Sausage Roll
1.
Pour the yeast, white sugar and salt into half of the water, stir well, then slowly mix into the noodles, and then slowly mix the remaining water into the noodles. Grasp the amount of water for the second time and mix the flour into Smooth dough,
2.
Put the dough in a small pot, seal it with plastic wrap, put it in the oven, and ferment at about 30 degrees for an hour. Put a small cup of water next to the pot to increase the humidity.
3.
After one hour, the dough was fermented to 2.5 times the original volume, and the fermentation was completed.
4.
Cut the sausage into small pieces, squeeze out the air in the fermented dough, divide it into small doughs of about 8g, roll them into long strips, wrap them around the cut pieces of sausage,
5.
Put the finished sausage rolls in a steamer for a second fermentation for about 20 minutes, and then steam them over high heat for about 15 minutes.
Tips:
The cooked sausage roll is very delicious to eat while it is hot. If it is cold, steam it in a steamer for 5 minutes. It is best not to heat it in a microwave oven. It tastes bad when it is heated. The most important thing is the fermentation stage, if there is no oven. , You can cover it with hot and humid gauze, and then use a pot to buckle it upside down to see the temperature. Generally, one and a half hours or two hours is enough. If you need to pull up the noodles to form a honeycomb, you will succeed.
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