Sausage roll(la chang juan )

Sausage roll

Introduction:

"The white and fat sausage roll is very easy to make. As long as the noodles are made well, it will be more than half of the success. There is plenty of time to toss in the morning of the weekend. Breakfast is the steamed "little cute"

Production steps:

Step 1: have a good face the night before

Step 2: put the basin in the living room with a little higher temperature, and it will ferment well in the morning

Step 3: knead the noodles in the morning and try to put in more dry powder

Step 4: divide the dough into several small dosage forms

Step 5: rub long strips, with one end slightly thick and the other slightly thin

Step 6: cut the sausage

Step 7: wind the strip surface

Step 8: shape after winding

Step 9: add warm water to the steamer, place the sausage roll on the drawer cloth and wake up for about 20 minutes

Step 10: steam for 20 minutes after ignition, remove the boiler after 5 minutes

Step 11: it's like a caterpillar. It's so soft.

Materials required:

Fuqiang powder: 320G

Sausage: 2

Yeast: 3 G

Water: moderate

Note: it's winter in Beijing. It's suitable to ferment noodles for one night.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : La Chang Juan