Since I learned how to knead the dough, I have always wanted to try a Chinese dim sum. In fact, it is not difficult to do it, because you want to do it. Fang Zi is from Xiao Kitchen
Cut the sausage and tear off the casing.
Add the yeast, warm water, flour, and sugar to the container in turn, and then stir it with chopsticks, then rub it with your hands and let it stand for 10 minutes in warm place.
The dough was divided into 6 portions, rolled into a round shape, rolled up from the top to the bottom, and the strips were elongated.
Take a sausage and evenly wrap the long strip.
After the roll is finished, place the sausage roll on the steamed steamer and let it stand for 30 minutes in a warm place.
After 30 minutes, add cold water to the steamer and put on the cage. After the water is turned on, steam for 20 minutes to turn off the heat, then simmer for 3 minutes.
The speed of various yeasts is not the same. I use the Yanshan brand, which is faster and can be mixed directly with flour and water. If it is An Qi, you need to soak for 10 minutes in advance.