Chinese sausage is commonly known by its Cantonese name "Lap Cheong" or "Lap Chang" (written as "腊肠" in Chinese).
Lap Chang (腊肠) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with Rose water, rice wine and soy sauce.
During this Chinese New Year I manage to buy sausage which texture is softer compare with the ordinary Lap Chang. As written in the package it says is made from loin part. If you happen to have it why not try out this steamed buns ?
I’m submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight
Adapted and modified from Reesekitchen
Yields: about 60g x 12(A)
320g cake flour
120 g corn flour
1 tsp yeast
1 tbsp vegetable oil
10g double action baking powder
~FillingChinese sausage (cut lengthwise according to your preference)
1. Put all ingredients (A) in a kneading bowl. Mix till form dough.
2. Add in the oil and continue kneading till form smooth dough. Cover and leave aside for 1 hour 30 minutes.
3. Add in the double action baking powder and hand knead till well combine. Shape into a ball and leave to rest for 15 minutes.
4. Gently press to flatten the ball. Divide into 12 pcs of triangles (start with 4 parts then divide each part into 3).
5. Wrap the sausage as shown. Place on greased paper and leave to rest for 15-20 minutes.
6. Bring the water to boil. Steam the buns at medium heat for 10 minutes. Turn off the heat and leave the bun inside about 1 minute before open the lid. Enjoy!