It’s Called Golden Stick: Ham Bread
1.
, Knead the flour, eggs, milk, sugar, salt, and yeast smoothly, add olive oil, like making bread, knead until you can pull out the film, and ferment to 2 times or 2.5 times the size.
2.
Vent the dough and divide it into approximately 55 grams each. (A total of 6+1 are divided, and I will be the old face for the rest)
3.
Put the small intestines on a bamboo stick.
4.
Flatten the slightly loose dough, place the small sausage in the middle, and gently push the dough down slowly with your hands
5.
6. Hold the sausage gently until the dough can cover the sausage.
6.
Put it on the chopping board and rub it back and forth to make the dough evenly wrapped
7.
Leave it to wake up for about an hour. (My room temperature is 20 degrees)
8.
9. Boil the oil to 80% hot, and put in the golden rod.
9.
10. Keep frying on medium heat until golden and ripe.
10.
Remove the oil, let it cool, put it in a fresh-keeping bag, and freeze it. Take out the microwave and high heat for about 1 minute when eating.
Tips:
After the fried golden rods, put them in a fresh-keeping bag and freeze them. You don’t need to thaw them when you eat them, just take them out of the microwave on high heat for about 1 minute.
