Ingredients
300 g flour
1 1/2 tablespoons cooking oil
1/2 cup water
2 1/2 teaspoons baking powder
85 g sugar
4 sausages
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Chinese home comfort food — dumplings, noodles, stir-fries, family
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium five spice — char siu, roast duck, braised pork belly
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Chinese home comfort food — dumplings, noodles, stir-fries, family
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium five spice — char siu, roast duck, braised pork belly
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Pastry-. Sift the flour and baking powder on to a working surface and make a well in the center. Cream the oil and sugar with the warm water, then pour into the well. Gradually work in the flour and mix into a soft dough. Knead until a smooth dough is formed. Cover with a damp cloth and set aside for 50 minutes. Turn the dough on to a lightly floured table and roll out into a 0. 6cm thick rectangle. Cut the rectangle into 1. 2cm X 20cm strips. Filling-. Wash and halve the Chinese sausages lengthwise. Cut into 7. 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages. Put each roll on a sheet of oblong paper, then arrange in a steamer. To Complete-. Bring half a wok of water to the boil over high heat and sit the steamer in the wok. over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes. Remove and serve hot.