Monday, June 8, 2015

Hot Dog Buns

You know, my kids actually like to eat the hot dogs without the buns. If they want them with the buns, I'd definitely prefer baking the fresh hot dog buns than buying the prepackage ones.

Using my bao dough, I bake them in a hot dog pan. The pan that I bought is really expensive but worth the investment. I've baked kolache in this pan before, and they turned out delish.

The only thing to remember to do is the be sure that all of the buns are the same size. Using a kitchen scale is helpful to measure out the dough.

That's about it really. Now about the hot dog toppings. You decide. My kids like them with just ketchup and/or yellow mustard. But they like them on the side for dipping. Me? I like to have it with pickled jalapeƱos. One time I topped their hot dogs with scrambled eggs and sweet seaweeds. My kids luv them. See, I get a lot of inspirations from watching cooking shows.

Finding the clean prepackaged hot dogs is tricky, especially when it comes to a corn free diet. Some people react to all of the brands, and some can tolerant the same brands that others are reacting to. You will have to call the companies and find out in details about their ingredients and the processing. Remember that just because you bake hot dog buns, doesn't mean you have to serve hot dogs in them. I've served them with tuna salads, and it is perfect for Brek's lunchbox.

Hot Dog Buns
makes 10 hot dog buns

1 bao dough recipe
wash options: egg yolk mix with 1 Tablespoon water or 1/4 cup of hot water mix with 1 teaspoon of baking soda
  1. Make the bao dough as directed.
  2. Using a kitchen scale, measure out 10 dough balls, at 2.5 ounces per hot dog buns.
  3. For each dough ball, knead and tug in the dough until dough surface feels smooth.
  4. Roll out the dough into a log and place it side by side in the hot dog pan. NOTE: Each dough doesn't have to touch each other. This happens when they rise during resting period and baking.
  5. Let the dough rest until it has double its size, about an hour. 
  6. Preheat the oven to 350F degree.
  7. Brush the dough with a preferred wash.
  8. Bake the dough in a preheated oven until golden brown, about 20 minutes.
  9. Take the hot dog buns out of the pan to a wiring rack to cool down a bit before serving.
STORING: These hot dog buns can be kept in an air tight container at a room temperature for up to 3 days or in the fridge for up to 5 days. To warm up the buns, wrap them in foil and broil for about 7 minutes. 

Allergy Info: These hot dog buns are free from or can be made without dairy, eggs (if egg wash is not used), corn, legumes (soy), nuts, and fish. 

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