Sausage roll

Sausage roll

Introduction:

Production steps:

Step 1: raw materials: sausage, flour, yeast, a little sugar and salt, warm water.

Step 2: mix the yeast with a little warm water, add the yeast mixed with salt and sugar into the flour and mix well. Slowly warm the water and make the dough. Cover with plastic wrap and ferment for more than 40 minutes.

Step 3: pour the dough and knead it for a few minutes. Knead it into strips, cut it into equal parts, and knead it into even strips.

Step 4: wrap the thick strips on the sausage and ferment again for about 10 minutes.

Step 5: put the boiling water into the pot and steam for 15 minutes. Turn off the heat and wait for 5 minutes to get out of the pot.

Step 6: Note: < br > in winter, I'm afraid the cold fermented dough will not ferment well, so my mother taught me a way! Put warm water in the pot, if the water temperature is not too hot, it will burn the dough to death. < br > < br > put the bowl of dough in the pot, cover it and ferment for more than 40 minutes!

Step 7: the reason why I failed in steaming this time: look at the glass of the top pot cover, where soda water has been dripping all the time! It makes me worried!

Materials required:

Sausage: right amount

Flour: right amount

Yeast: right amount

Warm water: moderate

Sugar: right amount

Salt: right amount

Note: 1, that is, when steaming, there should not be too much steam loss, if the cover is not tight, steam out, it is necessary to use a towel or wet paper towel to cover the gap in the air. 2. The fire should be strong enough to make the steamed bread beautiful and soft. 3. It's common sense that you can't open the lid during steaming.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and sweet