Two-color Sausage Rolls

Name: Two-color Sausage Rolls
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 2 teaspoons Dry yeast; 230g water; 60g Sugar; 5 pieces Sausage; 1 teaspoon salt; a little oil

by Multi-cun Yellow Cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Sausage rolls, as one of the buns in the Cantonese morning tea dim sum, seem to always have a lower status than the barbecued pork buns and raw meat buns. Moreover, as prices have soared in recent years, the cost of sausages (especially of good quality) has soared, and sausage rolls have slowly faded out of the dessert world.

The dough method demonstrated in this video is northern dough, which tastes more chewy than Cantonese dough. The Cantonese-style dough is made of low-gluten flour, which has a softer taste. The two formulas are the same. As for the choice, it depends on your preferences.

Video tutorial: https://v.qq.com/x/page/e0391rqlb6j.html

Recipe One

All-purpose flour, 400 g water, 230 g salt, 1 teaspoon sugar, 60 g yeast, 2 teaspoons

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Recipe two

Low-gluten flour, 375 grams of corn starch, 25 grams of baking powder, 1 teaspoon of water, 230 grams of salt, 1 teaspoon of sugar, 60 grams of yeast, 2 teaspoons

Ingredients

400g All-purpose Flour
2 teaspoons Dry Yeast
230g Water

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60g Sugar

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5 pieces Sausage
1 teaspoon Salt

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a little Oil

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Two-color Sausage Rolls

1. Use 35-45 degrees warm water to soak sugar and yeast.

2. Mix all ingredients (except sausages).

3. Stir with chopsticks/scraper first.

4. Stir with chopsticks/scraper first.

5. After seeing the dough formed, you can knead it.

6. After kneading the dough, you can knead it into a ball and cover it with a damp cloth/pan to start proofing.

7. After waking up at room temperature (25 degrees) for 30 minutes.

Rub a hole in the dough with your fingers. If the dough rebounds very slowly, the proofing is successful.

8. Divide the dough equally into 14-15 portions.

9. Divide the sausage into 3 equal parts, remember to cut with an oblique knife.

10. Remember to soak the steamed cloth/kitchen paper thoroughly with water, and then spread it on the basket.

11. Roll the dough into thin strips, then brush with a layer of oil, and then wrap it on 3 equal pieces of sausage

Knead the dough as finely as possible so that it can be wrapped around the sausage 3 times to make it look better.

12. Boil a pot with cold water, steam on medium heat for 15 minutes (calculated from the steam), turn off the heat and simmer for 5 minutes, then take out and serve.

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Tips:
The dough method demonstrated in this video is northern dough, which tastes more chewy than Cantonese dough. The Cantonese-style dough is made of low-gluten flour, which has a softer taste. The two formulas are the same. As for the choice, it depends on your preferences.

Recipe One

All-purpose flour, 400 g water, 230 g salt, 1 teaspoon sugar, 60 g yeast, 2 teaspoons

----------------------------

Recipe two

Low-gluten flour, 375 grams of corn starch, 25 grams of baking powder, 1 teaspoon of water, 230 grams of salt, 1 teaspoon of sugar, 60 grams of yeast, 2 teaspoons