Two-color Cheese Sausage Bun

Name: Two-color Cheese Sausage Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Plain flour; 140g water; 2g yeast; 3g Sugar; 2-3g Red yeast powder

by Glutton Nonnon

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cheese and sausage have always been the darlings of the gourmet world. As long as there is cheese and sausage in a delicacy, the taste is absolutely not bad.
Recently I discovered a new sausage, Jenny Jean’s cheese children’s sausage. I originally thought that the so-called cheese was nothing more than adding some shredded cheese or cheese powder to it, but when I cut it, I could see a lot of yellowish diced cheese instead of grains. In addition, the texture of pork can be seen on the cross-section of the sausage. This is definitely a real meat sausage. You can eat it with confidence.
I have always liked the sausage bag. This time I made some changes on the basis of the ordinary sausage bag and made a two-color spiral pattern, and it is no longer a long strip, but cut into small pieces, kid It is also very convenient when eating. The cheese intestines are full of milky and salty aromas intertwined, which makes people want to stop. "

Ingredients

300g Plain Flour
140g Water
2g Yeast
3g Sugar
2-3g Red Yeast Powder

Two-color Cheese Sausage Bun

1. Prepare the required ingredients.

2. Except for the sausage and red yeast rice powder, the other ingredients are mixed well and kneaded into a smooth dough.

3. Divide one portion of the dough into two and cover one portion with a damp cloth to prevent the surface from drying out. Add red yeast rice powder to the other part and knead evenly.

4. Roll the two doughs into 1mm thin noodles respectively, ensuring that the two pieces of dough are almost the same in length and width, and the thickness is even.

5. Place the two pieces of dough on top of each other, with the red color on the bottom, gently press it with a rolling pin, and roll it flat so that the two pieces of dough overlap completely.

6. Put on the cheese sausage and roll it from one end.

7. Roll it into a cylindrical shape and roll it gently twice to make the joints stick firmly.

8. Cut the sausage roll into cylinders of uniform size.

9. Add water to the steamer, cover the steaming grid with greased paper or cloth, and place the cut sausage rolls on the steaming grid one by one, and cover the lid for fermentation.

10. Fermented to double the size, I fermented for about 40 minutes, steamed in a pot on cold water, after the water boiled, steamed on high heat for 12 minutes, it was fine.