Hong Kong-style Sausage Buns 港式香腸包
Classic Hong Kong-style bread, sausage wrapped with very light and airy bread. With a Tongzhong method, the bread is extra soft.
Hong Kong- style bakery shops always have different looking and fillings bread, you will be surprised by the size of the shops but with great variety of bread. This is one of the most favourite one – sausage buns, very light and airy bread with sausage. It sounds weird but it is delicious!
The secret of the very soft bread is with Tongzhong method dough. Cook some bread flour with water to a paste, then add into a dough. The bread will come out very soft and light.
港式香腸包，加入了湯種的麵糰，令麵包更鬆軟。這個基本麵糰還可做不同款式的麵包，加入粟米，火腿，紅豆等。
做法簡單，自己做的麵包比街買的更健康美味，小朋友必定喜歡～
For the TongZhong, mix 25 gram bread flour and 100 ml water in a saucepan, cook on low heat until form a paste. Set aside.
Mix all the ingredients in a big bowl, add in Tong Zhong paste, mix it together to form a dough. Place the dough on floured surface, knead the dough for about 10 minutes.
Place in oiled bowl, cover with cling film and let it rest for at least an hour or until double in size.
Take out the dough, press and release the air. Divide into 8 pieces, roll it into long strips, then wrap around sausage. Cover with cling film and let it rest for 45 minutes.
Brush some beaten eggs on the dough, pop in preheated 180 C oven, bake for about 15 minutes. 
湯種做法：將高筋麵粉與水放入小煲內，用小火煮，不停攪拌至糊狀，盛起備用。
在一大碗內，將高筋麵粉、快速酵母、糖、鹽、蛋液、溶化無鹽牛油、牛奶和湯種拌勻成麵糰。將麵糰放在灑有麵粉的枱上，用手搓約8分鐘，至麵糰表面光滑。將麵糰放入塗有油的大碗內，用保鮮紙包好，靜置一個小時，麵糰會脹大一倍。
拿出麵糰，用手按壓排出空氣，將麵糰分成8等份。將麵糰擀成長條狀。將麵糰包著香腸，用保鮮紙包好，再發酵45分鐘。
在麵糰上塗上額外的蛋液，放入已預熱180度的焗爐內，焗約15分鐘至表面金黃色即成！
- 25 gram bread flour
- 100 ml water
- 250 gram bread flour
- 5 gram instant dried-yeast
- 50 gram sugar
- 1/2 teaspoon salt
- 1 egg
- 20 gram unsalted butter
- 70 ml milk
- 8 sausages
- 材料：
- （湯種）高筋麵粉 25克
- （湯種）水 100毫升
- 高筋麵粉 250克
- 快速酵母 5克
- 糖 50克
- 鹽 1/2茶匙
- 雞蛋 1隻
- 溶化無鹽牛油 20克
- 牛奶 70毫升
- 香腸 8條
- For the TongZhong, mix 25 gram bread flour and 100 ml water in a saucepan, cook on low heat until form a paste. Set aside.
- Mix all the ingredients in a big bowl, add in Tong Zhong paste, mix it together to form a dough. Place the dough on floured surface, knead the dough for about 10 minutes.
- Place in oiled bowl, cover with cling film and let it rest for at least an hour or until double in size.
- Take out the dough, press and release the air. Divide into 8 pieces, roll it into long strips, then wrap around sausage. Cover with cling film and let it rest for 45 minutes.
- Brush some beaten eggs on the dough, pop in preheated 180 C oven, bake for about 15 minutes.
Based on 4 Review(s)My New Cookbook
