Corn flour sausage roll(yu mi mian xiang chang juan )

Corn flour sausage roll

Introduction:

Production steps:

Step 1: mix material a → knead into smooth dough

Step 1: enlarge to 272 times

Step 3: weigh and divide about 50g / piece → knead round → stand for 15 minutes

Step 4: take a small dough and knead it into 40cm long strips

Step 5: take a hot dog sausage and wrap it with long dough strip for 4 ~ 5 circles

Step 6: pinch both ends of dough strip with adjacent dough ring

Step 7: spread wet steaming cloth in steaming tray → put sausage rolls in → cover

Step 8: place in a warm place → ferment twice until the dough volume is doubled

Step 9: Boil boiling water in the pot, put on the steaming tray, steam for 15-18 minutes, leave the heat and simmer for 3 minutes

Materials required:

a. Total flour: 125g

a. Corn flour: 50g

a. Dry yeast: 2G

a. White granulated sugar: 15g

a. Whole egg liquid: 30g

a. Milk: 80g

a. Olive oil: 10g

a. Salt: 2G

b. Hot dog sausage: 6

Precautions: → when mixing noodles, oil and salt should be put in at last. Avoid the contact between salt and yeast. → when wrapping the noodles on the outside of sausage, straighten the noodles slightly at the same time to make them tight. After rolling, pinch the two ends of noodles tightly with the close doughnut to prevent them from springing up after secondary fermentation. → steam the water in the steamer and put it on the steamer to start steaming. Do not open the lid immediately after steaming to prevent the finished products from suddenly contracting Don't wait too long to open the lid. In case the water vapor in the lid condenses and drips on the surface of the finished product, the dough will swell. The sausage roll that can't be eaten at that time can be put into the fresh-keeping bag and frozen. When eating next time, heat it in the microwave oven for 1-2 minutes. The taste will return to the original taste. After the steaming cloth is dry, it is not easy to separate from the dough

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Mian Xiang Chang Juan