Hong Kong-style Continental Frank Wienerle in a Blanket
Serves 2 | Prep Time: 30mins | Cook Time: 20mins | Difficulty: Moderate
INGREDIENTS
3/4 cup warm water
1 teaspoon instant yeast (3g)
1 tablespoon granulated sugar (12g)
1 tablespoon plus 1 teaspoon canola oil
2 cups all-purpose flour (272g)
2 tablespoons corn flour (20g)
¼ teaspoon salt (3g)
1/8 teaspoon baking soda (1g)
10 pieces of parchment paper, cut into 9 x 18cm rectangles
METHOD
1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside.
2. Whisk together the flour, cornflour, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands until the dough becomes smooth and soft. If the dough looks sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.
3. Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough proof at room temperature until it has doubled in size (about 1 hour).
4. While the dough is proofing, prepare your steaming device/setup of choice. I used a bamboo Chinese steamer over a pot, whatever it is it needs to be big enough to take the Weinerle.
5. Knock down the dough by lightly kneading it, roll it into a thick sausage 30 cm long and then cut it into 10 even pieces.
6. Take each piece and using a rolling pin roll it into a strip 2 cm x 15cm.
7. As you make each strip wrap the Weinerle, like a barber shop stripe, so you can see some sausage through the dough.
8. Place then on their individual pieces of parchment paper and let them prove for 10 minutes.