Sausage Buns 腸仔包

I have been making bread at home more often since the lock-down at the end of March. Today I’m sharing with you how I made sausage buns. I really like how puffy the shape is and I learned this shaping method from my baking buddy Bonnie. As you could see from my blog post, Whole Wheat Sausage Buns (Poolish Starter), I used to roll the dough into a 12” large circle and then use a pizza cutter to cut the dough into 8 to 10 wedges. This is very convenient and time-saving but I don’t always get even portions out of it. This time I used a scale to weigh the dough and then stretched each dough piece out patiently into triangles. My buns are more even in size this way.
自從三月尾實施居家避疫令以來，EC在家多做了麵包。今天要分享的是腸仔包，這個腸仔包的造型方法是從好友Bonnie學回來的，外形漲卜卜的特別漂亮。 在全麥腸仔包(液種法)中，造型的時候EC首先把麵糰擀成12吋圓形之後再用薄餅切刀將麵糰切成八至十份。這個方法省時方便，可是很多時候EC都不能稱心如意的把麵糰平均分割。因此這次用了電子磅平均分割麵糰，之後再慢慢拉長麵糰成三角形。這樣做腸仔包外形都十分平均。

My dough recipe is adapted from Milk Dinner Rolls (Tangzhong Method) with a light twist. I was too lazy to make Tangzhong so I used the straight dough method instead. You could also use this as a basic sweet dough recipe and make other HK style bread.
麵糰食譜參考自湯種牛奶小餐包，因為太懶了，EC沒有煮湯種而用了直接法。大家也可用這個甜麵糰食譜來做其他港式麵包。

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Sausage Buns 腸仔包

Makes 8
8個份量

Ingredients
For the Sweet Dough
250 g bread flour
115 -130 g water
30 g beaten egg
15 g dry milk powder
35 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
35 g unsalted butter, softened
3.6 g instant yeast
8 sausages
For Brushing
30 g beaten egg

材料
甜麵糰
高筋麵粉 250克
水 115至130克
全蛋液 30克
奶粉 15克
細砂糖(EC用有機原蔗糖) 35克
鹽 1/2茶匙
無鹽牛油 35克(室溫放軟)
速發酵母 3.6克
香腸 8條
刷面用
全蛋液 30克

Directions 做法

Add flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
把麵粉和水加入廚師機的攪拌盆中，裝上麵糰勾低速攪拌約兩分鐘至麵糰略成形(麵粉受水情況有異，因此建議保留一至兩湯匙水後下作調整用)，蓋上保鮮紙讓麵糰休息20至25分鐘待麵糰充分吸收水份(這過程為水合法)。

Add egg, milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a membrane when stretched, about 5 minutes. Add yeast and knead with medium-low speed until the membrane is translucent and would tear easily with uneven edges when stretched, about 5 more minutes. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
加入蛋液，奶粉和糖，低速揉8至10分鐘至麵糰表面略帶光滑後加入軟化牛油和鹽，繼續揉5分鐘至可以拉出膜的狀況，加入酵母改用中慢速揉搓約5至7分鐘至麵糰光滑並可拉出容易出現破洞的薄膜，而且破洞缺口處呈鋸齒狀(擴展階段)，取出麵糰轉放在已抹油的攪拌盆中，蓋上保鮮紙室溫發酵約一小時或至麵糰約兩倍大。

Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 8 equal portions. Shape each into a tear drop. Keep covered and let rest for 20 minutes.
取出麵糰放在已灑粉的工作枱上，用手按下排氣後平均分割成8等份，將麵糰做成水滴形後蓋上保鮮紙鬆馳20分鐘。

Gently flatten and stretch the dough pieces into triangles. The base would be about 2/3 of the sausage length and the height would be 2 to 2.5 times as long as the sausage (if the dough is too elastic then let rest for 10 more minutes and come back with the stretching). Place a sausage on the base of the triangular dough and roll up. Try to wrap the dough around the sausage 3 times and place the tip on the base. Repeat with the rest of the dough and sausages.
把麵糰逐一按扁並輕輕拉長成三角形，底部寬度約香腸的2/3，高度約香腸的2至2.5倍，若麵糰回縮可蓋上保鮮紙鬆弛10分鐘後再試)，把香腸放在三角形底部，往頂部捲起讓麵糰圍繞香腸三個圈，捲好後三角形尖端收在底部，重覆完成餘下造型。

Arrange the shaped buns on a parchment paper lined baking sheet, making sure to leave enough space between them. Let rise in a warm place for 45 to 60 minutes until puffy and almost doubled in size. I proofed mine using the proof function of my oven.
把造好型的麵糰排放在已墊牛油紙的烤盆上，放在溫暖的地方發酵45至60分鐘至約兩倍大，EC使用焗爐的發酵功能發酵。

Preheat the oven to 325℉/165℃. Brush bread surface with egg wash. Bake for 18 to 22 minutes until golden brown. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
焗爐預熱325℉/160℃，把蛋液掃在麵糰表面，放入焗爐焗18至22分鐘至表面金黃，取出轉移到鋼架放涼。
*請根據自家焗爐狀況調整爐溫和時間

Knead the dough to this stage if making dinner rolls and small buns.
做餐包或小麵包時只需把麵糰揉到擴展階段即可。

It is very convenient to divide the dough with a pizza cutter this way. But sometimes I still end up with uneven portions like this =(
這個用薄餅切刀分割麵糰的方法十分方便，可是很多時候EC都切得不夠平均。

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