Ham sausage rolls

As a northerner, most of his pasta is covered in buns and his son doesn't like it, so I'm gonna have to spend some thought on it, the bouquets and the buns in exchange for it, today's steamed ham intestines, the corn sausages that his son likes, the sweet taste of it, and he ate three in a breath。

Recipe Recommendations

flour 300 grams
corn dog of 5
yeast 5 grams

original
steamed
several hours
simple

Steps for Ham sausage rolls

The yeast will be released with a little warm water, poured into the flour, then slowly added to the warm water and the noodles, and will be covered with a red film for about two hours。

It's fermented when it's twice as big。

Remove the ham sausage from the packaging and cut in two parts. The fermented pasta is removed, the air is released, smoothed into a smooth pasta, split into small agents, and growing strips. The ham entanglement is then made of ham entrails。

Once the ham intestinal rolls have been completed, they are placed in the steam pan, covered with a lid, and eject for 20 minutes. Then it's on fire and it's 15 minutes to steam。