Steamed oatmeal sausage rolls(zheng chu lai de yan mai chang zai juan )

Steamed oatmeal sausage rolls

Introduction:

"Oatmeal is made into oatmeal after fine processing, which makes it more convenient to eat and improves the taste. It has become a popular health food. The dietary fiber has many biological functions that are beneficial to health, such as reducing the low-density lipoprotein of triglyceride, promoting the excretion of cholesterol, preventing diabetes and so on. Oatmeal is a low calorie food, which is easy to cause satiety after eating and has a long-term effect Eating it has the effect of losing weight. "

Production steps:

Step 1: soak the uncooked oatmeal in proper amount of boiling water, mix well and let cool for use;

Step 2: put proper amount of water in the basin, add yeast to melt, and then put in the cooled oatmeal paste,

Step 3: put in flour, live into dough, and add appropriate amount of water according to the situation; live into soft and hard dough, without kneading very smooth, cover the basin or plastic film, put aside fermentation;

Step 4: about an hour and a half, the dough has been fermented, pull the dough to see, and turn into a honeycomb;

Step 5: pour out the dough to the chopping board and knead the dough with the help of hand powder. At this time, knead the dough very smoothly, which takes about 10-15 minutes;

Step 6: divide the kneaded dough into proper size ingredients and rub them into long strips;

Step 7: wrap the strip evenly around the crispy sausage

Step 8: make the sausage roll and wake up again until the dough is slightly expanded. Weigh it with your hand and feel lighter;

Step 9: put on the pan, cover the dough with cornhusk, put on the pan with cold water, use medium and low heat first, turn to medium high heat after boiling, steam for about 15 minutes;

Step 10: when it's time, turn off the fire, stop for half a minute, open the lid, pick up the sausage rolls, put the lid on the mat and let it cool;

Materials required:

Uncooked oatmeal: 50g

Corncob flour: 500g

Water: 180g

Boiling water: 100g

Instant dry yeast: 1 / 2 spoon

Crispy sausage: 10 pieces

Note: the amount of Chinese pasta does not need to be too accurate, more or less does not matter, yeast is generally about 0.8 of flour, hot days when yeast less, cold days when yeast more; water is generally about 55-60% of flour, water do not pour all at once, try to add me to make Chinese pasta, completely by the touch, never use the scale; when steaming is more appropriate ？ Boiling water? Cold water on the pot? I usually use the second wake-up, dough bigger and lighter, cold water on the pot, this is according to personal habits

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Zheng Chu Lai De Yan Mai Chang Zai Juan