Sausage roll
By VicentaLakin
This sausage roll is good for breakfast, and the kids have been very fond of it, and the steaming buns have been doing a couple of things recently, and they're just making a chart of the process, so they can distribute the recipe。
Recipe Recommendations
- medium-gluten flour appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- sausage appropriate amount
Steps for Sausage roll
1
Temperature water with yeasts combined with fermented flour and soft-skinned flour, and fermented in warmth。2
To be fermented to about twice the size of the flour, the finger is punctured without convulsion, and repeated vents are removed. I've mostly made buns, only a little sausage roll。3
It's the right size after the exhaust。4
And then it's about 30 to 35 centimeters long。5
And We made the golden pellets of ham, and all of them were two, and We wrapped the long stripes around them from one head, and both of them pressed their fingers on them。6
All the good sausage rolls cover the film in two rounds。7
After two rounds, the cold water enters the steam pan and the fire burns for about 12 minutes。8
It's three to five minutes after the fire's off。9
Completed ChartSausage roll Make Tips
1. I use a golden pellets of ham, which are split into two, if the size of the face is adjusted to the size of the other ham sausages. 2. The steaming time is adjusted to the size of the sausage rolls and is then taken out after 3 to 5 minutes after the fire has been shut down。