烘焙
由 CookWhatHK0 次收藏
煉奶版港式腸仔包以加入煉奶的鬆軟麵團螺旋包住腸仔，掃上蛋液烤至金黃，奶香鬆軟。
將水和煉奶混合均勻，再放一旁備用。
Mix the water and condensed milk together. Set aside.
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。
Place bread flour, sugar, salt and yeast in a large bowl. Keep the salt and yeast on opposite sides of the bowl.
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。
Add the egg (reserving 1 tablespoon for the egg wash) and the condensed milk water. Mix into a dough.
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。
Knead until the surface is smooth. Add the butter and continue kneading until a thin membrane can be stretched.
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。
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.
將發酵好的麵團分成8等份，分別滾圓，再靜置鬆弛10分鐘。
Divide into 8 portions, roll into balls and rest for 10 minutes.
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。
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.
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。
Cover with cling wrap and proof for another 40–50 minutes until the buns have expanded.
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！
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.
