Comments on Christine's Recipes: Easy Chinese Recipes: Hong Kong Style Sausage Rolls

@Jo...

2011-10-31T22:57:24.475+10:00

@Jon:
I often use caster sugar for baking.
For this recipe, you might use regular sugar if you don't have caster sugar.

What can we use regular sugar?

2011-10-30T02:07:47.508+10:00

What can we use regular sugar?

@An...

2011-09-23T10:31:15.514+10:00

@Anonymous:
Yeah, the tangzhong dough is quite wet and sticky. The dough has to be kneaded enough, generating enough gluten inside, not sticky on the surface at least.
If using bread machine, it's much more easier.

I tried to roll the dough but it keeps sticking to...

2011-09-21T12:54:32.763+10:00

I tried to roll the dough but it keeps sticking to my hand. have problem trying to curl round the sausage as dough is sticky. pls help

@ch...

2011-08-09T20:23:39.222+10:00

@chinnu:
Yes, you could use plain flour/all purpose flour instead. But the texture of the end result won't be as soft as those made by bread flour.

hi, i wanted to know if i could substitute bread f...

2011-08-09T20:07:39.646+10:00

hi,
i wanted to know if i could substitute bread flour with plain all purpose flour .

wow looks very very good, better than the bakeries...

2011-08-08T00:54:05.422+10:00

wow looks very very good, better than the bakeries'.

@Kat...

2011-07-13T13:27:23.200+10:00

@Katy：
It all depends on how fast and how well you knead. Some veteran bakers can knead dough within 20 minutes, but it might take an hour for new bakers.
The goal is to knead the dough until it's not sticky, but stretchy, with enough gluten inside.

sorry think I posted onto wrong recipe. Any idea ...

2011-07-13T09:00:38.511+10:00

sorry think I posted onto wrong recipe.
Any idea on how long roughly should I be hand kneading for as my dough came out from sticky and unmanagable but tasted fine.

@Li...

2011-06-06T00:11:44.725+10:00

@Lisa:
I have tested the tangzhong method with my stand mixer too. It took longer time to knead the dough than my breadmaker.

Suppose that you have measured all the ingredients correctly, it's still workable, although the tangzhong is much more stickier than other kind of dough. You might sprinkle a little bit of flour on the surface so that you can shape it. But make sure not too much, as the texture of the bread would turn dry.

Hi Christine, I'm making the dough this mornin...

2011-06-05T01:07:40.366+10:00

Hi Christine,
I'm making the dough this morning and use my Kitchen Aid to do the kneading. It kneaded a good 45 minutes and it was still sticky. The membrane has formed but the dough cannot be handled with hands. I let it knead for another 10 minutes and I was afraid it may be over kneaded. I live in US in the east coast, could the altitude here make a difference? I added more flours and it is a little better. It is proofing right now so I'll let you know how this goes? :)I'm making the rolls for my five years old nehpew's birthday party.
Thanks you!
Lisa

@Li...

2011-06-03T23:32:53.015+10:00

@Lisa:
As for this recipe, you can wrap any fillings inside, char siu is good.
Don't bake the breads too long or at too high temperature, otherwise they turn dry. Every oven is very different.

Hi Christine, I'm a new fan of your sites, bot...

2011-05-28T01:18:12.844+10:00

Hi Christine,
I'm a new fan of your sites, both Chinese and English. Thank you for sharing all of your recipes. My family is very happy with me trying out many of your recipes. I have a question, could this bread recipe be use for Char Sui Boa (叉燒餐包)? I've tried your recipe for 叉燒餐包 (it doesn't seem like your usual recipe since it was not measured in grams) and it was a bit dry and hard. I was just wondering if this recipe with the tangzhong method could be use the same way with 叉燒餐包?
Thanks again for sharing all your recipes and knowledge. :)
Lisa

Thank you so much Christine! I have always wanted...

2011-05-25T09:02:31.094+10:00

Thank you so much Christine! I have always wanted to know how to bake fluffy bread and so glad find your site. Have you tried to bake taro filled taro bread? I can't seem to find that recipe anywhere. Again, THANKS!

@An...

2011-04-02T23:58:17.471+10:00

@Anonymous：
Hi *waive*
So glad to know that you and your family love this recipe. From now on, you can have fresh sausage rolls hot from the oven whenever you like. :)

Hi Christine, Tested your recipe it was amazing I ...

2011-04-02T23:44:36.233+10:00

Hi Christine,
Tested your recipe it was amazing I live in hawaii and we can get this at chinatown or anywhere on the island of oahu but no more i can bake these myself your recipe is just awesome my family just loves it mahalo your recipe rocks!

thanks christine, just tried it today, and it look...

2011-03-25T04:13:06.443+10:00

thanks christine,
just tried it today, and it looked lovely...
and i think last time when i baked it i didnt let the bun rise enough.... this time, i let it double in size (almost an hour) n when i baked it, it was so soft n fluffy... thanks for the
help.
cherry...

@da...

2011-03-24T07:30:54.805+10:00

@dav:
If the temperature of your oven is too high or bake too long, the crust will be hard and dry.
Make syrup - Mix 1 teaspoon of sugar in a tablespoon of water, dissolve completely.
When your sausage rolls are almost done, brush syrup on top, bake for 5 minutes. Then you'd get shiny crust.

hi christine, can you tell me how to get a soft n ...

2011-03-24T06:56:48.946+10:00

hi christine,
can you tell me how to get a soft n shiny crust?.
mine sausage roll came out a bit hard...
thanks...

cherry

@Yi...

2011-03-19T10:16:32.408+10:00

@Yin:
How nice!
Aw, the tangzhong method is spread like a fire. Seems that every baker loves it once they give it a go.
Glad that you had a big success too. Congrats!

Christine: Just want to thank you for great recipe...

2011-03-19T10:05:07.628+10:00

Christine:
Just want to thank you for great recipe. I had made this last week and the bread result was incredibly soft! Another great success!
Here is the link to the result:
http://www.foodbuzz.com/recipes/3420211-hong-kong-style-sausage-rolls

The tangzhong method and recipe is fantastic! This...

2011-03-16T12:45:07.787+10:00

The tangzhong method and recipe is fantastic! This method is similiar to using a sponge starter for French Bread. The trick to kneading the sticky wet dough with a dough hook is to mix the ingredients until just combined, cover with cling wrap for ~10 min, and then knead again. This allows time for the flour to absorb the water. Then knead again until dough is smooth.

@An...

2011-02-08T09:00:04.581+10:00

@Anonymous
Yes, you can try to see how it goes.

Instead of using a bread maker, can you use the do...

2011-02-08T07:21:16.326+10:00

Instead of using a bread maker, can you use the dough hook on a kitchenaid to knead?

@Ja...

2011-02-06T19:31:23.106+10:00

@Janet
Thanks for dropping by.
If you use bread maker, that's pretty easy, just put all the dry and wet ingredients in and let it knead for you. I use my bread maker to KNEAD about 25 to 30 minutes, until the dough becomes elastic.