Thangzhong sausage rolls

Preparation steps

• First make a starter. Pour water into the pan, add flour and cook until it thickens, remove from the heat and leave to cool.
• Sift flour into a bowl, add salt and mix. Add honey, dry yeast, milk, starting dough and one egg at room temperature and knead the dough well with a mixer or by hand. Add butter, room temperature, cut into cubes to the kneaded dough and knead it well into the dough. Shape the dough into a ball, and return it to a lightly coated bowl with oil, cover and leave in a warm place for the dough to rise. Pour the risen dough on the work surface, shape it into a roll and cut it into 10 equal parts, shape each part into a ball with your hands and set it aside. Take one ball and cover the others with a transparent foil so that the dough does not dry while you work with one of these balls. Divide each ball into a smaller rectangle, approximately 6cm X 4cm and put the sausage in the middle and cut 4 strips on the side (see the collage), transfer the strips one over the other as if knitting dough and place the sausaged sausage on a baking sheet covered with baking paper. Now do the same with the remaining test. When you have finished making, cover the prepared pastry with transparent foil and leave the dough to rise for about half an hour. Coat the risen dough with beaten egg with a little water, sprinkle with seeds of your choice and let it stand while you heat the oven.
• Bake the pastry in a preheated oven at 180 ° C for about 20 minutes or until golden brown. Cool the pastry on a wire and serve with ketchup and mustard and we ate it with well-chilled kefir.
• Pleasant !!!!