Buckwheat Sausage Bun Rolls
1.
In addition to the crispy intestines, put the other raw materials in the bread bucket in the order of milk, sugar, yeast, powder, and oil, and start a kneading program until the dough is smooth and slightly sticky.
2.
Divide the dough into 6 equal parts. After the air is exhausted, round the dough, and remember to cover the surface with plastic wrap.
3.
Take a piece of dough, flatten it, roll it into an oval shape with a rolling pin, flatten it with your fingers at the lower end, and make a four-pass at the lower position with a knife.
4.
Place a sausage on the top of the dough and roll it up together with the sausage.
5.
Remember to squeeze the mouth tightly so that you can make a good look.
6.
Put all the dough in this way and place them on the baking sheet one by one.
7.
Put a cup of warm water in the oven, turn on the fermentation gear, and ferment at 30°C to 1.5 times the size, which takes about 35 minutes.
8.
.Take out the fermented dough, put it into the steaming oven, middle layer, low temperature steaming mode 100℃, steam for 15 minutes, simmer for 5 minutes
9.
The braised steamed buns are eaten hot or baked on the net to let cool.
10.
The scent of buckwheat and the black pepper flavor of crispy sausage combine to have a wonderful taste.
Tips:
1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. If you don't have a steamer, you can use a steamer, first boil the water to about 40°C, then put the steamed buns, steam for 15 minutes, and simmer for 5 minutes.
3. Remember to cover the plastic wrap at all times to prevent the epidermis from drying out.
4. The finished steamed buns can be refrigerated for about 3 days. If the steamed buns cannot be eaten in a short period of time, put the steamed buns in the freezer for about 1 month. There is no need to defrost when eating, just steam it again for 15 minutes.
