Steamed Sausage Rolls

 Ingredients:

300g pau flour, sifted
1?tsp double-action baking powder
1/4 tsp salt
1?tsp instant dry yeast
70g castor sugar
150ml lukewarm water
1/2 tbsp corn oil
10 small chicken sausages

Cooking methods:

Dissolve sugar in lukewarm water. Drop in the yeast and let stand for 10 to 15 minutes until yeast turns frothy.

Sift flour and double-action baking powder into a mixing bowl and add in salt. Make a well in the centre, pour in the frothy yeast mixture and add in oil. Mix well into a firm dough.

Remove dough onto a lightly floured tabletop and knead for at least 10 minutes. (Should dough stick to the table, sprinkle lightly with a little flour every now and then.) Gather the dough into a ball and cover with a damp tea towel. Let it rise for one to one and a half hours or until it doubles in size.

Punch down the dough then leave covered for 20 to 25 minutes for it to rise again.

Sprinkle tabletop lightly with flour again and knead the dough until smooth.

Roll dough out into a flat piece of rectangle. Cut the rectangle into 1.5cm strips.

Take a strip and wind round a sausage. Roll strip up, with only the tip of the sausage showing. Place the roll on a piece of greaseproof paper.

Steam the rolls over rapid boiling water over a high heat for 12 minutes. Serve rolls hot.