Sausage and Bak Kua (Sweet bbq meat) Rolls Recipe

I tried to make sausage roll after reading It’s Raining Icecream and My Kitchen Snippets blogs. I did not follow the exact measurement but I used 3 cups of flour which was just enough for me to make six sausage rolls and four bak kua (sweet bbq meat) rolls. Actually 4 cups would be ideal to make the sausage to have more bread body. Anyway the bread turned out quite nice in taste but I am not good in making the little patterns on it, so my sausage rolls are not as nice looking as compared to the ones you see in It’s Raining Icecream and My Kitchen Snippets blogs. My kids love the bak kua version and they finished off them real fast.

Ingredients
Flour, 4 cups
Yeast, 1 teaspoon
Sugar, 3 table spoons
Salt, 1 teaspoon
Butter, 20 gms
Water
Shortening, 2 table spoons
Sausage, 8 pcs
Bak Kua, 4 pcs

Put yeast, sugar, salt, butter and shortening into the flour. Mix well and slowly add water into it until the mixture forms bread dough. Continue kneading the dough from around 20 minutes. Cover the dough with a towel to let it rise for around 2 hours. Divide the dough into equal size around 2 inches in diameter. There are two version of pattern you can make. First is to flatten the dough into an oval shape with a rolling pin. Then cut the side of the flatten dough a shown in the photo. Then put the sausage on it and fold the dough in a criss cross pattern. The second method which is easier, first roll the dough into a long strip. Then use the long dough to wrap the sausage. After you have finish wrapping the dough around all the bak kua and sausages, let it proof (prove, dough rise for second time) for around at lease half and hour. Then bake them in a preheated oven at 180 Dec C for 15 minutes.

The dough before and after yeast fermentation!

The first method of wrapping the sausage

The second method of wrapping the sausage.

My bak kua roll ready to for proofing and baking!

Copyright Material of Peteformation Foodie Adventure