Chinese snack sausage

Chinese snack sausage

Introduction:

Production steps:

Step 1: put the white granulated sugar in warm water, stir until dissolved, pour it into the bread maker, sprinkle with yeast, then pour in two kinds of flour, sprinkle salt on the flour, knead the bread maker and dough stall for 15 minutes.

Step 2: knead into a smooth dough, close the top cover of the toaster, and ferment at 26 ℃ for about 50 minutes.

Step 3: double the size

Step 4: take out the dough, add lard, knead it by hand for a while to exhaust, and divide it into equal weight small dosage after weighing

Step 5: divide the ham sausage into two parts after dressing

Step 6: flatten the small dosage and roll it into a tongue shape

Step 7: roll it horizontally and rub it into long strips

Step 8: entangle the intestines, and use some water to stick (or squeeze) the head and tail

Step 9: put oil paper at the bottom of the embryo, put it on the steamer for the second fermentation, to twice the size

Step 10: steam over high heat in cold water, turn to medium heat after boiling, steam this portion for about 20 minutes, and then remove the lid after 5 minutes.

Materials required:

Medium gluten flour: 100g

Low gluten flour: 200g

Ham sausage: right amount

Warm water: 160g

Yeast: 3 G

Salt: 1g

Lard: 10g

White granulated sugar: 30g

Note: the amount of water is only for reference, please reserve 10 grams in actual operation, depending on the degree of dry and wet dough. The time of fermentation depends on the local temperature. I ferment it in an air-conditioned room. Adding lard can make the skin of steamed buns more white and soft.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original