Ube Bun (紫薯包)

Similar to the Hot Dog Bun, just different filling.

Ingredients

Heavy whipping cream - 2/3 cup
Milk - 1 cup + 1TBSP
Egg - 1 (I used egg replacer)
Sugar - 1/3 cup
All-purpose Flour - 4 cups
Active dry yeast - 1 TBSP
Salt - 1 1/2 tsp
Optional: Egg wash (beat 1 egg with 1 teaspoon water, skipped)
Optional : Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water, skipped)

Purple yam - 3-4 medium

Condensed milk - 2-4 TBSP, to your taste

Sugar - to your taste

Yield 16 buns

Steps

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
2. Cover the dough, and place in a warm spot until the dough has doubled in size (1-2 hours). 

3. While dough is proofing, peel and steam purple yam. Then blend the purple yam, condensed milk, and sugar to your taste. 

4. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. 

5. Dump the dough on a lightly floured surface, and divide into 16 pieces. Roll each piece into a rectangle shape, and spread purple yam filling, leave 1/2 inch space around. And then roll up the rectangle dough along the long side into a log shape. Seal and tug both ends under the log. 

5. Once shaped, let the dough proof, covered, for another hour.

6. Position a rack in the center of the oven, and preheat it to 350° F. Brush the risen dough with egg wash. (I skipped the egg wash to avoid allergy.) Bake for 23-25 minutes, or until golden brown. 

7. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness, if desired.

Hot Dog Bun (热狗包)

This is easy to make and convenient to eat as snack or simple lunch. 

Ingredients

Heavy whipping cream - 2/3 cup
Milk - 1 cup + 1TBSP
Egg - 1 (I used egg replacer)
Sugar - 1/3 cup
All-purpose Flour - 4 cups
Active dry yeast - 1 TBSP
Salt - 1 1/2 tsp
Optional: Egg wash (beat 1 egg with 1 teaspoon water, skipped)
Optional : Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water, skipped)

Hot dog - 16
Yield 16 buns

Steps

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
2. Cover the dough, and place in a warm spot until the dough has doubled in size (1-2 hours). 

3. While dough is proofing, grill or air fry 16 hot dogs.

4. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. 

5. Dump the dough on a lightly floured surface, and divide into 16 pieces. Roll each piece into a rope and wrap around a hot dog. 

6. Once shaped, let the dough proof, covered, for another hour.

7. Position a rack in the center of the oven, and preheat it to 350° F. Brush the risen dough with egg wash. (I skipped the egg wash to avoid allergy.) Bake for 23-25 minutes, or until golden brown. 

8. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness, if desired.

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