Simple and delicious -- sausage bun(jian dan hao chi de kao chang bao )

Simple and delicious -- sausage bun

Introduction:

Production steps:

Step 1: turn the sugar in warm water, pour in yeast and let it stand for a while.

Step 2: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 3: soften the dough, cover it with plastic film or ferment.

Step 4: make a good dough. The finger sticky powder rubs a hole in the dough, does not retract, does not rebound, the dough will not collapse, the hole does not wrinkle, the dough is honeycomb.

Step 5: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, and roll it into a rectangular dough.

Step 6: cut into square shape.

Step 7: separate the two sausage halves.

Step 8: put the sausage in the middle of the dough, and then pinch the two corners tightly.

Step 9: do it in turn.

Step 10: put the prepared sausage bun in the steamer with a thin layer of oil for secondary fermentation. Steam in cold water.

Step 11: don't open the lid immediately after steaming. Keep on steaming for about 3-5 minutes before opening.

Step 12: simple and delicious.

Materials required:

Flour: right amount

Yeast: right amount

Sugar: right amount

Sausage: 2

Note: the water temperature for dissolving yeast is about 30 to 35 degrees, too high will scald the yeast. If you want to have no bubbles on the surface, you should exhaust the air as much as possible.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Dan Hao Chi De Kao Chang Bao