五款不同造型の港式腸仔包〔湯種製作〕|TangZhong Sausage Bread|

港式腸仔包

材料：
高筋麵粉 250g
蛋液 40g
酵母 4g
奶粉 (可不加） 10g
糖 30g
鹽 2g
湯種 50g
水 70g
無鹽牛油 20g

做法：
除無鹽牛油，將所有材料放入碗內搓成團
加入無鹽牛油把麵團搓至光滑起筋
滾圓後進行第一次發酵
輕拍麵團排氣
分成５份後滾圓，靜止15分鐘
將麵團造型（做法請參考影片）
放上烤盤進行第二次發酵
入爐前掃上蛋液及加上芝士或芝麻
把麵團放入已預熱180’C焗13分鐘

有關湯種製作，請參考　   • 湯種麵包由不敗湯種製作開始｜How to make Tang Zhong｜  

TangZhong Sausage Bread

Ingredients:
Bead flour 250g
Egg 40g
Instant yeast 4g
Milk powder (Optional) 10g
Sugar 30g
Salt 2g
TangZhong 50g
Water 70g
Unsalted butter 20g

Method:
Apart from unsalted butter, add all ingredients into a bowl and mix it
Add unsalted butter and knead until smooth in surface
Shape into ball for first fermentation
Slightly hit the dough to release air pocket
Divided it into 5 portions then shape into ball and rest for 15 minutes
Shape the dough (Detail please refer to the video)
Put the dough on a baking tray for second fermentation
Bush some egg wash on the dough and sprinkle cheese or sesame for decoration
Pre-heat the oven into 180’C and bake for 13 minutes

Please refer to the following link about the making of TangZhong:
   • 湯種麵包由不敗湯種製作開始｜How to make Tang Zhong｜  

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