I was looking up some shaping ideas for my sausage buns on the internet to make with my daughter and I came across a bunny shaped one that was really cute. On our first attempt we didn’t make the ears long enough so the buns didn’t really look like bunnies to me. The shaping got improved later on when I tried making the ears longer and the legs slenderer. If I had rosemary or other herbs on hand, I would have stuck them on the tip of the sausage to make it more like a carrot.
之前在網上搜尋一些腸仔包的造型方法，並打算與女兒一起做麵包，偶然間便看到這個小兔子造型的腸仔包。我們第一次試做時，小兔子的耳朵做得過短，結果出來的效果完全不似兔子，反而比較像小熊或小狗。後來多做幾次，手勢純熟了，也漸漸掌握到竅門。簡而言之，就是要把耳朵拉得不合比例的長，然後造成頭大腳幼的樣子，這樣發酵後才不易走樣。若果家中有例如迷迭香等乾香草，也許還可以嘗試把它插在腸仔頂部扮成蘿蔔呢！
I tried with both jumbo Frankfurters and regular sized wiener sausages and found the jumbo ones too chunky to shape. I like how juicy they are but my bunnies ended up being a bit distorted. The regular ones, on the other hand, make shaping an easy process. However, when cut in half, they are usually covered by the dough after the final rise. My trick is to cut the regular sized sausages in half at an angle to make them appear longer. While shaping the dough into ropes, your rope may keep shrinking on you. It is because the dough is not fully relaxed. If that is the case, don’t fight with them. Instead, cover them with a piece of plastic wrap to keep them from drying out and come back in 10 minutes (go make some coffee or something). Once relaxed, the dough will be much easier to work with. Another way is to elongate the dough in two stages. First, roll the dough one after one into half the desired length. Cover them, walk away for 10 minutes and then continue with the rest of the rolling. Hope that you find my tips helpful!
腸仔方面，EC試過用珍寶法蘭克福腸和正常大小的香腸。法蘭克福腸很好吃，可是其粗壯的體積會令兔子的耳朵顯得特別短；相比之下，正常的香腸較方便造型，只是切半的香腸很容易被發酵後的麵糰完全遮蓋，EC的解決方法就是切香腸時要斜斜的、45度角的切下去，這樣的切法令香腸看起來長得多。此外，若把麵團搓成長條時發現麵團不停回縮，這是由於麵團鬆弛不夠的緣故。若遇到此情況，請不要跟麵團鬥力，只要用保鮮紙蓋好防乾，等十分鐘左右，給麵團足夠時間放鬆，之後它就不會再跟你鬥力了！另一個方法就是分兩個階段把麵團搓長，第一階段只把麵團逐個搓到一半的所需長度，蓋上保鮮紙給它們休息十分鐘，之後再繼續把麵條搓長至足夠的長度。希望以上的心得對大家有幫助吧！
Hong Kong Style Bunny Sausage Buns (Sponge Method)
小免子港式腸仔包(中種法)
Makes 10
10個份量
Ingredients
For the Sponge
210 g bread flour
2.1 g gold instant yeast or instant yeast
126 g water
For the Final Dough
All of the sponge
90 g all purpose flour, plus more for dusting
0.9 g gold instant yeast or instant yeast
35 g beaten egg
30 g milk
12 g whole milk powder
30 g granulated sugar (I used organic cane sugar)
4.5 g salt
42 g unsalted butter, softened
5 Wieners
20 g beaton egg (for egg wash)
Melted chocolate (for decoration) as needed
材料
中種麵團
高筋麵粉 210克
耐高糖/速發酵母 2.1克
水 126克
主麵團
中種 全部
中筋麵粉 90克(另加少量洒面用)
耐高糖/速發酵母 0.9克
全蛋液 35克
牛奶 30克
全脂奶粉 12克
細砂糖(EC用有機原蔗糖) 30克
鹽 4.5克
無鹽牛油 42克(室溫放軟)
香腸 5條
全蛋液(刷面用) 20克
朱古力溶液(裝飾用) 適量
Directions 做法
For the Sponge 中種麵團
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 4 minutes until a dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 30 minutes then refrigerate for 12 to 18 hours.
*For same-day use, let dough rise at room temperature until tripled in size, about 2 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水，裝上麵團勾低速攪拌約四分鐘至麵團略成形，取出麵團轉放在已抹油的攪拌盆中，蓋上保鮮紙讓麵團室溫發酵30分鐘後放進雪櫃冷藏12至18小時。
*若即日使用的話可讓麵團室溫發酵至三倍大，約兩小時
For the Final Dough 主麵團
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix at low speed for about 3 minutes until the dough comes together. Raise speed to medium and knead for 3 minutes to form a smooth dough. Add in softened butter and continue kneading with low speed until all the butter is Incorporated, about 2 to 3 minutes. Raise speed to medium and knead until the dough is smooth and elastic, 2 to 3 minutes. When a piece of dough is stretched, it will form a translucent membrane that would tear with uneven edges (maintain the final dough temperature at roughly 26℃/79℉ for best result). Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rest in a warm environment (28℃/82℉) for 40 minutes.
從雪櫃取出中種麵團，把中種麵團和主麵團的所有材料(牛油除外)加入廚師機的攪拌盆中，裝上麵團勾低速揉約三分鐘至麵團成形，轉中速攪拌三分鐘左右至表面略帶光滑，加入軟化牛油低速揉兩至三分鐘至牛油完全被吸收，改用中速揉兩至三分鐘至麵團光滑有彈性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)，麵團終溫控制在26℃/79℉左右，取出麵團滾圓，轉放在抹了油的鋼盆中，蓋上保鮮紙，放在溫暖的地方(28℃/82℉)鬆弛40分鐘。
Shaping 造型
Pat dry the wieners and cut each in half at a 45° angle to make them appear longer.
香腸抹乾水份後45度斜角切半備用( 斜角切可令香腸顯長)。
On a lightly floured surface, gently pat to flatten the dough then divide into 10 equal portions. Shape each into a smooth ball with seam side facing down and be careful not to tear the dough surface. Cover and let rest for 10 minutes. Take one dough and flatten it slightly by hand. With a rolling pin, roll dough into an oval then roll it up to form a log on the long side. Pinch the seam together and place it seam side down. Repeat with the rest of the dough pieces. Cover with plastic wrap and let rest for 10 minutes.
取出麵團放在洒了粉的工作枱上，稍按扁麵團後平均分割成10份，將麵團逐一滾圓至表面光滑(小心不要弄破皮)，收口向下，用保鮮紙蓋好休息十分鐘，取一個麵團用手按扁，用擀麵棍擀成橢圓形麵皮，捲起成長條後捏緊收口，收口向下排好，繼續把餘下麵團捲成長條，蓋好休息10分鐘。
Beginning with the first log being rolled and following the order in which the dough pieces are rolled, roll each log into a long, even rope about 40 to 45 cm long. Arrange a rope into a ⊃ shape and fold the rounded end over as in the picture. Pick up the two loops, elongate them a bit then tuck in the sausage. Tighten the loops by gently pulling the two ends (the ears). Flip the dough over and pinch the two strips together to secure the dough in place. Flip it over and rearrange the dough so that the legs are slightly slenderer than the head and with a pair of super long ears. Transfer the shaped dough onto a parchment lined baking sheet. Repeat the shaping for the rest of the dough. Let rise in a warm place for 45 to 60 minutes until puffy and almost doubled in size. I place the tray in the oven with temperature set to 32℃/90℉ and place a pot of hot water inside for added humidity
順序把長條搓長成40至45厘米的繩狀長條，做成⊃的形狀後如圖般把中段往中間反，用手指同時抽起兩個小圈輕輕拉長，把已切半的香腸穿進去，輕拉兩頭(即耳朵部份)收緊，把麵團反轉，捏緊背後定型，把麵團翻回正面，整形成耳長、頭大、腳幼的形狀，排放在已墊牛油紙的烤盤上，繼續完成餘下造型，放在溫暖的地方作45至60分鐘的最後發酵，直至麵團變得非常蓬鬆、差不多兩倍大(EC把焗爐調至32℃/90℉，內加一小鍋熱水加濕自製發酵箱發酵)。
About 15 minutes before baking, take out the tray and let the dough pieces air dry for 10 minutes (the egg wash will adhere better to a slightly drier surface). In the meantime, preheat the oven to 350℉/180℃. Brush the dough surface with egg wash and bake for 15 to 17 minutes or until the top is lightly golden. Transfer to a cooling rack to cool. Draw facial expressions with melted chocolate.
*Adjust oven temperature and baking time according to your own oven.
*Tent with aluminum foil about 2/3 of the way if the bread appears to brown too quickly.
最後發酵完成前15分鐘取出烤盤，讓麵團在通風地方風乾十分鐘(表面稍乾燥的麵團可令蛋液更貼服)，與此同時，預熱焗爐至350℉/180℃，在麵團表面平均掃上全蛋液，放入焗爐焗15至17分鐘或至表面微微金黃，取出轉移到鋼架放涼後用朱古力溶液畫上表情。
*請根據自家焗爐狀況調整爐溫和時間
* 若麵包中途已上色可於最後1/3時間加蓋錫紙
This batch was made with Frankfurters. I haven’t perfected the shaping technique that time yet. The legs were a bit tubby and the ears were way too short.
用法蘭克福腸做的腸仔包，初時未掌握到技巧，腳的部分做得過粗，耳朵也不夠長。
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