======Lap Cheong Bao======

腊肠卷 / Chinese sausage buns. Chinese actually translates to lap cheong //rolls//?

Uses 3 Lap Cheong, makes six buns.

===== Ingredients =====

  * 3 lap cheong.

==== Dough ====

  * 150g self-raising flour.
  * 30g caster sugar.
  * Pinch of salt.
  * ½ tsp. / 3g dried yeast.
  * 50ml milk (I dunno, I just go by feel) or water.
  * 1 tbsp. oil.

==== Sauce ====

Some recipes don't include a sauce. It makes it a bit messy to put together, but I reckon it's worth it.

  * ½ tbsp. cornflour.
  * ½ tbsp. water.
  * ½ tbsp. oil.
  * 1 tbsp. oyster sauce.
  * 20g sugar.
  * ½ tbsp. Shaoxing rice wine.
  * 10ml water.

(This video has an alternate sauce: [[yt>DQgBXxFwQ5U|Dim Sum Guangzhou Steam Lap Cheong Bun]])

===== Method =====

  - Start the dough by putting the dried yeast in some warm water with a bit of the sugar for a few minutes.
  - Add the rest of the dough ingredients and knead until formed.
  - Set aside to rise.
  - Soak lap cheong in hold water for a few minutes.
  - Remove from water and peel off the skin. Cut in half if you wish.
  - Mix the table spoons of water and cornflour together
  - In a hot pan add oil, oyster sauce, and sugar.
  - When it thickens add the rice wine, and the water. (Should try without...)
  - When it's hot again ad the cornflour slurry.
  - When thick, remove from heat, and add the lap cheong.
  - Roll dough into a long sausage and divide into 6 (or three if you didn't cut your sausage).
  - Roll into thinner sausages and wrap each round a sausage.
  - Place into steamer, and bring water to the boil.
  - Steam for 10 minutes.
  - Turn off heat, crack the lid, and leave for another 5.

===== See Also =====

  * [[yt>EmZDx7xD25U|Chinese Sausage Steamed Buns 腊肠卷]] - Original recipe, double what is here.

{{tag>China food recipe}}