Ham Sausage Rolls

Name: Ham Sausage Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 5 pieces Corn sausage; 5g yeast

by Orange Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

As a northerner, most of my daily pasta is steamed buns, but my son doesn’t like to eat it, so I have to think about it. I changed the rolls and steamed buns. Today’s steamed ham sausage, I use my son’s favorite corn sausage. Sweet, he ate three in one breath, haha, he finally lived up to my intentions. "

Ingredients

300g Flour
5 pieces Corn Sausage
5g Yeast

Ham Sausage Rolls

1. Melt the yeast with a little warm water, pour it into the flour, slowly add warm water to form a dough, cover with plastic wrap and let it stand for about 2 hours.

2. When the dough rises to twice its size, it means that the fermentation is complete.

3. Remove the ham sausage and cut into two pieces. The fermented dough is taken out, the air is discharged, and the dough is kneaded into smooth dough, divided into small doses, and kneaded into long strips. Then wrap the ham sausage to make a raw embryo of the ham sausage roll.

4. After all the ham sausage rolls are made, put them in the steamer, cover the lid, and let cook for 20 minutes. Then turn on medium heat and steam for 15 minutes after the air is up.

Tips:
1. Mix the noodles with warm water, which can shorten the haircut time.
2. After the dough is fermented, the air should be fully discharged and kneaded into a smooth dough.