of the air by pressing it down with your palm.
7. Portion each dough into 6 x 125 g individual portion then roll them to an oval shape.
8. Working with one dough at a time, roll the dough to a rectangle or wide enough to wrap around the Frankfurt. (I rolled mine to approximately 180mm x 60mm). Fold the opposite sides lengthwise of the dough together to envelope the Frankfurt. Pinch the seam together to seal then place each assembled rolls onto a baking tray (seam side down) lined with parchment paper.
With the help of a sharp scissors, cut 6 cuts along the dough, cutting through the Frankfurt as well with approximately 10 mm gap. Proceed by repeating this process for the rest of the roll.
Cover with a tea towel and let the dough rise again to at least 50% of.
Spread the toppings on top of each roll. Divide the toppings on each roll then sprinkle with bonito flakes and mozzarella cheese.
Note: Alternatively, you can just roll the dough the same same size rectangle, then simply press the Frankfurt down in the centre without enveloping the Frankfurt. (Watch Video for further instructions)
9. Pre heat the oven to 180 °C, Prepare the salad toppings by mixing everything together except for the bonito flakes, Frankfurt and mozzarella cheese. Divide the salad amongst the rolls then brush egg wash around the sides of the rolls. Sprinkle the top with bonito flakes followed by mozzarella cheese.
Bake in the pre heated oven for approximately 30 to 35 minutes or until the top and base turn to golden dark in colour. Remove the tray from the oven and transfer the Frankfurt buns onto a wire rack.
Note: If you are baking two trays at a time, alternate the trays half way through baking baking.
These buns are best serve warm and consumed on the same day.
Any leftovers buns can be wrapped and stored in the fridge for up to 3 days. Simply place in the oven or microwave to reheat before consuming.