Version 2 of Versatile Hand-Pulled Buns: Puff Pastry and Sausage
Last time we talked about scallion pancakes – 'bada' means versatile, and 'bada' can do anything, so it's used frequently and stockpiled. But once you unlock its functionality, you'll find you don't need to eat scallion pancakes every day.
Today, let's share a simple Western recipe: Puff pastry and sausage. (Please don't judge my recipe according to Michelin standards – I'm just staying home, and my ingredients aren't complete. The point is to encourage you to try it!)
I. Raw materials:
One scallion pancake, one sausage, one egg
II. Production steps
1Thaw the scallion pancake for 2 to 3 minutes, peel the sausage, and whisk the egg
2Wrap the scallion pancake with the sausage, seal the end with egg liquid
3Cut into small pieces and place on a baking tray, brush with egg liquid. If you like cheese, you can sprinkle a little mozzarella for a stringy effect. No cheese is okay too. Just cut off the parts that didn't wrap the sausage and twist them together.
4Place in the oven at 180 degrees Celsius for 20 minutes
5It's ready! If you like sweet flavors, you can sprinkle some sugar frost.
Breakfast with this and a glass of milk or coffee makes life so enjoyable.
See you next time!
