Hong Kong Style sausage bun港式腸仔包

早晨! Happy Friday!!! 繼續港式麵包系列，小學有很多時候都吃腸仔飽做早餐又或者當小息茶點 。

可以做5個

主麵團：

• 湯種50g (可以參考這篇) 
• 高筋麵粉　145g　 
• 速發酵母 3/4 茶匙 
• 雞蛋 半隻 
• 砂糖 23g 
• 牛奶 40ml 
• 牛油 15g 
• 奶粉 5g 
• 香腸　5條 
• 蛋黃　少許　(掃在麵包上)

1. 麵包外皮麵團做法請參考上一篇。
2. 第一次發酵完成取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡， 磅重量，平均分5份，各自滾圓，蓋上保鮮紙靜置15分鐘。

3. 壓平麵團再捲成長條，包住香腸約三至四個圈，進行第二次發酵約1小時。
4. 在包上掃上蛋液兩次，放入預熱180度的焗爐焗13-15分鐘。

Ingredients
Main dough：

• Tangzhong　50g (go to this for details) 
• Bread flour　145g　 
• Instant yeast　3/4 teaspoon 
• Egg half 
• Sugar 23g 
• Milk 40ml 
• Butter 15g 
• Milk powder 5g 
• Sausage 5 
• Egg yolk little (for brushing on the bread surface ) 

1. For the dough, please go to the last entry for details.
2. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly cut into 5 pieces. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
3. Roll the dough into a long string and surround the sausage around 3-4 circles, and let the dough to rise for the second time. It takes about 1 hour.
4. Brush some egg yolk on the top and put it into the preheated 180 degree oven for 15-20 minutes.