1. Honey-glazed barbecued pork cut into small cubes, add Lee Kum Kee barbecued pork sauce, add a little honey, stir well, add cornstarch, mix evenly to make barbecued pork filling; remove two flying cakes from the refrigerator and defrost
When the pie is slightly soft, cut in half; scoop a spoonful of char siu filling and place it on the corner of the pie, occupying about 1/4 of the crust; fold the other half back and pinch the edges;
Pinch out fine ripples along the edge to form a raw char siu dumpling embryo; use a fork to pierce the raw embryo evenly; preheat the oven at 200 degrees for 5 minutes, brush the surface of the crisp corner with a layer of egg liquid, and bake for about 20 minutes Can
1. Barbecued pork cake is best eaten while it is hot, it will be a little greasy when it is cold;
2. Pierce small holes with a fork before baking to prevent it from exploding during baking;
3. If there are white sesame seeds, sprinkle some after brushing the egg liquid, the finished product will be more crispy.