How to Make Big Ham Rolls

Flavor: Original; Cooking Method: Steaming; Time: Several Hours; Difficulty: Moderate.

Steps to Make Big Ham Rolls

Peel the packaging off 9 ham sausages and set aside.

Mix 240g warm water with 10g granulated sugar and 5g yeast until well combined.

Add 500g flour and knead into a smooth dough (over 100 times).

Cover the dough with a damp cloth and let it rise to double its size.

Knead the dough again, add some flour if it’s too sticky, divide it into 9 equal portions (about 83g each).

Sprinkle some flour on the board, flatten the dough and roll it into an oval shape, longer than the ham sausage.

Place a ham sausage on top of the dough.

Use a slicing knife to cut diagonally on both sides.

Wrap the top end around the ham sausage.

Wrap the dough around the ham sausage, criss-crossing each other.

Continue to criss-cross until the ham sausage is fully covered.

Place the rolls in a steamer, brush some oil on the sides of each roll to prevent sticking.

Let the rolls rise for 30 minutes (in a steamer at around 50 degrees Celsius).

Steam over high heat for 15 minutes, then let it sit for 5 minutes.

Serve and enjoy!