Recipe: Steamed Sausage Rolls

Steamed Sausage Rolls

Ingredients

300g pau flour, sifted

1½ tsp double-action baking powder

1/4 tsp salt

1¾ tsp instant dry yeast

70g castor sugar

150ml lukewarm water

1/2 tbsp corn oil

10 small chicken sausages

Method:

Dissolve sugar in lukewarm water. Drop in the yeast and let stand for 10 to 15 minutes until yeast turns frothy.

Sift flour and double-action baking powder into a mixing bowl and add in salt. Make a well in the centre, pour in the frothy yeast mixture and add in oil. Mix well into a firm dough.

Remove dough onto a lightly floured tabletop and knead for at least 10 minutes. (Should dough stick to the table, sprinkle lightly with a little flour every now and then.) Gather the dough into a ball and cover with a damp tea towel. Let it rise for 1 to 1½ hours or until it doubles in size.

Punch down the dough then leave covered for 20 to 25 minutes for it to rise again.

Sprinkle tabletop lightly with flour again and knead the dough until smooth.

Roll dough out into a flat piece of rectangle. Cut the rectangle into 1.5cm strips.

Take a strip and wind round a sausage. Roll strip up, with only the tip of the sausage showing. Place the roll on a piece of greaseproof paper.

Steam the rolls over rapid boiling water over a high heat for 12 minutes. Serve rolls hot.

 

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