Chinese sausage steamed buns
*makes 18 buns
3 Chinese sausages, cut one into 3pcs, soaked in hot boiling water for 5mins, then halved, total 18pcs
2 cups Hong Kong flour/All purpose flour
1 cup cake flour
1tsp yeast, mix with 1tbsp lukewarm water, set aside for 5mins
3tbsp corn oil
Steam over high heat for 20mins.
- Mix all dough ingredients, knead the dough until it forms into an elastic and smooth ball, which takes about 10 minutes. The dough should not stick to your hands, and be quite stretchy. Set aside to rest for 60mins.
- Divide dough into 18 small balls (weight about 35gm per ball)
- Flatten it and put a piece of sausage and roll it up, set aside to rest for another 15mins.