Molly Yeh's Chinese Bakery-Inspired Hot Dog Flowers | Girl Meets Farm

Molly's Hot Dog Flower Buns are inspired by Chinese bakery pastries from her childhood! Watch #GirlMeetsFarm, Sundays @ 11a|10c! Get the recipe ▶ https://foodtv.com/3xUyFEL Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hot Dog Flowers RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 2 hr 30 min (includes rising time) Active: 30 min Yield: 4 jumbo or 8 regular-sized hot dog flowers Ingredients Dough: 2 3/4 cups (385 grams) bread flour, plus more for dusting 1/4 cup (50 grams) granulated sugar 2 teaspoons mustard powder 2 1/4 teaspoons (6 grams) instant yeast 2 teaspoons kosher salt 3/4 cup (178 grams) warm water 1 tablespoon yellow mustard 1 large egg 1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted) Neutral-flavored oil, for greasing Flowers: 4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand) 1 large egg 1 tablespoon mustard seeds Chinese hot mustard, for dipping Directions For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball. Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs). For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly). Preheat the oven to 375 degrees F. Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #HotDogFlowers Molly Yeh's Chinese Bakery-Inspired Hot Dog Flowers | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=f288U04hkRM