Sausage rolls
By VicentaLakin
Recipe Recommendations
- bread flour 180 grams
- water 120 grams
- yeast 3 grams
- fine sugar 20 grams
- salt 3 grams
- condensed milk 25 grams
- egg liquid 50 grams
- butter 20 grams
- sausage of 8
- salty and sweet
- roast
- ten minutes
- ordinary
Steps for Sausage rolls
1
The material of the Chinese pasta will be alive and smooth。
2
Covers the film, warms it and ferments it to about four times the size。
3
All materials (except butter) that are added to the main noodle are rolled into the extension phase, with softened butter being added to the full phase (the noodle removes thin, hard to break film). Cover the film, wake up for 30 minutes。
4
The fermented pasta is ventilated into eight pieces, rolled round and covered with laxity for 15 minutes。
5
Take a noodle, grow a square, get a thin bottom。
6
In the middle of the face, cut into strips。
7
Put sausages on top。
8
Roll it up, plastic。
9
Open up to the grill, prepare the tarp。
10
When the fermentation is twice as large, the surface brushes the egg fluid。
11
Put it in a pre-heated oven, 170°, up and down, in the middle. 15-20 minutes。