Chinese Sausage Buns (Lop Cheung Bao)

A delectable relic are Chinese Sausage Buns (Lop Cheung Bao). These buns are constructed with sweet-cured Chinese sausage encased in a light mantou that has been steam-cooked.

Table of Contents

Time To Make It

Prep Time	Cook Time	Total Time	Calories
1 hour 45 minutes	15 minutes	2 hours	324 kcal

Ingredients To Make Chinese Sausage Buns

To make the Chinese Sausage Buns, the ingredients which are required to make this recipe are the following which are shown below:

3/4 cup of hot water
1 teaspoon + 1 tablespoon of canola oil
12g of granulated sugar per tablespoon
¼ teaspoon (3g) of salt
3g of quick yeast per teaspoon
2 tablespoons (20g) of cornstarch
1 gram of 1/8 teaspoon baking soda
10 lop cheung (Chinese sausages)
2 cups all-purpose flour (272g of bleached flour optional)

Instructions To Make Chinese Sausage Buns

To make the Chinese Sausage Buns, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Chinese Sausage Buns and the instructions are the following which are shown below:

Whisk the water, yeast, and sugar in a tiny vessel until the yeast in it is completely dissolved. Allow the mixture to stand for 15 minutes or until the yeast “blooms” and foams. Add 1 tablespoon of oil and stir; put aside.
In a medium bowl, combine the flour, cornstarch, salt, and baking soda. Whisk in the yeast mixture. Stir with a spatula. Use your hands (or a mixer) to knead the dough after the dry and wet ingredients have been combined until it is smooth and soft. If the dough seems sticky, add a little amount of flour, about 1 tablespoon at a time, and knead the dough until it is soft and smooth. Although soft, the dough shouldn’t be sticky.
Cover the dough with plastic wrap after coating it with a teaspoon of oil. Let the dough prove at room temperature for approximately an hour, or until it has doubled in size.
Set up your preferred steaming arrangement while the dough is proving. (Check out our article on Chinese cooking gear for steamer setup ideas utilizing a multi-level metal steamer or a steamer rack in a wok, both of which we often use in our kitchen.) Chinese sausages, or lop cheung, should be placed on a heatproof dish and steam for ten minutes. Cool down.
In this recipe, we specified that each bun should include a full lop cheung, but if you think this is excessive, just cut each bun in half once it has steamed and cooled.
Punch the dough down and then knead it for a few minutes to remove all the air bubbles when the dough has completed proving. Divide the dough into 10 equal pieces, and then form each piece into a strip that is 10 inches long. Each strand of dough should be wrapped around one lop cheung so that it overlaps. Close up any loose ends. The process used for our recipe for Chinese hot dog buns is the same.
Each bun should be placed on a prepared rectangle of parchment paper before being placed in the steamer. Allow the dough to rest for 20 minutes while it is covered with a moist kitchen towel to prevent it from drying out.
Turn the heat to high, add the buns to the steamer, and add 112 inches of cold water. Once steam starts to emerge, reduce the heat to medium and let the buns steam for a further 10 minutes, or until they have grown in size.
From the stove, remove the steamer. Do not open the lid while the five minutes the buns are allowed to rest inside the steamer. This is a crucial step, since the buns may collapse and lose their fluffy structure if you remove the cover too soon!
Transfer the buns to a platter and serve warm once those five minutes have passed.
These buns with Chinese sausage reheat and freeze well. Before freezing, be sure to steam the buns and allow them cool fully. Put the frozen buns in a steamer and steam for approximately 10 minutes to reheat.

Nutrition

Calories	324 kcal
Carbohydrates	22g
Protein	13g
Fat	20g
Saturated Fat	6g
Cholesterol	49 mg
Sodium	505 mg
Potassium	206 mg
Fiber	1g
Sugar	1g
Vitamin A	50IU
Vitamin C	0.5mg
Calcium	10 mg
Iron	1.9mg