sausage rolls
Overview
This sausage roll is perfect for breakfast. I made some a while ago and the kids loved eating it. I recently made a few more steamed buns. I just happened to take a picture of the process so I can post the recipe.
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Ingredients
Steps
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Add warm water, yeast and all-purpose flour and knead into a soft dough, cover with plastic wrap and leave to ferment in a warm place.
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After fermentation until about 2 times in size, dip your fingers in flour and poke a hole in the middle without shrinking, then take it out and knead repeatedly to deflate the air. I made most of them into buns and only a small portion into sausage rolls.
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After deflating, divide it into appropriate sizes (the first time I made it, it was 50 grams each, and this time I made it 42 grams), and roll it into a round shape.
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Then roll it into a long strip of about 30~35 cm.
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I used Jinluo's meaty ham sausage, cut it into two, then wrapped the long strip of noodles on the ham sausage from one end, and pressed the two ends to stick to the ham sausage.
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All the cooked sausage rolls are covered with plastic wrap for the second round.
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After the second rise is done, pour cold water into the steamer, bring to a boil over high heat and steam for about 12 minutes.
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Turn off the heat and steam for 3 to 5 minutes before taking it out.
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Finished product pictures
