|
Method :
Sift the
flour and baking powder into a bowl. Make a well in the centre, add the
milk, sugar and lard. Mix to a soft dough with a wooden spoon. Cover the
dough with plastic wrap and allow to stand 20 minutes. Cut the sausages
in half, place in a bowl with the plum or hoi sin sauce and soy sauce
and stir to coat. Cover with plastic wrap and leave for 25 minutes. Dust
the bench with flour (use self-raising), tip out the dough and knead
lightly with floured hands until soft and smooth.
Roll the
dough into a thick sausage 30cm long. Cut into 16 pieces and cover with
a clean tea towel to prevent the dough drying out. Working with one
piece of dough at a time, rub the dough between lightly floured hands to
form a thin sausage about 10cm long. Wrap a dough piece around a piece
of sausage in a spiral leaving the ends exposed. Place on an oiled tray
and repeat with the remaining.
Line the base
of a bamboo or metal steamer with a circle of baking paper. Arrange the
sausage rolls on the paper, spacing them well apart. (The rolls may need
to be cooked in batches.) Cover the steamer and cook over a pan of
simmering water 12-15 minutes or until the dough is puffy and firm to
the touch. Repeat with the remaining rolls and serve immediately with
extra plum or hoi sin sauce, if desired.
Makes about 12
Chinese sausage (Lup Cheong) is a spicy
pork sausage available fresh or in airtight packets from Asian food
stores. Lard is essential to this dough and is available from the
refrigerated section of supermarkets or Asian food stores.
#Ads - Get the above cooking ingredients here at discounted price
|
