Bakes
by CookWhatHK0 saved
HK-Style Condensed Milk Sausage Buns wrap a soft enriched dough sweetened with condensed milk around cocktail sausages, baked golden with an egg wash.
Mix the water and condensed milk together. Set aside.
將水和煉奶混合均勻，再放一旁備用。
Place bread flour, sugar, salt and yeast in a large bowl. Keep the salt and yeast on opposite sides of the bowl.
將高筋麵粉、砂糖、鹽和即溶乾酵母放入一個大碗中，注意將鹽和酵母分開放置。
Add the egg (reserving 1 tablespoon for the egg wash) and the condensed milk water. Mix into a dough.
加入雞蛋（請預留約1湯匙蛋液作掃面用）和已混合好的煉奶水，攪拌成麵團。
Knead until the surface is smooth. Add the butter and continue kneading until a thin membrane can be stretched.
將麵團搓揉至表面光滑，再加入無鹽牛油，繼續搓揉直至麵團能拉出薄膜。
Shape the dough into a ball with the seam side down. Cover with cling wrap and leave to proof in a warm place for 45–60 minutes until doubled in size.
將麵團收口朝下，蓋上保鮮紙，置於溫暖處進行第一次發酵，約45-60分鐘，直至麵團體積膨脹至兩倍大。
Divide into 8 portions, roll into balls and rest for 10 minutes.
將發酵好的麵團分成8等份，分別滾圓，再靜置鬆弛10分鐘。
Roll each piece into a 25 cm rope. Wrap around a sausage in a spiral pattern and place seam-side down on a baking tray.
將每份麵團搓成長約25厘米的長條，再以螺旋狀方式捲包住腸仔，收口朝下，整齊地排放在焗盤上。
Cover with cling wrap and proof for another 40–50 minutes until the buns have expanded.
再次蓋上保鮮紙，進行第二次發酵，約40-50分鐘，直至麵包體積明顯漲大。
Brush the surface with egg wash. Optionally sprinkle with sesame seeds. Preheat oven to 180°C and bake for 12–15 minutes until golden brown. Transfer to a wire rack to cool.
在麵包表面掃上預留的蛋液，可選擇撒上少許芝麻作裝飾。預熱焗爐至180°C，放入焗爐烘烤12-15分鐘，直至表面呈現金黃色。出爐後，將麵包移至晾架上放涼即可。 贴士 如果你唔喺香港住，唯有自己動手整腸仔包啦！
