Name: Sausage Rolls, Meat Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Snow powder; 500g Minced meat; 4 pieces Sausage; A small amount ginger; Some salt; 5g yeast; A small amount Thirteen spice powder; A small amount pepper; A small amount Soy sauce; 2 pcs egg; 400ml water

Sausage Rolls, Meat Buns

by Lily's private kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Baking noodles has always been my shortcoming. My previous failures left me with lingering fears. I collected the pastry menus of several masters. I watched it every day and decided to give it a go today. "

Sausage Rolls, Meat Buns

1. Sift the flour

2. Yeast powder is dissolved in a small amount of warm water and added to the flour

3. Add water to knead the dough and leave it in the oven to double its size

4. Add spices, eggs, salt, minced ginger, pepper, and soy sauce to the minced meat and stir well.

5. The fermented dough is vented, divided into small portions and kneaded into balls

6. Roll out the small dough into the skin and add the right amount of meat

7. The little buns have a shape, the first time the bag is made like this, it’s not bad

8. Put the sausage on the dough, cut into strips on both sides, alternately press to wrap the sausage, and finally pinch tightly

9. Like a baby in a swaddle

10. Put it in the pot and ferment for another 20 minutes

11. After the high heat comes out of steam, change to medium heat and steam for about 20 minutes. Turn off the heat and let it stand for 10 minutes before opening the lid.

12. White and tender buns

13. Lovely sausage rolls, eat in minutes.

Tips:
After steaming two pots, the first pot was too impatient, and the fermentation time was short again. When steaming, the fire remained high and the sealing was not good. After turning off the heat, let it stand for 3 or 4 minutes before opening the lid, and the bun skin collapsed. Be patient and wait!