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17 December 2012,22:52 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours

Preparation Method :

  • Sift flour and baking powder in a bowl. Add sugar and rub in butter. Use half the warm water to combine ingredients.
  • Add a little more water gradually to wok the flour into dough and knead until smooth. Cover with damp cloth and set aside for 1½ hours until doubled in size.
  • To make filling, steam Chinese sausages for 7 minutes. Place oil in a pan to heat.
  • Add red bean curd paste, sugar oyster sauce, water and salt. Add flour to mixture and stir until lumps disappear. Add sausages and cool completely.
  • Roll the soft dough into a sausages shaped roll. Divide into 14 equal portions. Press each into rectangular shape, 5 cm wide.
  • Put sausage on one side of pastry and roll towards center. Place on a rectangular piece of greaseproof paper, sealed edge facing down.
  • Boil some water. Place sausage rolls in a steamer and steam over high heat for 12 - 15 minutes.



  • 500 grams plain flour
  • 4 teaspoons baking powder
  • 200 grams sugar
  • 2 tablespoons butter
  • 250 ml warm water
  • 1 teaspoon vinegar


  • 10 Chinese sausages, washed and halved 
  • 2 tablespoons Cooking Oil
  • 3 teaspoons red bean paste
  • 10 teaspoons sugar
  • 2 teaspoons oyster sauce
  • 250 ml water
  • Pinch of salt
  • 2 tablespoons plain flour

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