Sausage Bag

Name: Sausage Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fu Qiang Fan; 85g water; 30g Caster sugar; 30g milk powder; 1 piece egg; 2g yeast; 6 pieces King of King Ham Sausage

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, news reports have stated that school cafeterias are forbidden to use ham sausages and meatballs as meat, and school canteens are forbidden to sell carbonated drinks and instant noodles... However, ham sausages have always been my favorite, especially the Wangzhongwang brand of ham sausages. Even my son likes to eat ham, even though I know it’s not good to eat too much. Recently, I bought a pack of ham sausages, because I suddenly wanted to eat sausages. Instead of buying the cheap ham sausage and baking powder, I bought the big brand ham sausage and made my own buns. Recently, I have made a lot of steamed buns, and slowly found out the trick. As long as they are smoothly kneaded and fermented in place, any steamed buns will be delicious. "

Ingredients

300g Fu Qiang Fan
85g Water
30g Caster Sugar
30g Milk Powder
1 piece Egg
2g Yeast
6 pieces King Of King Ham Sausage

Sausage Bag

1. First, mix the rich powder, milk powder, and granulated sugar evenly.

2. Then beat in an egg and stir a little.

3. Melt the yeast with 85 grams of warm water and add the yeast water to the flour.

4. Knead it into a smooth dough, be sure to knead it until it is smooth before it starts to ferment. When it is really difficult to knead, you can knead it and let it stand for 5 minutes to wake up and then continue to knead.

5. Cover with a damp cloth, put it in the oven, and use the fermentation function to ferment the dough to twice its size. It takes about 1.5 to 2 hours.

6. Vent the fermented dough and divide it into 10 equal parts. Knead round, cover with plastic wrap, and let it rise for about 15 minutes.

7. Take a portion of the dough, knead it smoothly, and knead it into a strip, about twice the length of the ham.

8. Tightly wrap the long dough around the ham sausage, and cut off the excess ham after winding.

9. After boiling the water in the pot, turn off the heat, then put in the intestines, cover the pot, and carry out the second fermentation. The time is 30-40 minutes.

10. After the fermentation is complete, take out the sausage bag, then boil the water again over high heat, put it in the sausage bag and steam it on medium heat for 16 minutes, do not open the lid immediately after cooking, let it continue to simmer for 5-10 minutes.

Tips:
1. The water absorption capacity of each brand of flour is different, and the egg size is also different. Therefore, the liquid dosage in the recipe is for reference only.
2. The dough should be fully kneaded and smooth to make the buns smooth.