Sausage rolls are a great snack; serve them warm and they can be really enjoyable. I tried these out some months back but simply didn't get down to blogging about how to make them. So here I am finally blogging again after several months.
 |
| How to make chourico pao |
1 cup warm water
4 tbspns dry milk powder
1 tbsp dry yeast
2 tbspns sugar
1 tsp salt
2 tbspns butter
½ egg, beaten
2 ¼ cups all purpose flour/maida
Sausage filling
 |
| Ingredients for chourico pao |
Method:
- In a mixing bowl, stir the dry milk powder in the warm water and until it dissolves.
- Add yeast, then sugar, butter, egg, salt and half the quantity of flour.
- Mix until ingredients are wet.
- Add the remaining flour, mix on low speed until ingredients are wet.
- Add remaining flour and mix again, the dough must be soft, not too sticky but not stiff either.
- Scrape the dough off the sides of the bowl and apply a little vegetable oil around the inside of the bowl so that it is coated.
- Place some plastic wrap or a plastic bag over the bowl securing it with a rubber band if necessary. Leave it to rise in a warm place until the dough grows doubles in size and rises upwards in the bowl.
- Once the dough has risen sufficiently (takes about an hour or so), roll it out into a circle on a flat floured surface.
- Next cut the circle into 16 equal parts.
- Place the sausage filling at the broad end of each of the triangular portions and roll towards the thinner end. I’m afraid I did not get the pictures for this. But when I do the make the sausage rolls/ chourico pao again, I will add them here.
- Leave them to rise; they will almost double in size; takes about 45 minutes.
- Bake at 200 C for 15-20 minutes or until they turn golden-brown.
- Optional : Brush with melted butter while still hot.
- Serve warm.
No comments:
Post a Comment