Hong Kong Style Hot Dog Buns

I just came out of my anatomy exam identifying all kinds of genitalia (pardon my language). I think I did okay... as long as I know the difference between a bladder and a pee-hole! Some tricky blood supply and nerves but I'm more worried about my patient skills exam on Thursday. We're being tested on our ability to speak to patients, diagnose and be able to do the musculoskeletal, abdomen and breast exam. Luckily, no eye exam, unless it's tested in the skills station, otherwise I'll be looking at the patient's eye with an otoscope again (a tool to examine ears) :X. Woot, that was seriously an embarrassing ordeal. Clearly not enough sleep and caffeine. I mean ear... eye... close enough haha...

I've been craving some Asian bakery goods and the super soft, slightly sweet buns that they sell in Hong Kong. Here's a recipe I will definitely be using again and again to make all kinds of buns. I just made a Nutella braided one out of the same dough and it was fantastic (will post that recipe soon!). Wish me luck on my next 3 exams before summer yay!!

Recipe can be halved if you're going to do it by hand, otherwise you'll be kneading forever. Kitchen Aid love <3

Hong Kong Style Hotdog Buns

makes 24 mini buns

4 cups bread flour

3 tbsp buttermilk powder (or dry whole milk powder)

scant 1 tsp salt

scant 1/2 cup white sugar

3 tsp active dry yeast

2 eggs

1 cup water

5 tbsp butter, very softened

12 hotdogs, cut in half and patted dry

eggwash (1 egg mixed with 1 tsp water)

sesame seeds (optional)

1. In your kitchen aid mixer bowl with paddle attachment mix bread flour, buttermilk powder, salt, sugar, yeast. Add eggs and mix a little, while slowing adding the water in. Mix until it forms a shaggy dough
2. Switch to the dough hook, add the butter and knead for at least 15 minutes on middle speed. I think I ran it for 20-25 mins. You can check on the elasticity by stretch the dough into a thin membrane and if it doesn't tear that easily it should be ready to go. Another test is to stretch it thin, poke a hole in the middle and it should be a perfect circle (no shaggy circle). But mine was still a little shaggy and it turned supremely fluffy :P
3. Transfer the dough to a greased bowl and put greased saran wrap over the dough. Let it proof/rest in a warm place (I put mine next to the windowsill) until double size ~1 hr
4. Punch the dough down a few times and divide the dough in half and then each half to 12 portions. I kind of pulled at the dough as I went along because I don't have counter space for that! 
5. Roll dough between your hands until you get a 5 inch strip and wrap the cut hotdogs tucking the loose ends under and place it on a greased or lined tray with the ends facing down. Repeat until no more dough. Cover all with saran wrap and let it rest for 50 mins (it should puff up a little)
6. Preheat oven to 350F, brush eggwash over the tops and sprinkle sesame seeds if desired
7. Bake for 15-17 minutes or until the tops are lightly golden. Let it cool for 5-10mins and then transfer to a rack to fully cool

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Hong Kong Egg Tarts

Chinese New Year is one of my favorite holidays. Mostly because I get gobs of money from everyone in my family and from all my friend's parents too. You get to buy new clothes for the new year. There is exorbitant amounts of good food. Omgee I miss Asia so much! Now that I'm here, I get zero money and zero new things :'(

I decided to make these egg tarts...but... it was kind of a disaster. I mean the custard came out wonderfully. The pastry not so much. I definitely overworked the dough and I could already tell it pretty elastic and not butter. But I couldn't be bothered to re do it (serious inertia problems).  If you do make these, I think a good buttery pie dough for the bottom would also work really well.

Happy New Year of the Horse! 新年快乐!!

Hong Kong Egg Tarts (蛋挞)

adapted from Table for 2 
makes a dozen mini tarts

Pastry
250g Plain flour
2 tbsp castor sugar
1 egg yolk
150g butter

Custard filling
2/3 cup sugar
2/3 cup boiling water
4 eggs, lightly beaten
1 cup milk
1/2 tsp vanilla
1/4 tsp salt

1. In a food processor, whirl butter with egg yolk and sugar
2. Add flour and mix well. (may need to add more if it feels sticky, but don't go crazy)
3. Roll into a tube, wrap in plastic wrap and refrigerate for at least 1 hour - overnight
4. Cut dough into 12 equal pieces, and roll out to 5-10" circles between 2 sheets of parchment paper
5. Line your tart molds and repeat for the rest of them. Refrigerate until you need to fill them up
6. Custard: melt sugar in hot water, add milk to cool it, salt and vanilla. Add the eggs in too
7. Strain the custard twice. Super important to get a delicate custard!
8. Pour into the cold tart crust
9. Bake at 355F for 25-30 mins

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