How to make HK sausage roll

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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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