Steamed-oatmeal Sausage Rolls

Steamed-oatmeal Sausage Rolls

1. Soak the non-cooked oatmeal with a proper amount of boiling water, stir well and let cool for later use;

2. Put an appropriate amount of water in the basin, add the yeast to dissolve, and then add the cool oatmeal paste.

3. Put flour into the dough and make it into a dough. When mixing the dough, add water in an appropriate amount according to the situation; make it into a moderately hard dough that is very smooth without kneading. Cover the basin with a lid or plastic wrap, and leave it to ferment;

4. About an hour and a half, the dough has been fermented. Pull the dough to see if it becomes a honeycomb shape;

5. Pour out the dough onto the chopping board and knead the dough vigorously with the help of hand powder. At this time, the dough should be kneaded very smoothly. It takes about 10-15 minutes;

6. Divide the kneaded dough into appropriate size agents, and knead the agents into long strips;

7. The long strips are evenly wound on the crispy intestines

8. The prepared intestines rolls are proofed again, until the dough is slightly swelled, weigh it with your hands, and it will feel lighter;

9. Put corn husks under the dough, and cook the dough with cold water. Use a medium-to-low heat first, turn to medium-high heat after boiling, and steam for about 15 minutes;

10. When the time is up, turn off the heat, stop for half a minute, open the lid, pick up the intestine rolls, place the lid on the mat and let it cool; eat while it is hot;

Tips:

The amount of Chinese pasta does not need to be too precise, it doesn’t matter if it is more or less. Yeast is generally about 0.8 of flour.
There is less yeast when it is hot, and more yeast when it is cold;
The amount of water is generally about 55-60% of the flour. Don’t pour the water all at once. When trying to add me to Chinese-style pasta, it is completely based on the hand feeling, and I never use a scale;
When is the best time to steam it in the pot? Boiling water pot? Cold water pot?
I usually use a second proofing to make the dough bigger and lighter, and use a pot of cold water,
It depends on personal habits