Mini chicken frank rolls
– zhi cai ji juan
These adorable mini rolls may look fancy, but they are not difficult to make at all.
Makes about 30 pieces
– Seaweed 1 large sheet, 20 x 30 cm (8 x 12 in)
– Chicken franks 10, cut into 3 sections
– Hong Kong flour 150 g (51/3 oz)
– Baking powder 6 g (1/5 oz)
– Sugar 55 g (2 oz)
– Water 65 ml (21/5 fl oz)
Prepare dough. Add all ingredients, except water, into a mixing bowl. Make a well in the centre. Pour water into the well and mix until a smooth dough forms.
On a floured surface, roll out dough into a 30 x 30-cm (12 x 12-in) sheet. Dough should be as thin as possible.
Dampen the surface of the dough sheet and apply a sheet of seaweed on top.
Roll up dough into a cylinder. The roll should not be too tight or too loose, and should have a diameter of about 4 cm (13/4 in). Cover with cling fi lm and leave to chill in the refrigerator for about 10 minutes.
Cut chilled dough into thin oval sheets, each about 3 mm (1/8 in) thick. Do this by slicing at a 45-degree angle starting from one end of the dough.
Wrap a dough sheet around a piece of chicken frank. Repeat until all ingredients are used up.
Steam for 3–4 minutes over high heat.
Food: Mini chicken frank rolls