Double-coloured cheese sausage bag
By VicentaLakin
Cheese and sausages have always been the pets of the food industry, a good meal, and as long as cheese and sausages are added, that tastes absolutely fine. I recently found a new sausage, a cheese salami for Jenny Jane. I thought all I could call cheese was a little bit of cheese or cheese powder, and when I didn't think I'd cut it, I could see a lot of light yellow cheese, not grains. And you can see the texture of pork with sausages cut across. It's definitely a real meat sausage. It's easy to eat. I've always loved intestinal buns, and this time a little bit of change has been made on the basis of a common intestinal bag, which is a two-colour spiral, and is no longer a long strip, but a small slice, which is easy for kids to eat. The fragrances and salty fragrances of cheese in their sausages are overwhelming。
Recipe Recommendations
- ordinary flour 300g
- Jenny Delicious Cheese Children's Sausage 3 pieces
- water 140g
- yeast 2g
- sugar 3g
- red rice flour 2-3g
Steps for Double-coloured cheese sausage bag
1
Prepare the required food。
2
With the exception of sausages and red powder, the rest of the material is evenly mixed and rubbing into smooth noodles。
3
One of the noodles will be in two, one of which will be covered with wet cloth to prevent surface drying. And the other part adds red powder, evenly。
4
the thin side of the two pieces of noodles is reduced to one millimeter each, ensuring that the heads of the two sides are roughly equal in width and even in size。
5
The two pieces overlap, red below, with a light pressure with a cane, flattening the two pieces of skin。
6
Put on the cheese sausage, start at the end。
7
Scrolls into cylinders, and rolls down softly, so that the interfaces are sticky。
8
Cuts the sausage rolls into columns of the same size。
9
Water is added to the steam cages, oil paper or drawers are laid in the steam cells, and the cut sausage rolls are coded on the steam cells, with a fermentation cap。
10
It fermented twice as big, I fermented for almost 40 minutes, steamed in cold water, and then the water turned into fire for 12 minutes。