A sausage roll that is popular with children.
Flour and water yeast are good. After one hour of fermentation, simmer for another 10 minutes, remove the air and divide into small aliquots.
The sausage is cut from the middle, and the dough is stretched and rolled onto the sausage.
Roll the sausage rolls and ferment them in a steamer for another 20 minutes.
Steam for 3 minutes on high heat and steam for 15 minutes.
1 wax length can be cut according to the length required. 2 After steaming, do not rush to expose the pot. After three minutes, the temperature will drop slightly and then the pot will be exposed, so that the surface will not be uneven due to the sudden drop in temperature.