Lap Cheong Filled 50% WW SD Milk Buns
For those unfamiliar Lap Cheong are the Chinese sausages that are dry cured and super flavourful. I haven’t had these in decades and saw them at the local Chinese market so had to pick up a package. I decided to use them in a filled bun to showcase the flexibility of the SD Hokkaido Milk bread dough. For these buns I decided on a whim to use 50% WW and 50% bread flour. The in addition to the Lap Cheong the filling has oyster sauce and scallions.