Steamed Sausage Buns

Name: Steamed Sausage Buns
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Medium powder; 10 pieces Crispy sausage; 4g yeast; 2g salt; 10g Sugar; 10g oil; 140g water

by Xinxuan Food Space

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

I don’t like steamed buns and steamed buns. Although many of my eating habits and many of my friends say that I resemble people from the Northeast, in fact I don’t like steamed buns, buns, and hanjuan. Instead, I like them very much. What kind of dumplings, pancakes, ramen noodles, noodles and so on, so I love baking for so long and I have never made any Chinese noodles. On the contrary, it is Shuangbao at home, who was raised by her grandmother and prefers Chinese food, but Western food is not that favorite. They usually like to eat steamed buns. Grandma always buys them from outside or the supermarket and steams them for them. After going to kindergarten, they didn’t like to go to kindergarten, but kindergarten eats steamed buns two days a week. They are not so repulsive because of this. Go to kindergarten? Intestines? Or a steamed bun with sausage? No matter which one it is, it's delicious anyway! , It's so coaxing, steamed buns? Intestines? Or a steamed bun with sausage? No matter which one it is, it's delicious anyway! .
I've always wanted to try to make a steamed bun for Shuangbao, but I really haven't fallen in love with the big one without stuffing in it, so think about making this steamed sausage bun with sausage in it. I should feel okay if I eat it. Heartbeat is manual and implemented immediately. It uses a simple cooking recipe, and the steps are slightly changed. The prescription is very good, like one.

Ingredients

250g Medium Powder
10 pieces Crispy Sausage
4g Yeast
2g Salt
10g Sugar
10g Oil
140g Water

Steamed Sausage Buns

1. Put the yeast in warm water, the temperature of the water is about 30 degrees.

2. Stir well, and then let it stand for about ten minutes. I have seen a lot of sayings in books, saying that this is to remind the yeast to prepare for work

3. When the standing time is up, pour medium powder, salt, sugar, oil, and yeast water into the basin.

4. Use chopsticks to stir in one direction to form a flocculent

5. Knead into a smooth dough, cover the basin with a wet towel, and leave it in a warm place (I put it by the kitchen window) until it is twice as large.

6. It looks like it has been fermented for the first time. I ran to the Internet, and I started to prepare for a visit when I was a kid, but I forgot the time, and I remembered it in an hour and a half. I looked in the past and it seemed that I had posted a bit.

7. Flatten the dough, knead it, and divide it into 10 small doughs

8. Take a portion of the dough and knead it into a long strip. If the dough is very sticky at this time, you can sprinkle some dry powder to prevent sticking

9. Roll a long strip of dough around the crispy sausage into a spiral roll

10. The ten intestines are rolled up

11. When shaping, put water in the pot to boil, turn off the heat, after shaping, put the intestines on the steaming pan with silicone pad, put it in the pot and use the temperature in the pot to ferment for a second time.

12. The second fermentation is 20 minutes, and see, is it a little bigger? Turn on the fire. After the water is boiled, steam on medium-high heat for 12 minutes, turn off the heat, and simmer for another 3 minutes.

13. It was delicious. When I was taking pictures, my brother secretly took one to eat, and then ate the second one. Shuangbao said this is a steamed bun with sausage in it! I found that although the dough has been slightly overgrown, it does not affect the taste at all. On the contrary, the intestines are very soft, the dough itself is not very sweet, and the crispy intestines are added, so this should be regarded as salty pasta, my brother kept saying YUMMY! good to eat! My brother also said it was delicious. I asked my brother, is this steamed bun delicious with sausage or without sausage? Answer it tastes better with sausage