Step 1

We’re going to start off by making our Tangzhong, a water roux. This will make our bread nice and airy when baking and keep it soft longer.

Step 2

In a small saucepan, add your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.

Step 3

Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store it in the fridge and let it cool down for at least 30 minutes before using. You can also make your Tangzhong the night before as well.

Step 4

After our Tangzhong has cooled down, we’re going to make our dough.

Step 5

In a large mixing bowl, add in your bread flour, white granulated sugar, table salt, instant yeast, milk powder, 1 egg, and the Tangzhong from earlier.

Step 6

Pop the mixing bowl into a stand mixer and give it a quick few whisks.

Step 7

Then add in your room temperature milk and mix everything together for 3-4 minutes.

Step 8

Then add in your room temperature butter and continue kneading the dough for an additional 11-12 minutes.

Step 9

Next, transfer the dough over to a greased large bowl.

Step 10

Then shape the dough into a round ball. if you find the dough difficult to handle then you can apply either some oil or water to your hands.

Step 11

Once done shaping the dough, place it back into the bowl, cover it with plastic wrap or a towel, and let it proof in a warm place until double in size, approximately 1 hour.

Step 12

Bring a medium-sized pot of water to boil and add in your hotdogs/sausages and cook the hotdogs/sausages until they begin to float up or until they are cooked (roughly 5-6 minutes). Then remove the hotdogs/sausages from the pot, use a paper towel to dry the hotdogs and then set them aside.

Step 13

In another small pot, boil some water and then add in your frozen corn and blanch the corn until it floats on top. Strain the corn and set it aside.

Step 14

Once the corn is dry, add it to a bowl along with the cheese, kewpie mayo, and dried parsley.

Step 15

Mix everything well together and then store it in the fridge for later use.

Step 16

Once our dough has finished proofing, de-gase the dough and transfer it to your countertop.

Step 17

Shape it into a ball and weigh out the dough.

Step 18

Next, divide the dough into 6 pieces and weigh out each piece.

Step 19

Then shape each piece into a round ball and then cover it and let it rest for about 20 minutes to relax the dough.

Step 20

Then take one piece of the dough and flatten it. Now roll one side of the dough so that it’s slightly wider than the length of the hotdog/sausage.

Step 21

Place 1 hotdog/sausage in the middle of the dough and then pinch all of the sides together in the center to seal the hotdog in the dough. Also, grab the ends of the dough and bring them inwards on top of the hotdog.

Step 22

Now flip the dough over and give it a few rolls to smooth out the dough.

Step 23

Now using some scissors, make 7 straight cuts about 3/4 of the way through the dough cutting all the way through the hotdogs/sausages but making sure to leave the bottom part of the dough uncut. This will leave you with 8 sections in the bun.

Step 24

Now grab one piece at the end of the dough and slightly drag it to the side while twisting the cut hotdog so that it faces the ceiling.

Step 25

Now grab the next piece beside it, twist it so that the hotdog faces the ceiling again and drag it to the other side so that both pieces are beside each other.

Step 26

Repeat this process now for the next piece below by twisting it so that the hotdog faces the ceiling and it sits below the first piece that you twisted.

Step 27

Grab the next piece and again twist it so that the hotdog faces the ceiling and drag it to the other side opposite the previous piece.

Step 28

Repeat this process for the rest of the pieces so that you have 8 cut pieces facing the ceiling.

Step 29

Once done, place the shaped bun onto a baking tray lined with parchment paper and cover the bun.

Step 30

Repeat this process for the other 5 pieces.

Step 31

Once done, cover all of the buns with some plastic wrap or a towel and place them in a warm environment such as an oven with a bowl of hot water.

Step 32

Let the buns proof for about 35-40 minutes.

Step 33

Once the buns are done proofing, remove them from the oven and then prepare the egg wash by whisking 1 egg with a splash of milk.

Step 34

Apply the eggwash on top of the buns.

Step 35

Now preheat your oven to 350°F (180°C).

Step 36

Next, take out the topping from the fridge that you made earlier and apply a generous amount of the topping on top of the buns.

Step 37

Once done, bake the buns in the oven at 350°F (180°C) for about 19-20 minutes or until the buns are golden brown.

Step 38

Then remove the buns from the oven, and apply the butter glaze on top of the buns.

Step 39

Finally, drizzle some ketchup on top of the buns in a zig-zag pattern.