Sausage Roll

by West Mountain Beans

4.9 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

2

The white and fat sausage rolls are very simple to make. As long as the noodles are made well, you will be more than half successful.
On weekend mornings, there is plenty of time to toss, and breakfast is the freshly steamed "cute". "

Ingredients

Sausage Roll

1. Live the noodles the night before

2. The basin is placed in the living room with a slightly higher temperature, and it can be fermented very well in the morning

3. Knead the dough in the morning and add as much dry powder as possible

4. Divide the dough into small doses

5. Rub into a long strip, one end is slightly thicker, the other end is slightly thinner

6. Sausage cut into sections

7. Wrap the long noodles

8. Finalize after winding

9. Add warm water to the steamer, put the sausage rolls on the cloth, and let it stand for about 20 minutes

10. Steam for 20 minutes after igniting the steam, turn off the heat for 5 minutes and then uncover the pot

11. Like a caterpillar, it's so soft.

Tips:
I am here in Beijing in winter, so the noodles are fermented overnight.

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