How to Make Best HK Style Sausage Bread｜Tangzhong Method ｜Soft & Fluffy Homemade Bread Recipe

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/ @littlehandskitchen
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〈HK Style Sausage Rolls〉
✎ Ingredients：
Tangzhong:
Bread flour 20g
Water 50g
Milk 50g
Main dough:
Bread flour 320g
Milk 105g
Extra large egg 1 (60g)
Sugar 25g
Instant dry yeast 5g
Salt 4g
Unsalted butter 40g
Sausage 8pcs
Milk for brush
✎ Suggested fermentation time：
First proof 35 mins (38˚C / 100˚F) or room temperature for 1 hour
Final proof 40 mins
✎ Baking information：
190˚C / 375˚F for 18 mins
◍ Notes：
- The amount of water needs to be adjusted according to water absorption of flour, weather and humidity of the day
- In hot weather, use lukewarm / cold water or cold milk or eggs; please use warm liquids in cold weather
- Fermentation periods are for reference only，please adjust according to humidity and temperature on your baking day
- The baking temperature and time are for reference only, please adjust according to the specifications of the oven
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[@elau3742]

請各位看description, 很清楚表明湯種及做麵包的份量🙏🙏🙏🙏🙏

[@littlehandskitchen]

謝謝你🙏🏻😊

[@hazelchau2441]

今天跟住做，好成功❤🎉

[@littlehandskitchen]

好開心！ 希望你喜歡💕

[@jennycheung6336]

Easy to follow.Great recipe..😊

[@littlehandskitchen]

Thank you 😊 hope you enjoy it!

[@rosemarysoto2078]

Do you have the measurements in tsp or cup?

[@georginazeng8027]

Can you add milk powder to the recipe? If so, how many grams?
Thanks!!

[@user-ky4wh2uh8z]

明白，謝謝

[@HaNguyen-nx8yp]

❤❤

[@user-tj4os8gb3w]

你好，請問我做出嚟嘅麵包外皮有點硬，麵包面發酵情況看似理想，但焗完之后，底部像像是壓實左，無發酵過一樣，沒有氣孔，唔鬆軟，請問你知不知是什麼情況，不知是不是因為做型時，為左防粘，手粉太多

[@littlehandskitchen]

你好，麵包唔鬆軟有好多原因，有機會是揉麵團唔夠時間/過度揉麵/手粉太多等等

[@rosemarysoto2078]

HOW BIG IS THAT ROLLING PIN??

[@user-ky4wh2uh8z]

用fresh yeast 可以嗎

[@littlehandskitchen]

可以呀 不過要相對調整份量

[@user-ky4wh2uh8z]

可以分享份量嗎？用新鮮酵母。謝謝

[@littlehandskitchen]

新鮮酵母份量是速溶酵母的3倍，而且使用之前可先加到室溫牛奶/水+ 糖，靜置5-10分鐘 。

[@user-ky4wh2uh8z]

謝謝分享

[@Reza-uw2lr]

What makes Tangzhong method to the bread?

[@littlehandskitchen]

Do you mean why using Tangzhong method for this bread?

[@meilingli4538]

湯種沒有份量？

[@littlehandskitchen]

湯種：
高筋麵粉20克
水50克
牛奶50克

[@karentang1362]

請問整湯種放幾多麵粉水同奶？

[@littlehandskitchen]

湯種：
高筋麵粉 20克
水 50克
牛奶 50克

[@user-ky4wh2uh8z]

麵粉差好耐都黐手點解？謝謝

[@littlehandskitchen]

揉麵團當天氣溫及相對濕度都會影響，請按照情況加減液體份量😉

[@lungbibawy]

為何要做湯種？

[@littlehandskitchen]

湯種可以提升麵包口感、增加麵包的濕潤度，從而延長麵包的保存時間。

[@king.s.legend8362]

why did u spray water

[@littlehandskitchen]

It is to prevent dryness of dough/ bread

[@king.s.legend8362]

@@littlehandskitchen ohk thanks

[@rosemarysoto2078]

Can someone please translate the GRAMS?

[@littlehandskitchen]

Hi, to me i think using a scale to measure the ingredients in grams can bake better breads. Try to get one and I am sure you can bake perfect bread🙂

[@Eve88888]

没有斤两份量？😂

[@littlehandskitchen]

抱歉我用克作單位😊