Recipe Ingredient
- 300g pau flour, sifted
- 1½ tsp double-action baking powder
- 1/4 tsp salt
- 1¾ tsp instant dry yeast
- 70g castor sugar
- 150ml lukewarm water
- 1/2 tbsp corn oil
- 10 small chicken sausages
Instructions
- Dissolve sugar in lukewarm water. Drop in the yeast and let stand for 10 to 15 minutes until yeast turns frothy.
- Sift flour and double-action baking powder into a mixing bowl and add in salt. Make a well in the centre, pour in the frothy yeast mixture and add in oil. Mix well into a firm dough.
- Remove dough onto a lightly floured tabletop and knead for at least 10 minutes. (Should dough stick to the table, sprinkle lightly with a little flour every now and then.) Gather the dough into a ball and cover with a damp tea towel. Let it rise for one to one and a half hours or until it doubles in size.
- Punch down the dough then leave covered for 20 to 25 minutes for it to rise again.
- Sprinkle tabletop lightly with flour again and knead the dough until smooth.
- Roll dough out into a flat piece of rectangle. Cut the rectangle into 5cm strips.
- Take a strip and wind round a sausage. Roll strip up, with only the tip of the sausage showing. Place the roll on a piece of greaseproof paper.
- Steam the rolls over rapid boiling water over a high heat for 12 minutes. Serve rolls hot.
