Beef Sausage Roll
1.
After preparing the ingredients we need, we can start making them. Pour the flour into a basin, add sugar, yeast, and warm water. Use chopsticks while stirring to form a fluffy dough. Knead it into a smooth dough, and leave it in a warm place to ferment to twice its size.
2.
The ingredients can be prepared during the dough fermentation. Remove the skin from half of the carrot, clean and cut into small pieces. Cut 1 beef sausage into quarters, and then cut into small pieces. Beef sausage is best to use pure meat sausage, which tastes more fragrant.
3.
The fermented dough has expanded a lot in appearance. Use your hand to open the dough, and the inside is densely honeycomb state. Smell the aroma of the fermented dough without other peculiar smells. This kind of dough is fermented.
4.
Take out the fermented dough, knead it carefully, roll out a large rectangular round piece, evenly sprinkle 1 teaspoon of fine salt, and pour some cooking oil on it.
5.
Use a silicone brush to evenly brush the cooking oil on the surface.
6.
Sprinkle the chopped beef intestines and carrots evenly on the surface, and set aside for no sprinkling.
7.
Then roll up the noodles, press flat, and divide them into appropriate size doses. Stack every two doses together and press it from the middle with a dry chopsticks.
8.
Then put the Hanami upright and pinch it in the middle, or omit this step and steam it directly in the pot, and all the other dough is ready.
9.
Put an appropriate amount of water in the pot, and cool water will do. Put the raw Hanamaki on the steamer. The steamer needs to be brushed with oil or covered with a cloth, otherwise it will stick after steaming. Put the lid on and leave the fire to stand for 30 minutes. In summer, the temperature is relatively high, so 10 minutes will be fine. When the Hanamaki green is fermented to look fluffy and light, you can fire. Turn the high heat to medium heat, and steam for 12 minutes after SAIC.
10.
When the time is up, turn off the heat and open the lid after 3 minutes to prevent Hanamaki from shrinking suddenly when cold. A big pot of fragrant and soft Hantou is made. It is also made of flour. It is made into steamed buns and no one eats it. It tastes better than steamed buns. Sugar-free and oil-free are healthier than bread. Meat and vegetables are more nutritious , The child loves to eat and I love to make, simple and effortless.
