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Chinese Sausage Rolls

Recommended Lap Cheong

Cocktail Lap Cheong

Sausage

16 portions of cocktail lap cheong

Ingredients A

Pau flour half a teaspoon,  water 100ml, instant yeast 10g, sugar half a teaspoon

Ingredients B

Pau flour 500g, sugar 100g, shortener / cooking oil 40g water 100ml

Method:
  1. Mix ingredients A and let it proof for 15 minutes. After 15 minutes, bubbles will be formed result of the yeasts activity.
  2. Mix ingredients B in another mixing bowl. Add in the mixture from step 1 and knead well until the dough is smooth.
  3. Cover the dough in bowl with a damp cloth and let it proof for 20 minutes.
  4. Divide the dough into 16 portions.
  5. Roll individual dough into a strip of 30 cm long.
  6. Spiral the dough around the sausage.
  7. Repeat the process for the remaining portions of dough and cocktail sausage.
  8. Leave it proof for 45 minutes
  9. Steam the sausage rolls for 20 minutes. Careful not to allow condensed water from lib drip onto the sausage rolls.
  10. Eat it when hot to enjoy the soft pau skin and great taste.

 

适用腊味

节肠

腊肠

16节

材料 A

麵粉半茶匙, 水100毫升, 酵母10克, 糖半茶匙

材料 B

麵粉500克, 糖100克, 白油 / 食油 40克, 水100毫升

做法
  1. 把材料A混合,靜置15分鐘至出現泡沫狀。
  2. 把材料B混合均匀,加入步骤(1)的材料后揉匀至表面光滑的麵團。
  3. 把麵團置入一盤中,蓋上濕布待發酵大約 10分鐘。
  4. 将麵團分成16等分.
  5. 用手把每份小麵團搓成長條,約30cm 長。
  6. 把臘腸捲在中央做成臘腸卷。
  7. 重复把其他的小麵團和臘腸做完。
  8. 继续發酵約 40分鐘。
  9. 蒸約20分鐘,小心避免冷凝水滴在麵包上面。
  10. 趁熱吃,包皮柔软味道好。