How to make sausage rolls

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  1.Weigh the required ingredients and set aside.

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  2. Cut the sausage into small cubes and mix the five-spice powder with oil.

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  3. Mix flour and yeast, and gradually add water to form a smooth dough.

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  4. Cover the dough with plastic wrap and place it in a warm place to wait for fermentation.It should be about 90 minutes or so.Poke a hole with your finger.If it does not shrink back, it proves that fermentation is complete.

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  5. Take out the dough and deflate it, add a little dry flour and knead the dough until it becomes smoother.It’s not sticky anymore.

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  6. Cut the large dough in half and divide it into two parts.Take one part and roll it into a rectangle.

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  7. Brush oil and five-spice powder on top of the dough.

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  8. Spread a layer of diced sausage evenly.

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  9. Roll up from top to bottom.

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  10. Seal the seal.

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  11.Use a knife to cut into 14 parts

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  12.Every 2 pieces fall together.

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  13.Use a chopstick to press in the middle of the dough.

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  14.Pull one side of both hands, stretch it longer, twist it half a turn, and pinch both ends together.Together.

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  15.Put cold water into the pot.After kneading, place the rolls on a drawer and let them rest for 20 minutes.Use the same method with another piece of dough.A total of 14 rolls can be kneaded.

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  16. The risen Hanamaki has become fatter again.Steam over high heat for 15 minutes.After turning off the heat, let it simmer for 5 minutes without opening the lid, then take it out and start it.

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  17. The taste of the Hanamaki with the flavor of sausage is really amazing.