Chinese Food
Sausages crispy, crispy, crisp, mellow, suitable for all ages
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[my friends urged me to write this recipe. It's sad that I didn't make a good one. I'll write it again] the sausage crispy was loved by my parents and grandparents when it was finished for the first time. Usually make Chinese and Western dim sum. Only this kind of low sugar light but with a light fragrance. The original sausage crispy made by my method is very light. You can squeeze tomato sauce, salad sauce, sweet and spicy sauce on the surface according to your preference
Cooking ingredients
Cooking Steps
Step1:Mix all the ingredients that start with [water and oil skin]. Knead the dough and bag it loos
Step2:Mix all the ingredients at the beginning of the pastry to form a dough and bag it loos
Step3:Water and oil dough wrapped in pastry. Wrapped into big bun
Step4:Close the mouth down. Spread a fresh-keeping bag on the table to prevent sticking. Prepare to roll the doug
Step5:Roll to rectangl
Step6:Fold lef
Step7:Fold righ
Step8:Flip over. Continue with the above step
Step9:Roll and fold again. 34 times in total. Be careful when rolling. Don't break the skin. Finally, roll it out and roll it thin to form a large piece. Prepare for cutting.
Step10:Defrost the sausage in advance and heat it in microwave oven for 1 minute. Dry the water. Compare the length. Cut a piece of dough
Step11:It's better to cut another piece of mask with the same length and width as the one just cut
Step12:In this way, we get two pieces of dough. Put a small one on the bottom. Put the sausage on the top. Cover the big one. Knead it tightly. If the upper and lower skins can't stick, a small amount of egg liquid can be applied to help the bonding
Step13:Cut in the middle. Cut in half again. Divide into 4 equal parts
Step14:Spread tin paper on the baking tray. Spread sesame on each sausage crispy with egg liquid. White sesame is better than black sesame. Preheat the oven at 160 ℃ for 5 minutes, and the lamp is all re
Step15:Bake the middle layer at 160 ℃ for about 30 minutes. The surface is golden. Time is for reference only. Pay attention to prevent over colorin
Step16:Hot and cold are delicious
Cooking tips:1. Crispy sausage is recommended for sausage. It's the baked sausage sold outside. It's thick and short. Ham sausage is not recommended. 2. Lard can be replaced by common cooking oil. However, it will affect the taste of shortening. 3. Medium gluten flour is common steamed bread flour. 4. Boiled water refers to very hot water. It doesn't have to be 100 degrees. It's also OK in hot water bottle. It can mainly melt sugar and lard. By the way, it can make dough extensible. 4. This dessert can be eaten hot and cold. Pay attention to moisture-proof after it's cold. 5. If it's directly on sausage Spreading sauce may cause sauce leakage when cutting or baking, so it is recommended to spread sauce after baking. Sure. I eat the original. No sauce. You can spread tomato sauce, salad sauce, sweet chili sauce and other delicious dishes according to your taste.
