ham roll
I tried it for the first time, but it was very decent. The finished product had smooth surface and was white and fat. It was very successful. It was well received by LG and my daughter. It seems that I really have the talent for cooking delicious food. Oh, keep working hard, huh
Recipe Recommendations
- fresh milk 100 grams
- flour 200 grams
- yeast 2 grams
- ham sausage appropriate amount
- sugar 2 grams
Steps for ham roll
1
Raw material diagram.
2
Heat the milk until it is warm. Dissolve the yeast and sugar in the milk and let stand for 5 minutes.
3
Slowly pour the milk into the flour bowl and stir with chopsticks.
4
Knead the flour into a ball and cover it with plastic wrap to wake up.
5
I woke up for 40 minutes, and the dough was twice as big as before, with honeycomb tissue in it.
6
Place the awakened dough on the plate and knead it, exhaust the air, and knead it into long strips.
7
Cut into small doses.
8
Cut the ham sausage in half.
9
Knead the small doses into thin strips, about 2.5 times the size of the cut ham sausage.
10
Wrap the slender strip around the ham sausage, and so on (as for how many times you wrap it, you can wrap it how you like, feel free to).
11
Place the finished rolls on the panel and let stand for 15 minutes.
12
Brush oil on the steaming grid of the steamer, load in the ham rolls, place cold water on the pan and steam on high heat for 15 minutes, and turn off the heat.