Scallops and sausages

It's easy to make. It's got a moist tone and a scallop. It's usually full of meat, but I put a little sausage in it, and it's appreciated. When you eat, open the shell, you'll be surprised to find that there's a scallop in it. Although it's not real, it's a sausage made of tuna meat, and the smell fits with the scallops。

Recipe Recommendations

stone mill flour 250g
fine sugar 15g
milk powder 15g
sausage 1 piece
water 130g
yeast 2.5G
corn oil appropriate amount

light
steamed
an hour
ordinary

Steps for Scallops and sausages

yeast soluble in water

Flour and milk powder in the basin

Add Snack

Let's get even first

Pour it in yeast and mix it in a form

It's rough when it's done with a hand and a noodle

And continue to ferment twice as much at room temperature with smooth noodles

The fermented noodles take out the exhaust, rub it for a few minutes, and grow the strip

You cut into seven equals, and without a big bubble, your face is covered

Let's round up the little noodles and turn them into goose eggs

Ellipse

A thin layer of oil at 1/2

Collapse Down

I'm gonna use a scratchboard to break out a vertical line

Squeeze both ends. Squeeze inward

Press down where you're standing in the middle. Hold on to both ends

Open the shell and put the sausage in the middle

All the scallops are put on the oilpaper, in the steam cage. About 15-20 minutes

When the water in the pot is boiled, put it in a steam cage, 10 minutes in a small fire, then shut it down, and then go on for four minutes and turn on the lid