葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

【Steamed Scallion Chinese Sausage Rolls】
MaomaoMom

Like the westerners often eat bread for breakfast, Chinese people love their steamed scallion rolls. Follow me, you can enjoy this soft and delicious rolls with your family.

腊肠花卷1 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls
Prepare time: 20 minutes
Cook time: 14 minutes
Standard time: 90-120 min.
Level: low
Serves: 12 servings

Ingredients:

Dough:
1) 2 cups unsifted all-purpose flour (320g), 1.25 tsp baking powder, mix well;
2) 1 cup minus 2.5 tbsp luckwarm water (200-210 g), 1/4 tsp sugar, 1.25 tsp fast rising yeast ;
3) 2 tsp avocado oil or other cooking oil;
Filling:
4) 2 tsp cooking oil, 2/3 salt, 1/4 tsp chicken broth mix, 1/4 tsp black ground pepper;
5) 3 green onions, roots removed and only keep green top, rinsed and finely chopped;
6) ½ Chinese pork sausage (20g), finely chopped.

Directions see the video:

花卷 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

1: Dough: Combine flour and baking powder in a medium sized bowl and mix well (Picture 1, left). Mix all ingredients of Ingredient 2) in a container and let stand for 5minutes (Picture 1, right). Pour the yeast water mixture into the flour mixture, and combine to mix Add 2 tsp oil, then knead for a few minutes (Picture 2). Cover with a damp cloth or a lid and set aside in a warm place until it doubles in volume).

腊肠花卷final 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

2: Gently knead the dough for a few times and form a log. Press down and roll out the dough into a 0.3-cm thick rectangle. Drizzle 2 tsp oil and brush evenly, then scatter salt, chicken broth mix and black ground pepper evenly over the top. Fold in half from left to right and top to bottom a few times to distribute them evenly. Scatter chopped onion and sausage over the top (Picture 5).
3: Roll tightly from bottom to top to form a log and cut evenly 12 portions (Picture 6). Put a chopstick over the center of top side and press down (Picture 7). Then pinch both ends together from the back to form a beautiful roll (Picture 8). See details in the video.
4: Cut parchment paper into 2.5-in squares and place rolls on top. Place them inside a steamer rack, and let them stand for 45-75 minutes until volume increases by 50%. You could add 4 cups boiling water to the steamer pot and place the rack on top, cover with lid. This way will speed up the rising of rolls. Place the steamer pot on high heat. Bring water to a boil, then steam the rolls for 8 minutes. Reduce to medium heat and steam for another 2 minutes, then minimum heat for 2 minutes. Remove from heat and stand for 2 more minutes before opening the lid. Serve rolls warmly.

pf button big 葱香腊肠花卷Steamed Scallion Chinese Sausage Rolls

You might also like:

This entry was posted in Bread, 主食. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>