Sausage Rolls(xiang chang juan )

Sausage Rolls

Introduction:

"Childhood memory, I still remember the scene of three under the overpass, but now it has already become a memory, the original stall has long been different, recall the past, can only do it yourself, soft noodles, full of sweet sausage flavor, a bite down, soft and a little bit chewy sausage, the taste, like feeling the past and friends a little bit The joy of playing. "

Production steps:

Step 1: pour the yeast, sugar and salt into half of the water, stir well, then mix them into the flour slowly, and then mix the remaining water into the flour slowly. Control the amount of water for the second time, and mix the flour into a smooth dough,

Step 2: put the dough into a small bowl, seal it with plastic wrap, put it into the oven, ferment at about 30 ℃ for one hour, and put a small cup of water beside the bowl to increase the humidity,

Step 3: after one hour, the dough is fermented to 2.5 times the original volume,

Step 4: cut the sausage into small sections, squeeze out the air in the fermented dough, divide it into about 8g small dough, rub it into long strips, and wrap it around the sausage,

Step 5: put the sausage roll into the steamer, ferment it for about 20 minutes, then steam it over high heat for about 15 minutes,

Materials required:

Low gluten flour: 200g

Yeast: 2G

White granulated sugar: 3G

Water: 75g

Salt: 1g

Sweet sausage: one

Note: the sausage roll is very delicious when it is hot. If it is cold, steam it in the steamer for 5 minutes. It's better not to heat it in the microwave oven. The most important thing is the fermentation stage. If there is no oven, it can be covered with hot and humid gauze, and then put a basin upside down on it. Generally, it takes one and a half hours and two hours to watch the temperature. It's better to pull up the noodles It's a beehive. It's a success,

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Chang Juan