Chinese yam sausage bag

Published Feb 20, 2022 at 06:08am ET

Food Material List

1 High gluten flour (golden image) 450g
2 Low-gluten flour 50g
3 Yam mud 100g
4 Sausage (2) 70g
5 Egg 45g

Operational steps

1 Wash, peel and cut into small pieces. Put them in a high temperature bowl. Cover them and remove them after 4 minutes. Mash them with a rolling pin and put them in a cool place for reuse.
2 Cut sausages into small dices and set aside.
3 All ingredients except sausage and butter are stirred in a stirring bucket for 20 minutes.
4 Mixing finished, the dough surface is smooth, cut a small piece of dough for inspection, can pull out the gluten.
5 Add butter and stir the dough for 20 minutes. After stirring, cut a small piece of dough for inspection. The dough can easily pull out a transparent film and the dough is finished. (Many people ask about bread machine, all 40 minutes, why cant I film like this?) I have to say here that the bread machine brand is different, the power of bread machine is different, I use Baicui PE8990, the highest power is 800W, the lowest is 600 W, the power is different, the softening time is different!
6 Add the sausage and fold into the dough.
7 Put the dough in a warm place and ferment it to twice the size of the dough. (there are many kinds of auxiliary fermentation methods: it can be placed in a bread machine with fermentation stalls, oven heating water, microwave heating water, air tight foam box heating water and so on).
8 The dough is fermented and the exhaust gas is removed. Cut into three parts (300 grams, 2 parts, 445 grams, 1 part), cover with a warm cloth and relax for 15 minutes.
9 Take one of 300 grams of dough, roll it up and down, close it, put it in non-stick baking film, cover it with warm cloth and ferment to twice the size.
10 Another 300 grams of dough is divided into six parts on average. After two rolls, the dough is put into a small toast mould and fermented to twice the size with a warm cloth on the surface.
11 445 grams of dough were cut into nine parts on average, and rolled into a square mould. The dough was covered with a warm cloth and fermented to twice the size.
12 Baking: Preheat oven to 180 degrees in advance. Bake 300 grams of dough for 30 minutes and 445 grams of dough for 35 minutes.

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