【Beijing】Ham Roll
Overview
In Beijing, the second day of the Lunar New Year is the day to return to your parents’ home. This year I stayed at my parents’ house for two days, and the staple food for every meal was my favorite pasta. My mother knows that I love to eat pasta, so she has already prepared it for me when I come home. When I participated in a live radio broadcast before, the host once asked me whether my cooking skills are innate or learned. I answered without hesitation that I must have inherited this from my mother. My mother's hands are very skillful. When I was a child, my mother could cut a window grille, make a dress, or sew a pair of shoes. Every Spring Festival, my mother would steam some shaped staple food, such as fish-shaped steamed buns, flower-shaped Hanamakis, bunny-shaped steamed buns...a big pot of lifelike noodles that were especially popular with children, so much so that I was reluctant to eat them. This year I steamed some ham rolls for my family, and they were also very popular. As long as the family eats well, every day is a Chinese New Year.
Tags
Ingredients
Steps
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Dissolve the yeast in warm water (about 30 degrees Celsius and not hot), add it to the flour and let it ferment for about 2 hours. Let it double in size until there are large honeycombs.
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Cut the ham sausage into two pieces.
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Knead the fermented dough on the chopping board to deflate it.
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After the dough is rolled into a long strip, divide it into six small portions.
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Roll the small pieces into long strips, the length should be 3 times as long as half a ham sausage.
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Wrap the long strip of noodles around the ham three or four times.
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Put enough water in the pot, brush the steamer with oil or put in a moist drawer cloth, put the dough side down, put the ham roll into the pot and cover it with a lid to let it rise for 15 minutes.
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Steam over medium heat for 20 minutes. Do not open the lid immediately after turning off the heat. Wait 2 minutes to open the lid.
