Chinese Sausage Steamed Buns 臘腸卷

每次到費城中國街，一定要逛好幾家麵包店，才能買得到的~~廣式臘腸卷。麵糰非常細滑有些咬勁，配上臘腸特别的味道，不管是早餐、宵夜、零嘴皆受歡迎。我的配方不見的正宗却一樣地好吃，麵糰少糖少油之外，臘腸没有用油炒過，直接包入做法簡單。

Ingredients

Makes 8 buns

• 250g unbleached all purpose flour or all purpose flour
• 140g lukewarm milk or 135g lukewarm water
• 2 tsp sugar
• 3/4 tsp active dry yeast
• 1 tsp vegetable oil
• 1/4 tsp salt
• 4 Chinese sausages, cut in half

Method

1. In a large bowl, dissolve the yeast in lukewarm milk, and stir well.
2. Mix all ingredients with yeast milk mixture until all is blended, and then knead the dough until it's smooth, around 5 minutes. 
3. Let the dough rest until  nearly double in size in a bowl. Cover it with plastic wrap or a lid.
4. Knead the dough for 1 minute, and cut it into 8 equal pieces.
5. Roll each piece on a board, stretching, to form each into a long rope 7" to 8" long. 
6. Hold a piece of sausage, and then roll the rope around the sausage until it is enclosed.
7. Press the edges of the dough at both ends to seal. 
8. Lay the buns on the rectangle baking papers. (Cut the parchment paper in rectangle slightly bigger than the buns.)
9. Spread the buns on the steamer and pour some warm water in the bottom of the steamer. Cover the steamer, and let the buns rise for 20 minutes. 
10. After the rise, turn on the steamer and steam the buns for 15 minutes until it's cooked. 
11. Serve immediately.