A Chinese-style sausage roll that children love to eat

I rarely eat frozen food from the supermarket, and I always learn how to make it myself. With the appearance of the sausage roll in my memory, it was perfect the first time I made it, so I will share it with everyone! Chinese pastries are basically as long as they can be made, and the rest are ✌️ all the same

Ingredients

Sausages 7 root

All-purposeflour(bunflour) 500 gram

Warmwater 265 gram

Sugar 15 gram

salt 5 gram

Cooking Instructions

The material is as shown in the picture, the salt was not shot in! Many people can't tell the type of flour, and low-gluten flour is used to make biscuits and cakes; all-purpose flour is made into buns, dumplings, and noodles; High-gluten flour is used to make Western-style bread! In particular, it should be noted that try not to buy "spontaneous powder", the so-called spontaneous flour is a powder that already has a large amount of yeast in it, in fact, our family has always been 500 grams of flour and 3-4 grams of yeast ratio, basically will not fail!
The room temperature in Hangzhou is now around 20 degrees, I used warm water to help fermentation, remember that the temperature is not too high, the yeast will be scalded to death, and the sugar is also put in and stirred, it doesn't matter if the yeast is not completely dissolved.
Salt, flour + yeast syrup, stir into a thread.
Basically, you can knead up to 500 grams of flour by hand, and I feel that it is easier to knead with warm water than with cold water. Knead until three rays, the basin, hands, and dough are clean. (The key point here, because the water absorption is different for different flour brands, so the gram weight of water is for reference only, you can keep 20 grams first, knead it into a ball to see, not enough to add water, the dough is too bad to add some dry powder)
I used the oven in one go, added a bowl of hot water, and fermented at 28 degrees.
Fermented to about two volumes, finger poke holes without collapsing! I'm a little bit of a sign of this, if the whole dough has collapsed to the bottom after a poke and the alcohol smell is very strong, it is completely over-fermented. This fermentation time depends on the state of the dough, and I may have sent it for more than two hours.
The honeycomb shape is the inside of the hair when the hair is opened, which is a sign âœ… of good hair
Continue to knead the honeycomb-shaped dough until the surface is smooth, the smoother the better. If it weren't for the lack of water, anyone could knead it so brightly, and the dough would be smooth and smooth. The dough is bumpy on top, and the steamed pastry is uneven.
This time the sausage is a little long, so one dough 28 grams. 500 grams of flour made 28 rolls.
Roll out into a long piece and make a little powder on the board, otherwise it will stick directly to it. Don't make too much either, the roll will slip. Rolling out the long one is actually emptying the air, otherwise the air in the long strip is not discharged, and it is easier to have bubbles when steamed.
Roll it up from top to bottom, leaving no gaps when rolling it up. Keep the board clean and get a little dry powder, otherwise it will slip when you roll it into strips.
Then start pressing the dough onto the cutting board and rolling it into thin strips. If it cracks slightly, it rolls up to the back.
Cut into four is too fine, not as good as the first time with a thin ham sausage, the bottom sticks to the sausage strips and winds it clockwise upwards.
This batch of sausages is a Sea Overlord black pearl sausage bought by Hema, it's too coarse so I'm all four!
(I can't adjust steps 14 and 15 well, the order needs to be changed)
Go around to the top and press the interface tightly on the back, otherwise it will be warped as soon as it ferments. It will look better if you go around 4-5 times, and of course it depends on the length of the sausage.
The oven is 38 degrees for secondary fermentation, and if there is no fermentation box at home, make a bowl of hot water and put it in the microwave oven, the microwave oven has good sealing, the key is to continue to have heat, and the microwave oven should continue to change the hot water.
The texture of the dough is still very clear. If the second hair of the dough has obvious lines, it will become lighter, and the finished steamed product will also have light textures, and the hair will not be so beautiful and soft!
Steam in a pot with cold water for 10 minutes, turn off the heat and simmer for 3 minutes. (The next few pots are all hot water, about 7.8 minutes of steaming), turn off the heat and be sure to simmer for 3-5 minutes, certainly, definitely âš ï¸
The steamed sausage steamed buns are white and fat.
This time, the sausage was too long to buy, and the cut in half was too short, and the finished product was still beautiful for the first time. This time press two red beans and it is a caterpillar !
Because the cut sausage is too fine, it makes the temperament of a merchant.
The last time I used ham sausage, it obviously looked better, and this batch of ham sausage was also a thin batch. The pure meat content in ham sausage is too low, and it is mainly starch, so I think it should be made with pure meat sausage as much as possible.
The sausage I made for the first time also looks better than this time, and the rolls that are short and fat and then show a little sausage will look better!