Chinese Food
Corn pumpkin spicy sausage roll
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I have tried steaming steamed bread several times. I always think the steamed bread with corn flour is hard. Later, it was found that the steamed bread roll with corn sausage was not hard and easy to cook, and it tasted like a hot dog. Don't worry about the size of a steamed bread. Later, it added a kind of spicy taste. It's a bit like a flower roll. You can use corn flour, wheat flour, pumpkin.
Cooking ingredients
Cooking Steps
Step1:I use 10 sausages. Don't choose the one with more starch. And don't be too big. I use 5 Cantonese sausages. They are sweet corn rolls. Make beef rolls with black pepper with 5 beef intestines. The second is spicy.
Step2:Take two portions of noodles, one portion of two cups of white noodles and one cup of corn noodles. Corn noodles account for one third of the total. Another three cups of white noodles. My measuring cup is 160ml. The density of flour is 0.52g/ml. We temporarily think that each one is half of the weight. About 250g flour.
Step3:Now cut a small piece of pumpkin. Start steaming the pumpkin. Melt dry yeast in a small bowl of warm water. Usually the yeast ratio is 100-1. But I am used to putting more yeast. The fermentation time is shorter. But if it is fermented, it will become sour. While steaming pumpkin paste, we began to make white noodles. Slowly pour in yeast water and clear water. Pour in and stir at the same time. It will be flocculent. This will not stick to hands.
Step4:Fight for Sanguang with noodles. We call a dough Xiaobai . Cover it with plastic wrap and ferment it to twice the size.
Step5:After the pumpkin paste is steamed, pour it into the white flour group. Add a little sugar. Stir while pouring in the pumpkin paste. The corn flour is difficult to ferment. I like to use the method of scalding. Pour directly. But at this time, you don't put yeast. It will burn the yeast to death.
Step6:You can add a little water according to the amount of pumpkin paste. It will be a little sticky at this time. It's like playing with plasticine. But it doesn't matter. You can pad the face later. It will be softer if you stick it a little. When it's not hot, add yeast water and dough.
Step7:At this time, our name is Xiaohuang. It's also twice the size of fermentation covered with plastic wrap. It took about 30 minutes.
Step8:Let's go with Xiaobai sauce. I put pepper sauce, oyster sauce and black pepper.
Step9:The noodles are almost fermented. The volume is obviously bigger. There are pores on the outside. There are nets on the outside. They are more fluffy and sticky than before.
Step10:Sprinkle some flour. Roll Xiaobai into a ball. Fully knead the flour and exhaust. Roll it into a long strip. Brush with sauce.
Step11:Fold it in half and cut it into five pieces on average, because I only have five beef intestines.
Step12:Five long bar
Step13:A knife is pressed between the chopsticks. It's like making a flower roll. It's stretched and twined on the beef sausage with black pepper.
Step14:Like a little torc
Step15:At this time, Xiaohuang is better. Also pad some noodles. Start kneadin
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Cooking tips:If there is any tips, don't try to make a dosage too big. Otherwise, it feels like eating steamed bread. You may not finish it. Or you can split the dish into two parts from the middle. There are skills to make your family eat the first and want to eat the second.
