Hong Kong Bakery-Style Sausage Bun (腸仔包) Using Tang Zhong Method (湯種法) with Video Tutorial

If you’ve been following my blog for a while, you would probably remember the different types of bread recipes that I created with the Tang Zhong Method (湯種法).  Think of the Tang Zhong Method (湯種法) as the “starter” or dough base for your bread.  This method yields the softest and fluffiest bread you’ll ever experienced.  Unlike the traditional homemade bread, which often turns into “stone” the very next day; in contrast, the softness of the bread made with the Tang Zhong Method (湯種法) lasts for days.  Simply reheat the bread in the microwave and it tastes and feels as it’s just came out of the oven.  If you’ve missed the previous recipes and video, no worries, here they are again: A Loaf of White Bread, The Prosciutto di Parma with Smoke Gouda Crescent, Friendship Braided Bread, and The Brown Wheat Bread - Cheesecake Factory Style. 





Ever since I’ve discovered how easy and tasty homemade breads are, I’ve been making bread and buns more often at home.  The “demand”  had also increased, hence, I’ve been using a new method in preparing the Tang Zhong.  In my previous 4 bread recipes mentioned above, I recommend pouring the boiling water over the bread flour to create the Tang Zhong.  This works wonderfully when you’re preparing a single batch of Tang Zhong for 8 buns OR a loaf of bread in an 9 by 5-inch loaf pan such as this one below. 

Image From Amazon

However, I’ve switched to a different loaf pan long ago because of the increase in demand. I often found myself baking 2 loaves of bread in a day, one for my family and one for my In-Laws.  Or, a loaf of bread with another batch of (a dozen instead of 8) buns, such as these Hong Kong Bakery-Style Sausage Buns.  Back to this new loaf pan below, it has the capacity of 1.5 times of the one above.  Which means that I often find myself creating 3 times the amount of Tang Zhong.  Plus, the end result just look much better with the rigid/straight corners.   At the end of this post, I’ll show you in a short video on how the new loaf of  bread looks like after it’s out of the oven!  So what is the new method of preparing Tang Zhong?  Simply prepare it on the stove top! 

Image From Amazon

Here’s a simple pictorial on how to prepare the Tang Zhong on the stove top.

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir.  The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy (I’ve been using this scale for a while now.  I love it because the price is reasonable, very accurate and easy to use.  Besides, you will need one for making French Macarons anyway…okay, that’s another post.  Sorry….hehehe…)  I always get 200 gram (about 7 ounces) of Tang Zhong for each of this recipe.

6) Wrap each one up and refrigerate it overnight before use.

The next day when you’re ready to bake, follow my recipe’s instructions at the bottom of this post.  This video below shows you how to form these Hong Kong Bakery-Style Sausage Buns, after the dough finishes the first round of proofing (refer to Step III and Step IV from the recipe).  Please enjoy the video.  





Pretty easy, huh?  In fact, they are, and very tasty as well.  Nothing beats the aroma of bread baking in the oven.  The whole house smells wonderful, just like home.  Oh well, some days my home smells like a bakery!  hahaha….

I usually use all beef kosher sausage to make these buns because my family prefers the taste.  But you can use your favorite kind of sausages, such as chicken, turkey or pork.  Another note, when you’re ready to make these buns, the whole process from start to finish takes about 3 1/2 hours.  However, there are a lot of “down time” in between because of the proofing, resting and baking.  The real hands on time is approximately 20 to 30 minutes, depending on how fast you can form these buns. So, you might want to make sure you have sufficient time before you get started.   





Here’s a closer look at the inside of these sausage buns below.  See how light and fluffy they are?  I just love them.  Especially, when I don’t have to pay $1.75 to $2.00 per bun at our local bakery.




If I still haven't convinced you to make your own Tang Zhong bread, you’ve got to watch this short video below.  This video will show you how light and fluffy a loaf of Tang Zhong bread could possibly be! Unlike commercially produced bread, this one has NO artificial ingredients nor hard to pronounce “stuffs”/chemicals in the bread to make it light and fluffy for days.  It’s all NATURAL and basic ingredients.  It’s the “method” and LOVE that do the magic!










Hong Kong Bakery-Style Sausage Buns:
(Printable Recipe)
Makes 12 buns

200 grams (about 7 ounces) of Tang Zhong (see recipe below)
3/4 cup of warm milk
3/4 teaspoon salt
4 1/2 tablespoons sugar
4 1/2 tablespoons melted butter
2 1/2 cups bread flour
1 tablespoon active dry yeast
12 sausages

Egg Wash Ingredients:
1 Beaten Egg
1 teaspoon water


To Make The Bread:

I. Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature).

II. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

III. When dough is ready, grease your hands and a clean working surface with cooking spray.  Take the dough out from the bread machine and gently knead it a few times to deflate it. Divide dough into 12 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.

IV. On a lightly floured board, work with one portion of dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.

V. Gently roll the dough into an 13-inch log.  Gently wrap the dough around a sausage.  Tuck in the ends of the dough and place it on a silpat lined baking sheet at least 2 to 3-inch apart.  Remember, the dough need space to proof and might expand a bit more during baking.  Repeat with the rest of the portioned dough and sausages.

VI. Let the wrapped buns proof the 2nd round for 45 to 50 minutes in a warm place.

VII. Preheat oven 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns and bake for 15 to 17 minutes. Cool on wiring rack.

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place it in the oven with a bowl of hot water uncovered.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for an hour until the dough double in size before you move on to step “III” from above.)


Tang Zhong 湯種:
Makes 2 (200 grams) = 2 (7 ounces approx.)

1 1/2 cup water
3/4 cup bread flour

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir. The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy.  I always get 200 gram of Tang Zhong each with this recipe.

6) Wrap each one up and refrigerate overnight before use.






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