【cc】香腸麵包 Sausage Buns｜熱狗麵包 ｜

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.

📎食譜 Recipe
材料配方 Ingredients：（8個 / 8pieces)
水 160克+- / Water 160g+-
即溶酵母 3克 / Instant yeast 3g
高筋麵粉 300克 / Bread flour 300g
細砂糖 35克 / Castor sugar 35g
奶粉 3克 / Milk powder 3g
鹽巴3克 / Salt 3g
鷄蛋 1/2個 / Whole egg 1/2pcs
無鹽奶油 25克 / Unsalted butter 25g

配料Toppings:
香腸 8個 / Sausage 8pcs
白芝麻 / White sesame
蛋黃 1個 / Egg yolk 1pcs

*根据面粉吸水性不同，水可以自己再調整一下
According to the different water absorption of flour, you can adjust the amount of water
based on your bread flour

製作步驟 Instructions：
1.將水和乾酵母放入主鍋，以10秒/速度3混合。
Place water and yeast in the mixing bowl, set 10seconds/speed 3 to mix well.
2.加入高筋麵粉，細砂糖，鹽巴，奶粉和鷄蛋放入主鍋，設置揉麵功能4分鐘，揉麵至麵團可拉出粗膜。
Place bread flour, sugar,salt, milk powder and egg in the mixing bowl. Set the kneading function for 4 minutes to mix well until dough is formed.
3.加入無鹽奶油，設置揉麵功能3分鐘，揉麵至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。
Add unsalted butter, then set the kneading function for 3 minutes to mix well until the dough is smooth and form a thin film.
4.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
5.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，然後分割成8等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾淨的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide the dough into 8 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
6.静置15分鐘后, 取出一份麵團，排氣，擀成長方形。將麵糰的下方稍微把它拉寬一點，之後把麵團從上捲下，捏緊收口, 用手掌把它搓長。將長條麵團圍繞在香腸上，之後放入已鋪上烘培紙的烤模里。重複其餘的麵團。將麵團蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘。
After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping, and roll it out into a rectangle. Slightly widen the bottom of the dough, slowly and gently roll down the upper part till the end, then seal it tightly. Roll the dough into a longer shape with your palm.. Wrap the sausage with the long strip dough. Repeat the steps for the rest of the dough. Place the dough into the baking pan which lined with parchment paper. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-33°C room temperature.
7.二次發酵后，在麵包表面刷上一層蛋黃液，然後放上白芝麻。
After second fermentation is done, brush the surface of the bread with egg yolk mixture, then sprinkle with white sesame.
8.烤箱預熱170攝氏度，入烤箱烘烤16分鐘或表面烤至金黃色（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。待麵包完全放涼，就可以享用這美味又可口的香腸麵包啦！
Preheat the oven to 170°C, bake for 16 minutes or until the surface become golden brown (Everyone's oven is different, you have to adjust the temperature and baking time). Remove the sausage buns from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After completely cool down, then is ready to serve!
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