Hong Kong Style Sausage Rolls Recipe
Ingredients
- 1 cup = 250ml
- 1 Tbsp (tablespoon) = 20ml
- 1 tsp (teaspoon) = 5ml
- Temperature = Celsius
- Abbreviations:
- gm = gram
- ml = millimeter (cc)
View Full Recipe at Easy Recipes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Comments
June 3, 2011Thank you Christine. I'll give it a try and let you know. :) I'm trying to find a good recipe for steam Char Sui Bao too. The mom and father-in-law would prefer the steam one but finding a recipe that also have the good look of the bun open up is not easy. So many recipe talks about 麵種 or 老麵. It is hard to find a good one. Do you happen to have a recipe for steam 叉燒包? :)
Lisa
June 2, 2011Hi Lisa,
Oh, thanks for your love of my blogs.
Breads made by tangzhong are very soft and moist, that I've tested among many other bread making methods.
You could make and add any fillings into it. Should work for Char Siu filling too.
Cheers,
Christine- June 1, 2011Hi Christine,
I'm a new fan of your websites both the Chinese and the English recipes. Thank you so much for sharing these wonderful recipes. I have a question, could this bread use for Char Sui Bao (叉燒餐包)? I have tried other recipes and it is kind of dry. This one looks so moist and soft. I've learned so much from you, thanks again!
Lisa
