Sausage Rolls
Overview
I'm tired of eating the original Hanamaki, let's change the taste for our family. Northerners love to tinker with pasta, and it is an indispensable staple food on ordinary people's dining tables. Hanamaki looks beautiful and has a soft texture. It is suitable for the elderly and children. In the morning, cook a bowl of thick millet porridge, a salted duck egg, a side dish, and a small flower roll. Hehe, it will be delicious.
Tags
Ingredients
Steps
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Weigh the required ingredients and set aside.
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Cut the sausage into small cubes and mix the five-spice powder with oil.
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Mix flour and yeast, and gradually add water to form a smooth dough.
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Cover the dough with plastic wrap and leave it in a warm place to ferment. It should be about 90 minutes or so. Poke a hole with your finger. If it does not shrink back, it proves that fermentation is complete.
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Take out the dough and deflate it, add a little dry flour and knead the dough. The more you knead it, the smoother it will be and it will no longer stick to your hands.
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Cut the large dough in half into two portions. Take one part and roll it into a rectangle.
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Brush the dough with oil and five-spice powder.
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Sprinkle an even layer of diced sausage.
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Roll it up from top to bottom and seal it.
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Then cut into 14 pieces with a knife.
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Every 2 pieces fall together.
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Use a chopstick to press down the center of the dough.
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Pull one side with both hands, stretch it longer, twist half a turn, and pinch the two ends together.
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Put cold water in the pot. After kneading, place the rolls on a drawer and let them rest for 20 minutes. Use the same method with another piece of dough. A total of 14 rolls can be formed.
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The woke Hanamaki gained weight again. Steam over high heat for 15 minutes. After turning off the heat, let it simmer for 5 minutes without opening the lid, then take it out and start it.
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The Hanamaki flavor with the flavor of sausage is really great.
