Chinese Food
Sausage roll
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This sausage roll is very suitable for breakfast. I made some children like it a while ago. Recently, I made some steamed buns by the way. I just took a process chart by the way. Then I can make a recipe.
Cooking ingredients
Cooking Steps
Step1:Warm water, yeast, medium gluten flour and soft dough. Cover with plastic film and ferment in warm place.
Step2:Let's ferment to about 2 times of the size. Stick your fingers in the flour and poke holes in the middle without shrinking. Then take it out and rub it repeatedly to exhaust.
Step3:After exhausting, divide it into proper sizes (the first time I made it was 50g one, this time it was 42g one dough). And rub it round.
Step4:Then rub it into a strip about 30-35cm long.
Step5:I use the meat of gongs to make ham sausage. It's all in two. Then I wrap the long noodles on the sausage from one end. Press and stick the two ends on the sausage with fingers.
Step6:The whole sausage roll is covered with fresh-keeping film for two rounds.
Step7:When the second engine is ready, put cold water into the steamer. Steam for about 12 minutes after boiling.
Step8:Steam for 3-5 minutes after turning off the fire and take out.
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:1. The minced pork with gongs is divided into two parts. If I use other minced pork, I can adjust the size of the dough according to the size. 2、 The steaming time is adjusted according to the size of the sausage roll. After the fire is turned off, steam it for 3~5 minutes and then take it out. There are skills in making delicious dishes.
