1. Mix high-gluten flour, warm water, sugar, and yeast into a moderately hard dough.
2. Fu made the dough doubled.
3. Pull out a uniform small surface agent.
4. Knead the small noodles into even thin strips.
5. Prepare white small Taiwanese sausages, which are actually very small.
6. Press the strip of noodles a little bit inside and then wrap them. Finally, press the end of the noodles into the noodles, and make the sausage rolls one by one.
7. Place the sausage rolls that have been made twice in a basket, and steam for 10 minutes after boiling in a pot of cold water. After the fire ceases, lift the lid to prevent shrinkage.
8. The steamed sausage rolls are white and soft (the effect of high-gluten noodles).
9. The finished plate is soft and soft with the unique taste of Taiwanese sausages. It is very delicious.
10. I was robbed as soon as I was on the table. Today I originally made bean paste buns, but I found that there was a bag of Taiwanese sausages and made them at the same time.
11. At the same time, I made a pot of bean paste buns (in the second 饧发中).
