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Chinese sausage buns, or “Lap Cheong Bao,” are a delightful combination of soft, fluffy steamed buns wrapped around savory Chinese sausages. These buns are perfect for breakfast, lunch, or a satisfying snack. With my foolproof recipe, you’ll master the art of making them at home.
What is Chinese Sausage
Chinese sausage, known as Lap Cheong (腊肠), is a type of cured sausage originating from China.
It has a distinctive flavor profile, typically sweet, savory, and smoky. Chinese sausage is made from finely ground pork (sometimes mixed with chicken or liver) and is seasoned with ingredients like soy sauce, sugar, rice wine, and various spices.
The sausage is then air-dried or smoked, which contributes to its firm, dense texture.
The Chinese Sausage Buns
In China, Chinese sausage buns are quite rare; instead, you’ll typically find hot dog buns, either baked or steamed.
Growing up, I always enjoyed Chinese hot dog buns, and my kids loved to pick them out from all the different buns we made.
In this recipe, I sometimes use hot dogs, but for a more authentic flavor, you can use Chinese sausage instead. If the sausage is too long, you can cut it in half.
I like to add a spoonful of lard to the dough to make it softer and smoother.
Lard is often used in Chinese pastries, like wife cakes, to give them a glossy finish and flaky texture. If you don’t have lard, you can easily substitute it with vegetable oil.
Ingredients:
- 300g all-purpose flour
- 10g sugar
- 3g yeast
- 150g water
- 10-15g lard (about 1 small spoon)
- 7 Chinese sausages
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, add 300g of flour, 10g of sugar, and 3g of yeast. Stir to combine.
- Slowly pour in 150g of water, stirring with chopsticks or a spatula until the mixture comes together into a rough dough.
- Add 10-15g of lard and begin kneading the dough. At first, the dough will be rough, but continue to knead until the lard is fully incorporated.
- Transfer the dough to a clean work surface and knead for about 5-10 minutes. Use the “fold and press” method, pressing the dough with the palm of your hand, folding it over, and pressing again. Continue until the dough becomes smooth and elastic.
2. Shape the Buns:
- Once the dough is smooth, divide it into equal portions, about 40g each.
- Roll each portion into a long strip, making sure the thickness is even throughout.
- Take one Chinese sausage and begin wrapping the dough around it from one end, rolling tightly to avoid any gaps. Continue until all sausages are wrapped in dough.
3. Proof the Buns:
- Place each wrapped sausage bun on a piece of parchment paper in your steamer tray, ensuring there is enough space between them for expansion.
- Cover the tray with plastic wrap or a damp cloth, and let the buns proof in a warm area. This should take 1-2 hours, depending on room temperature. The dough should rise to about 1.5 times its original size.
4. Steam the Buns:
- Fill your steamer with water and bring it to a boil.
- Once the water is boiling, place the proofed sausage buns into the steamer.
Steam on high heat for 10 minutes, ensuring the buns are cooked through and fluffy.
Notes:
- Make sure to thoroughly mix the flour and water to avoid any dry lumps in the dough, as this could affect the texture of the buns.
- Be mindful of the proofing time. If the buns overproof, they might lose their shape, and if underproofed, they could be dense. A 1.5 times volume increase is ideal.
- You can substitute lard with vegetable oil if you prefer a vegetarian alternative, though lard gives the buns a rich flavor and tenderness.
Chinese Sausage Buns (Sausage Bread Roll) Recipe
Chinese sausage buns, or "Lap Cheong Bao," are a delightful combination of soft, fluffy steamed buns wrapped around savory Chinese sausages. These buns are perfect for breakfast, lunch, or a satisfying snack. With my foolproof recipe, you'll master the art of making them at home.
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Course: Breakfast
Cuisine: Chinese
Prep Time: 40 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Servings: 5
Calories: 590kcal
Ingredients
- 300 g all-purpose flour
- 10 g sugar
- 3 g yeast
- 150 g water
- 10-15 g lard about 1 small spoon
- 7 Chinese sausages
Instructions
Prepare the Dough:
In a large mixing bowl, add 300g of flour, 10g of sugar, and 3g of yeast. Stir to combine.
Slowly pour in 150g of water, stirring with chopsticks or a spatula until the mixture comes together into a rough dough.
Add 10-15g of lard and begin kneading the dough. At first, the dough will be rough, but continue to knead until the lard is fully incorporated.
Transfer the dough to a clean work surface and knead for about 5-10 minutes. Use the "fold and press" method, pressing the dough with the palm of your hand, folding it over, and pressing again. Continue until the dough becomes smooth and elastic.
Shape the Buns:
Once the dough is smooth, divide it into equal portions, about 40g each.
Roll each portion into a long strip, making sure the thickness is even throughout.
Take one Chinese sausage and begin wrapping the dough around it from one end, rolling tightly to avoid any gaps. Continue until all sausages are wrapped in dough.
Proof the Buns:
Place each wrapped sausage bun on a piece of parchment paper in your steamer tray, ensuring there is enough space between them for expansion.
Cover the tray with plastic wrap or a damp cloth, and let the buns proof in a warm area. This should take 1-2 hours, depending on room temperature. The dough should rise to about 1.5 times its original size.
Steam the Buns:
Fill your steamer with water and bring it to a boil.
Once the water is boiling, place the proofed sausage buns into the steamer.
Steam on high heat for 10 minutes, ensuring the buns are cooked through and fluffy.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 590kcal | Carbohydrates: 48g | Protein: 24g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 760mg | Potassium: 369mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 4mg
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