Tuesday, October 23, 2018

Steamed scallion Sausage twisted rolls 【葱花火腿花卷】

My scallions are still doing great even though the weather is getting colder, so I picked a bunch to make this Steamed Scallion Sausage Twisted Rolls. I am going to miss using my homegrown scallion during the winter months!


For dough:
300 gm All purpose flour (I used Organic Unbleached flour)
150-160 ml lukewarm water/milk
5 g  Active Dry Yeast
2 tbsp/30 gm Castor/ Powdered Sugar
1 tbsp oil

1 link cooked Sausage (chopped)
2 cups of chopped scallions (mix with a little bit of baking powder)
1/2 tsp salt
1/4 tsp pepper powder
A pinch of five spice powder
1 tsp of sesame oil

300 克 中筋面粉
150-160 ml 温水/牛奶
5 克 酵母
2 大勺/30 克 糖
1 大勺 油

1 根 火腿肠 (切碎)
1 大碗 葱花 (加一点点的小苏打拌匀)
1/2 小勺 盐
1/4 小勺 胡椒粉
一点点的 五香粉
1 小勺 香油/麻油

1. Add sugar and yeast to lukewarm water/milk until it becomes frosty.

2. Place flour with the frosted milk/water in a bread machine and knead into a soft dough, add 1 tbsp of oil and knead until smooth again.

3. Cover the dough and let it rise for 45 minutes or until double its size.

1. 把糖、温水/牛奶和酵母拌匀静置十分钟至发泡。

2. 把牛奶/水和面粉放到面包机里和成团,加入一勺油和成一个软硬适中的光滑面团。

3. 把面团加盖发酵45分钟或至双倍大。

4.  Knead the dough and roll into a thin rectangular shape about 1-2 mm in thickness. Evenly sprinkle salt, pepper powder and five spice powder over the dough.

5. Spread some sesame oil, place chopped sausage and scallion over the dough, leave about 1/2 inch at the edges.

6. Roll the dough up to form a long roll, cut the roll into 12 equal parts, about 1 inch in width.

4.  取出面团把空气揉出,再揉紧致光滑后擀开成长方形,厚度大约1-2毫米。均匀撒上盐、胡椒粉和五香粉。

5. 均匀抹上一层香油后撒上切碎的火腿肠/香肠和葱花,边上留出一点空隙。

6. 卷起成长条状,切成十二个等份,每份大约一寸宽。

7. Place one portion of the roll on top of another, use a bamboo stick to press in the middle of the rolls, pick the rolls up and lightly pull from each end to lengthen the dough.

8.  Place index finger underneath the rolls and wrap the rolls around the ringer and press to seal at the bottom of finger to form a twisted roll. Place the roll on the table and lightly tucks the edges underneath the roll to make it looks neat.

9. Repeat steps to all the rolls, let the rolls rest for about 20 minutes. Steam at high steam in a steamer for 15 minutes. Turn the steamer off and let the rolls rest in steamer for 5 minutes before removing it from the steamer.

7. 取两份面团叠起后用一根竹签在中间部分压出一个压痕,取面团左右两边拉长。

8. 把拉长的面团绕着食指围一圈后底部捏紧。放到案板上稍微整型即可。

9. 重复把花卷都做好,二次发面15-20分钟后上蒸笼,上汽后大火蒸15分钟,静置5分钟再开盖即可。

1 comment:

  1. Gonna try to make this. Looks delicious. Thanks for sharing!