Milk flavored Chinese sausage roll(nai xiang zhong shi la chang juan )

Milk flavored Chinese sausage roll

Introduction:

"When I used to live in Canberra, I especially like to go to the Chinese supermarket to buy" sausage rolls ". The soft white noodles are wrapped with delicious sausage. Eat well! After moving to Melbourne, we didn't find any similar products! This is not, greedy I bought a package of expensive Chinese sausage, intend to do! Unexpectedly, the finished product is very good-looking and delicious, but it is wrapped with a complete sausage! Half of the steaming sausage rolls that just came out of the pot were wiped out in a moment. We must have a try. "

Production steps:

Step 1: mix the yeast into warm water, mix well to make yeast water, and let it stand.

Step 2: mix flour, sugar, salt, milk (leave about 2 tbsp), oil and yeast water.

Step 3: gradually add the remaining milk to make a preliminary dough. Knead the dough until smooth, about 8-10 minutes.

Step 4: cover the dough with plastic film and ferment it in a warm place for about 1 hour.

Step 5: after taking out the dough, flatten it by hand and exhaust. Cut it into small pieces and round each. Cover with oil film and let stand for 15 minutes.

Step 6: Boil the sausage in a small pot for 3 minutes, remove and set aside. Each dough is rolled into long strips. Roll the cooled sausage in the middle and wrap it in circles. Mouth down. Place on baking paper, put in a steamer with cold water, cover and ferment again for 20 minutes.

Step 7: open medium heat, start from boiling, steam for 15 minutes. Turn off the fire and let it sit for 5 minutes.

Materials required:

Chinese sausage: 12 pieces

Quick dry yeast: 1 / 2 teaspoon

Warm water: 50ml

Ordinary flour: 200g

Sugar: 2 teaspoons

Salt: 1 / 8 teaspoon

Milk (room temperature): 100ml

Vegetable oil: 1 teaspoon

Note: 1. Adding milk will make the dough have a light milk flavor, and the dough is whiter. Of course, water can be used instead. 2. Warm water should be below 40 degrees. 3. Remember not to over ferment the first time. Check whether the fermentation is completed, dip your fingers in flour, poke a hole, and the hole will not collapse or retract. 4. Exhaust and middle wake-up should not be omitted. 5. The dough should be long enough to wrap the whole sausage, about 20 cm. 6. Steaming with cold water and medium heat can help fermentation. 7. After steaming, be sure to keep it stuffy for a while, so as not to collapse.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Zhong Shi La Chang Juan