CHINESE SAUSAGE ROLLS

Preparation Method :

• Sift flour and baking powder in a bowl. Add sugar and rub in butter. Use half the warm water to combine ingredients.
• Add a little more water gradually to wok the flour into dough and knead until smooth. Cover with damp cloth and set aside for 1½ hours until doubled in size.
• To make filling, steam Chinese sausages for 7 minutes. Place oil in a pan to heat.
• Add red bean curd paste, sugar oyster sauce, water and salt. Add flour to mixture and stir until lumps disappear. Add sausages and cool completely.
• Roll the soft dough into a sausages shaped roll. Divide into 14 equal portions. Press each into rectangular shape, 5 cm wide.
• Put sausage on one side of pastry and roll towards center. Place on a rectangular piece of greaseproof paper, sealed edge facing down.
• Boil some water. Place sausage rolls in a steamer and steam over high heat for 12 - 15 minutes.