Braised Pork Bun
1.
500 grams of self-raising powder and 300 grams of warm water are kneaded into a dough. I use self-raising powder, so just add warm water. No need to add yeast, if you are using ordinary flour, you need to add the same amount of yeast powder
2.
The dough fermented to twice its size. I used my fingers to poke the inside of the dough into a honeycomb shape. I placed the kneaded dough next to the radiator for about an hour, and the dough was fermented. The room temperature in my house was about 28 degrees. If you have an oven at home, you can adjust the oven temperature to 35 to 38 degrees and put the dough in the oven for fermentation. If the room temperature is low, the fermentation time of the dough will be extended by several hours
3.
Spread light powder on the chopping board and knead the dough to its original size
4.
Take one-half of the dough and knead it into a strip
5.
Cut into about 35 grams of pasta
6.
The dough is rounded again
7.
Roll out the dough, the thickness of the dough is about 1 cm. The finished noodles need to be fermented for 20 minutes in a warm place
8.
After the pan is heated, put the dough in the pan and turn to a low heat. Close the lid
9.
After 1 minute, open the lid and turn it over, continue to close the lid, and then open it again after 1 minute. If the dough is browned on both sides, continue to low heat and turn over on both sides once in half a minute. The noodles will be fully ripe in about 5 minutes. Because my pastry is relatively thin, the cooked pastry is very crispy on both sides, and there will be no unripe noodles inside. If you like to eat thicker, roll the dough thicker to extend the pancake time. As long as you use a small fire and turn the dough frequently, the cake will not be mushy
10.
Then use green pepper, an appropriate amount of pork belly, and a few cilantro chopped together. In the previous recipe, I told you how to cook braised pork
11.
You don’t need to chop the meat and green peppers and coriander too much. After chopped, add half a teaspoon of salt and a few tablespoons of the soup in the braised pork.
12.
Cut the cooked pie half open and keep the bottom end. Just stuff the chopped vegetables in
