Chinese Sausage Rous
|All purpose flour||750 Milliliter (3 Cups)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Sugar||125 Milliliter (1/2 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|Warm water||185 Milliliter (3/4 Cup)|
|Vinegar||1⁄2 Teaspoon (2.5 Milliliter)|
|Chinese sausages||7 , halved|
|Oil||15 Milliliter (1 Tablespoon)|
|Red bean paste||1 1⁄2 Teaspoon|
|Brown sugar||30 Milliliter (2 Tablespoon)|
|Oyster sauce||1 Teaspoon (5 Milliliter)|
|Water||125 Milliliter (1/2 Cup)|
|All purpose flour||1 Tablespoon|
1 Sift flour and baking powder into a bowl. Add sugar and work in butter. Use half the warm water to combine ingredients. Add a little bit more water gradually to work the flour into a dough and knead until smooth. Cover with a damp cloth and set aside for 1 1/2-2 hours until doubled in size.
2 To Make Filling: Steam Chinese sausages for 7 minutes. Place oil in a pan to heat. Add red bean paste, sugar, oyster sauce, water and salt. Add flour to mixture and stir until lumps disappear. Add sausages and let cool.
3 Roll the soft dough into a sausage-shaped roll. Divide into 14 portions. Press each into rectangular shape, 2 inches (5 cm) wide. Put sausage on one side of pastry and roll towards center. Place on a rectangular piece of wax paper, sealed edge facing down.
4 Place sausage rolls in a steamer and steam over high heat for 12-15 minutes.