Sausage roll
By VicentaLakin
The memory of childhood, remembering once a dollar and three under the sky bridge, is now a long-standing memory of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the past, of the present, of the past, of the past, of the past, of the past, of the past, of the present, of the past, of the present, of the present, of the present, of the past, of the past, of the past, of the past, of the present, of the present, of the present, of the present, of the present, of the second, of the present, of the second, of the second, of the present, of the second, of the present, of the second, of the second, of the present, of the second, of the second, of the second, of the second, of the second, of the second, of the second, of the second
Recipe Recommendations
- low-gluten flour 200g
- yeast 2g
- white granulated sugar 3g
- water 75g
- salt 1g
- sweet sausage a
- salty and sweet
- steamed
- several hours
- simple
Steps for Sausage roll
1
Put yeast, white sugar and salt together in half of the water, evenly mix it, slowly and slowly into the surface, then slowly and slowly into the surface, with the second amount of water in its grasp, with flour and smooth noodles2
Put the noodle in a small tub, seal it with a shampoo, put it in the oven, ferment about 30 degrees for an hour, put a glass of water next to the basin, and increase the humidity3
One hour later, the pasta fermented when it was 2.5 times larger4
scratch the wieners into small pieces, squeeze the air out of the fermented noodles, split them into small groups of about 8g, and grow the strips, and wrap them around the wieners cut into small pieces
5
put the finished sausage rolls in the steam cage for about 20 minutes, then the fire will ferment, about 15min