Crispy Intestine Buns that are Easy to Carry During Spring Outing
1.
Mix the ingredients except butter and crispy intestines and knead them until they are not sticky, then add butter and knead until you can see the film state when pulled apart
2.
The dough is fermented once until the dough is 2-2.5 times larger
3.
After the dough is exhausted, it is divided into a small dose of about 40g and covered with plastic wrap for intermediate fermentation
4.
Roll the dough into an oval shape
5.
Wrap crispy intestines and ferment for 2 times
6.
After fermentation, brush with egg liquid; preheat the oven to 180 degrees, and bake the upper and lower fires for 15 minutes