How to Make Sausage Bun
Regular + Mini Version
如何做腸仔包 普通+迷你版
Ingredient 材料
YEAST DOUGH 酵母麵團
| Active dry yeast | 3 grams | 酵母 | 3 克 |
| Sugar | 1 gram | 糖 | 1 克 |
| Warm water | 1/4 cup or 59 grams | 溫水 | 1/4 杯 或 59克 |
| All purpose flour | 1/4 cup or 32 grams | 通用麵粉 | 1/4 杯或 32克 |
BREAD DOUGH 麵團
| All purpose flour | 170 grams | 通用麵粉 | 170克 |
| Warm milk | 1/4 cup or 61 grams | 溫牛奶 | 1/4杯 或 61克 |
| Sugar | 28 grams | 糖 | 28克 |
| Salt | 0.5 gram | 鹽 | 0.5克 |
| Unsalted butter (melted) | 28 grams | 無鹽牛油(融化) | 28克 |
| Egg | 1/2 an egg | 雞蛋 | 半個 |
| Yeast dough | 酵母麵團 |
EXTRA INGREDIENTS 額外配料
| Hot dog | 6 (Regular)/4 (Mini)/5.5 pieces(4 Regular+6 Mini) | 熱狗 | 6條(普通)/4條(迷你)/5.5條(4普通+6迷你) |
| Egg | 1/2 an egg | 雞蛋 | 半個 |
This recipe can make 6 regular size sausage buns or 16 mini version of it. I was able to make 4 regular size sausage buns and 6 minis.
此食譜可以製作6個普通腸仔包或16個迷你腸仔包。用這個食譜, 我做了4個普通腸仔包和6個迷你版。
MAKING THE YEAST DOUGH 如何做酵母麵團
將1/4杯 (59克)溫水，3克酵母和1克糖混合在一個杯子/碗中。將它們混合在一起後，您會開始看到氣泡。用保鮮膜掩蓋，將其放置10分鐘。10分鐘後，將形成一層厚的渾濁層。
Add 1/4 cup (32 grams) of All purpose flour to the mixture. Mix it and it will turn into a creamy texture. Again, cover it with saran wrap and let it sit for another 15 minutes. After 15 minutes, the yeast dough will be done.
加入1/4杯 (32克) 通用麵粉。混合後它會變成奶油質地。再次用保鮮膜掩蓋，再靜置15分鐘。 15分鐘後，將完成酵母麵團。
MAKING BREAD DOUGH 如何做麵團
Sift out 170 grams for All purpose flour. Add in 1/4 cup (61 grams) of warm milk, 28 grams of sugar and 0.5 gram of salt.
篩出170克通用麵粉。加入1/4杯 (61克)溫牛奶，28克糖和0.5克鹽。
Add in 28 grams of melted butter, 1/2 an egg and yeast dough. Then, mix it with a silicone spatula to help with sticking of the dough.
加入28克融化的牛油，1/2雞蛋和酵母麵團。然後，使用矽膠刮鏟將其混合。
After mixing the mixture for 5 minutes with the silicone spatula, it will turn into a sticky dough (Pic 1). Now, knead the dough with your hands. After kneading for 5 minutes, the dough will start to form (Pic 2) and become less sticky but don't stop. Knead for another 10 minutes, it will look like pic 3. The dough will become more dense and doesn't stick to the bowl or your hands. Now, cover it with a saran wrap and let it rest. After resting for 45 minutes, you will notice the dough has double in size (Pic 4).
用矽酮刮刀混合5分鐘後，它將變成粘性麵團（圖1）。現在，用手開始揉麵團。揉了5分鐘後，麵團將會開始形成（圖2）和變得不那麼粘手，但不要停。再揉10分鐘，將如圖3所示。麵團會變得更稠密，不會粘在碗或手上。現在，您可以用保鮮膜掩蓋。靜置45分鐘後，您會發現麵團擴大了兩倍（圖4）。
Take out the fermented bread dough and place it on a flat surface. Flatten the dough to get the air out. If you are making the regular size sausage buns, cut the dough into 6 pieces. Each dough will weight about 55-60 grams. Then, roll each dough into a ball. Using both hands, roll the dough and it will start to elongate. Wrap each elongated dough around the hot dog for 3 times.
取出發酵的麵團，並放在平的表面上。用手壓平麵團去排出空氣。如果您要製作普通版的腸仔包，請將麵團切成6塊。每個麵團重約55-60克。然後，將每個麵團捲成一個球。用雙手滾動麵團，麵團會開始拉長。將每條拉長的麵團纏繞在熱狗上3次。
If you are making the mini version, cut it into 16 pieces. Each dough will weight about 25-30 grams. Since I didn't have mini hot dogs, I cut up 1.5 regular hot dogs into 6 smaller pieces. With less space, you can wrap the dough around the hot dog once, twice or three times.
如要製作迷你版，請將麵團切成16件。每個麵團重約25-30克。由於我沒有迷你熱狗，我把1.5條普通的熱狗切成6小塊。切成6小塊後空間比較小，
您可以把每條拉長的麵團纏繞在熱狗上一次，兩次或三次。
TIP: To make the dough stick to the hot dog, make sure the hot dog is dry.
提示：要麵團粘在熱狗上，請確保熱狗表面是乾的。
One more time, cover the buns with saran wrap and let it rest for another 45 minutes. After 45 minutes, you will see the dough expand again. Before putting the sausage buns into the oven, remember to preheat the oven and cover the bun surface with the (1/2 egg) egg wash. The purpose of the egg wash is to give the beautiful golden color on the surface.
再一次，用保鮮膜掩蓋然後靜置45分鐘。 45分鐘後，您會看到麵團再次膨脹。在放入烤爐之前，切記要先將烤爐預熱並用1/2個雞蛋的蛋液覆蓋麵包表面。雞蛋液的目的是讓麵包的表面烤出漂亮的金色。
Preheat and bake:
~Preheat oven for 10 minutes~
Regular Sausage Bun: 400 F for 14 minutes
Mini Sausage Bun: 375 F for 12 minutes
預熱和烘烤：
~預熱烤爐10分鐘~
普通腸仔包：400 F，烤14分鐘
迷你腸仔包：375 F，烤12分鐘
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