Scallop Sausage Clip

Name: Scallop Sausage Clip
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Stone flour; 15g Caster sugar; 15g milk powder; 1 Sausage; 130g water; 2.5g yeast; Some Corn oil

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This biscuit folder is simple and easy to make, with the noisy and soft texture of a steamed bun, and the shape of a scallop. Usually the pie folder is filled with meat and vegetables, but I only put a small piece of sausage, but it has won everyone's praise. When you eat, open the shell and you will be pleasantly surprised to find that there is "scallop meat" inside. Although it's not real scallop meat, this is a sausage made from tuna meat, and the umami tastes just right with the "scallop". "

Ingredients

Scallop Sausage Clip

1. Yeast is soluble in water

2. Flour and milk powder in the basin

3. Add caster sugar

4. Mix well first

5. Pour in yeast water and mix into flocculent

6. Make the dough with your hands. It is rough at the beginning. Cover the dough with the basin upside down and let it sit for 5-10 minutes.

7. Continue to mix into a smooth dough and ferment at room temperature 2 times its size

8. The fermented dough is taken out and aired, knead for a few minutes, and knead it into a strip

9. Cut into 7 equal parts. There are no big bubbles in the cut, which proves that your dough has been kneaded.

10. Knead the dough into a round shape, and then knead it into a goose egg shape

11. Roll into an oval

12. Sweep a thin layer of oil on 1/2 place

13. Fold down

14. Use a scraper to press out a vertical line, be sure to press it a little deeper

15. Pinch both ends and pinch inwards

16. Press down on the protruding part in the middle, pinch both ends tightly, otherwise it will crack when steamed

17. Open the shell and put sausage slices in the middle

18. Put the prepared scallops on oil paper and put them in the steamer. Wake up for about 15-20 minutes

19. After the water in the pot is boiled, put in a steamer and steam for 10 minutes on medium-low heat. After steaming, turn off the heat and continue to simmer for 4 minutes before removing the lid.

Tips:
1. The amount of water depends on the water absorption of the flour, and the dough cannot be too soft.
2. The step of exhausting the dough must be done well. The steamed dough will not be smooth, which depends to a large extent on this step. After the incision, there are no large pores in the cut surface, and the air is exhausted.
3. The sausage is taken out from the frozen layer, sliced, and then steamed for 2 to 3 minutes to separate out the water. Use kitchen paper to absorb the excess water before use.