Chinese Sausage (Taiwanese Sausage) Steamed Buns 腊肠包

This simple and easy Chinese sausage steamed bun 腊肠包 is one of the snacks that I like to make for my boys. The original recipe from Sonia of Nasi Lemak Lover called for traditional Chinese sausage or lap cheong (Cantonese) or lak chang (Mandarin) 腊肠 but I used Taiwanese sausage 台湾香肠instead. 
Recipe adapted with minor changes from
Sonia of Nasilemaklover (I made 1/2 portion)

Ingredients:

• 1 cup Hong Kong flour or All purpose flour (Plain flour)

• 1/2 cup of cake flour (I substituted with 1/2 cup plain flour, remove 1 tbsp of plain flour and replaced with 1 tbsp cornstarch)

• 1/2 tsp instant yeast, mix with 1/2 tbsp of lukewarm water, set for 5 mins

• 1 and 1/2 tbsp canola oil

• 3/4 tbsp sugar

• 85ml water

Note 1: table spoon = tbsp;

             tea spoon = tsp

Note 2: Substitution for Cake Flour - 1 cup of all purpose flour or plain flour, remove 2 tbsp of plain flour and replace with 2 tbsp of cornstarch

Method:

• Peel off the outer layer of the sausages and cut each sausages into 3 pieces.

• Mix all the ingredients with hand and knead until it form an elastic, not sticky and smooth dough, will takes about 10 mins. Form into a ball, cover with cling film and let it rest for 60 mins. The dough will prove double in size. 

Mix all ingredients with hand

Knead with hand

After 10 mins of kneading

Cover with cling film and leave to prove

• Divide the dough into 10 equal segments or pie shapes (divide into less portion if you like to have a thicker bun)

Divided into 10 portions

Divided into 8 portions

• Flatten it gently with a roller and put a piece of sausage and roll it up. Place on cupcake paper liner or a piece of greased proof paper.

• Set aside and rest for another 15 mins. 

• Steamed over high heat for 20 mins. 

• The buns are best to be served hot. Yummy....

HAPPY BAKING AND COOKING!