Sausage Hanamaki
1.
Put all-purpose flour, yeast, and sugar into the basin; adding a teaspoon of sugar can provide a good environment for the yeast, which is conducive to fermentation
2.
Pour the water released from the tap water into the basin. It is summer. There is no requirement for water temperature. Both warm and cold water will be used; if it is winter, it is best to use warm water below 40 degrees.
3.
First use chopsticks to stir it into a flocculent shape, and by the way, scrape off the batter on the inside of the pot to make the pot light
4.
Then knead it with hands to form a smoother dough, cover it with plastic wrap, and place it in a warm place for basic fermentation
5.
When the dough is twice as large as the original, lift the dough, and the dough at the bottom is slender and silky, and when there are even pores, the fermentation is successful.
6.
Take out the dough and place it on a kneading mat or chopping board, sprinkle a little flour, divide it into four equal parts, knead, and let stand for 5 minutes
7.
Take out the Jenny Jane Basil Sausage that has been frozen in the refrigerator and thaw it. I took it a bit late, and it’s best to take it out before kneading the dough, so that the cold inside can be fully released
8.
Take a piece of dough and roll it into a rectangle, cut the top 1/2 or 1/3 of the dough into comb teeth with a knife, and place a sausage at the bottom
9.
Roll up from bottom to top, and apply a little bit of cold water on the teeth to facilitate bonding
10.
The rolled sausage roll is sealed and pressed down
11.
Place it in a steamer covered with oiled paper or a cloth, and cover for a second fermentation for 15 minutes. In summer, the temperature is high and the time for the second heating is short; in winter, it is cold, and the time is longer. See that the dough is slightly larger and smoother than before. , That's it
12.
In the cold water pot, because the sausage is too cold, steam for 20 minutes after boiling; if the aroma is not frozen, it can be steamed for 15 minutes. Turn off the heat and simmer for 5 minutes to prevent the sudden cold from shrinking the surface of the Hanamaki
13.
Looks cute
14.
There are delicious sausages in it
Tips:
Adding a little sugar to flour can provide a good fermentation environment for yeast and promote fermentation;
In summer, you can use warm water and cold water. In winter, you need to use 20-40 degrees warm water, which is similar to hand temperature;
The dough must undergo basic fermentation and secondary fermentation before it is soft and delicious.
