Lap Cheong Rolls (Chinese Sausage Buns) 臘腸卷

Lap Cheong Rolls (Chinese Sausage Buns) 臘腸卷
Lap Cheong Rolls are an authentic and popular Cantonese dim sum widely available in restaurants and street stalls. The texture of the bun is soft and fluffy but not sticky. When filled with a rich, aromatic and flavoursome Chinese sausage, they’re simply irresistible, especially with the elderly. Traditional lap cheong rolls are quite large but they’ve gotten smaller in recent times as people have become more health conscious. Lap cheong rolls are not difficult to make at home; all you need are just a few simple ingredients and by following a straightforward process, you too can make yourself some of these super tasty buns to enjoy.
臘腸卷是一款非常地道的粵式飲茶點心. 包的質感香軟蓬鬆但不粘牙為佳. 加上味道香濃的臘腸, 特別受老人喜愛. 傳統的臘腸卷較大, 但現在大多數人為了更好的健康而減少了肉類和油膩的食物, 因此製作了較為小巧的臘腸卷。製作臘腸卷一點也不難，簡單的材料和步驟但非常美味.
Dough ingredients (麵團材料) - makes 10 (做十個):
Low gluten flour/Cake flour (低筋麵粉) 300g
Instant dried yeast (速融乾酵母) 3g
Water (清水) 150g
Chinese sausages small (五根小臘腸) 5
Sugar (糖) 20g
A small pinch of salt (一小撮鹽)
Vegetable or corn oil (植物油或玉米油) 15g
Sauce ingredients (醬材料):
Oil (油) 1 Tbls (湯匙)
Shallot sliced (紅蔥頭切片) about (約) 30g
Oyster Sauce (蚝油) 1 tsp (茶匙)
Hoisin Sauce (海鮮醬) 2 tsp (茶匙)
Dark Soy Sauce (老抽) ½ tsp (茶匙)
Sugar (糖) 1.5 tsp (茶匙)
Mei Kuei Lu Chiew or cooking wine (玫瑰露酒或任何料酒) 1 Tbls (湯匙)
Water (清水) 50ml
Cornstarch solution to thicken the sauce (玉米澱粉水勾芡用):
Cornstarch (玉米粉) 1 tsp (茶匙)
Water (清水) 2 Tbls (湯匙)
Note: When preparing sausages, some cover the whole sausage with sauce but I like leaving both ends sauce free so I can grab the ends without touching the sauce.
按: 當處理臘腸時, 有些人都在整根臘腸上塗上醬但我喜歡離兩端不放醬汁, 抓住末端時可避免碰到醬汁.
Please give my recipe a try, like, comment, share and subscribe to my channel
請試試我的食譜, 給我一個讚, 留言, 分享並訂閱我的頻道
/ ucan2你都得
/ @ucan2
Thank you for watching!
謝謝收看!

[@limkg5187]

🙏南无阿弥陀佛。👍感恩。

[@susieangelo6410]

Thank you, Chef for sharing your Recipe for theses delicious buns with us. 💜

[@UCan2]

Our pleasure. 😍