Asian Sausage Rolls Recipes
ASIAN SAUSAGE ROLLS
As soon as I started reading the ingredients for this recipe my mouth started watering. These will be on the table at our home for Super Bowl Sunday - always a HUGE day for us! Recipe is from the Shelburne Inn in Seaview, Washington.
Provided by Pinay0618
Categories Pork
Time 58m
Yield 30-40 appetizers
Number Of Ingredients 21
Steps:
- Sausage Mixture:.
- Sauté the first 8 ingredients, breaking up the pork into very small clumps.
- Then add the remaining ingredients and cool to room temperature.
- Sourdough Refrigerator Biscuit dough:.
- Soften yeast in water.
- Sift dry ingredients. Cut in butter. In separate container mix liquid ingredients together. Add to dry ingredients all at once and stir until just moistened, no longer.
- Turn out onto a floured surface and knead a few times, adding just a little flour to keep the dough from sticking. Roll out to a thickness of one inch, cut into rounds 2 ½ inches in diameter, and place on a greased baking sheet with sides touching.
- Refrigerate overnight, covered with plastic wrap, or bake right away in an oven pre-heated to 400 degrees for about 18 minutes.
- Using Sourdough Refrigerator Biscuit dough, roll out a fistful of dough on a lightly floured surface to a thickness of about 1/4 inch. Cut rounds of about 2-1/2 inches. Then roll each round again to make it thinner still. Then place about a Tablespoon of the sausage mixture in the center of the dough. Gather up the ends and pinch to form a sealed ball. Place on a greased baking sheet. Before baking, brush each roll with an egg wash (one egg yolk plus two teaspoons of cream) and top with sesame seeds. Bake in a 375 degree preheated oven for about 18 minutes, until nicely golden brown.
- Serve warm.
Nutrition Facts : Calories 213.1, Fat 11, SaturatedFat 5.4, Cholesterol 27.8, Sodium 305.1, Carbohydrate 22.6, Fiber 1, Sugar 2.3, Protein 5.8
CHINESE SAUSAGE ROLLS RECIPE
Make and share this Chinese Sausage Rolls Recipe recipe from Food.com.
Provided by Jane Gib
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pastry-.
- Sift the flour and baking powder on to a working surface and make a well in the center.
- Cream the oil and sugar with the warm water, then pour into the well.
- Gradually work in the flour and mix into a soft dough.
- Knead until a smooth dough is formed.
- Cover with a damp cloth and set aside for 50 minutes.
- Turn the dough on to a lightly floured table and roll out into a 0.
- 6cm thick rectangle.
- Cut the rectangle into 1.
- 2cm X 20cm strips.
- Filling-.
- Wash and halve the Chinese sausages lengthwise.
- Cut into 7.
- 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages.
- Put each roll on a sheet of oblong paper, then arrange in a steamer.
- To Complete-.
- Bring half a wok of water to the boil over high heat and sit the steamer in the wok.
- over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes.
- Remove and serve hot.
Nutrition Facts : Calories 190.7, Fat 6.9, SaturatedFat 1.9, Cholesterol 13.4, Sodium 195.1, Carbohydrate 26.4, Fiber 0.7, Sugar 7.1, Protein 5.4
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SAUSAGE ROLLS (HONG KONG STYLE) - HOW TO MAKE IT AT HOME
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- Prepare the TangZhong (the water roux) TangZhong (water roux) is the secret weapon to make this bread soft and fluffy. Here are the steps. Combine the bread flour and water in a small pan until there are no more lumps.
- Combine all the ingredients. Combine the bread flour, the water roux that we have made, sugar, salt, egg, water, and yeast. Here is a brief explanation for each ingredient.
- Use an electric mixer or bread machine to make buns. I have tried to knead the dough by hand, but an electric mixer always yields a better result. Although in theory, you can knead the dough until the gluten is thoroughly developed, it does not happen in practice (to me at least).
- Bulk fermentation. By now, the dough should look like an elastic ball that stays clean from the mixing bowl. Cover the dough with a damp cloth and let the dough double in size.
- Punching, portion, rounding, resting and folding the dough. Punching. Use your fist to punch down the dough to squeeze out the gas. Punching helps to release as much gas as possible so that it is easier to manage.
- Prepare the sausage. You may want to use short sausages for convenience, but I use my favorite foot-long sausage in this recipe, which I need to cut them into short sections.
- Shaping. Let’s break down the technique I use to wrap the sausage with the dough. Portioning. Divide the dough into the portions you want basing on the average weight of each hot dog bun, as mentioned earlier.
- Proofing. Cover the sausage rolls with a damp cloth. Let the sausage rolls rise for the second time. The dough will double in size after twenty to thirty minutes.
- Baking. Brush the top of the sausage rolls with egg wash. Bake in the preheated oven for twenty minutes at the middle rack at 190°C/375 °F, both top and bottom temperatures.
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