Sausage Wallet

By VicentaLakin

Sausage Wallet
A VERY NUTRITIOUS EVAPORATION PACKAGE, WITH PUMPKINS AND NOODLES, CONTAINING PACIFIC TUNA SAUSAGES, WHICH TASTE WELL AND CONTAIN LARGE PIECES OF FISH MEAT. TUNA MEAT IS HIGH CALCIUM FOOD, WHICH IS OFTEN CONSUMED IN WAYS THAT CONTRIBUTE TO THE HEALTH OF TEETH AND BONES, AND IS RICH IN NUTRIENTS DHA, WHICH ARE ESSENTIAL FOR THE DEVELOPMENT OF THE HUMAN BRAIN AND CENTRAL NERVOUS SYSTEM. THE AMOUNT BELOW CAN BE MADE UP OF EIGHT BRICK PACKS。

Recipe Recommendations

  • medium-gluten flour 270G
  • Tuna sausage 4 pieces
  • pumpkin puree 110g
  • water 43G
  • fine sugar 20g
  • yeast 2.5G
  • bamboo charcoal powder appropriate amount

Steps for Sausage Wallet

  • 1
    Pumpkin sliced thin, and after a few minutes of water evaporation, the spoon was used as a spare
  • 2
    The yeast melted water and poured it into the bread can and added sugar
  • 3
    Add flour and pumpkin mud and mix them with chopsticks
  • 4
    Then put the bread buckets in the east loaf, select the face for 10 minutes, watch the flour snorkel and then add a little water
  • 5
    And a nice pumpkin noodle is put in the tub, covered with a shampoo. It's hot in the room. Just ferment at the chamber temperature
  • 6
    Then we'll have a little black pasta, 6 grams of mackerel and 3 grams of water, and a little white pasta, 10 grams of flour and 5 grams of water, and cover the film
  • 7
    Take tuna intestines out of the freezer and drain water with kitchen paper. min
  • 8
    The sausage is split into two. One sausage makes two walls. Package
  • 9
    Pumpkin ferment twice as big
  • 10
    After exhausting the pumpkin noodle, split it into 50 grams each, for a total of eight
  • 11
    THE ELLIPTICAL SHAPE OF THE ELLIPSE, WITH A LONG EDGE DOWN A LITTLE BIT
  • 12
    Put the top half a sausage
  • 13
    Roll it up. Keep it tight. Keep it down
  • 14
    One of them is thin, and a little bit of it is a tail, thin, fan
  • 15
    Crushing a few stripes, cutting out a triangle, and the tail is almost formed
  • 16
    Put a hole in the other side with chopsticks and make fish mouths
  • 17
    Squeeze the back fins on the fish
  • 18
    Squeeze the scales on the fish with a little spoon
  • 19
    Cut your chest fins with scissors and put them in the steam pan
  • 20
    The white face is thin, and 16 circles are crushed with a round mouth
  • 21
    Black noodles pull a little bit out of it. Round them up in white. Move
  • 22
    Sticking fish' eyes on both sides of the head of the fish will make it stronger. Solid
  • 23
    It's hot, it's hot, it's hot for 15 minutes, it's hot for 3 minutes
  • 24
    Bite one because of the intestines. Pumpkin evaporation is delicious

    • Sausage Wallet Make Tips

    1. The water intake of flour and pumpkins varies, and the amount of water is for reference purposes only. 2. Sausage shall be unfrozen for dry water reuse. 3. The tails must be thin. 4. The pressure stripes should be deep, otherwise the texture cannot be seen after the steaming. 5 First the fish body, then the whole body, and then the rest, so that the fermentation can be consolidated。

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