1. Boiled sugar color: Put white sugar and a little water in the pot, keep stirring until it melts, bubbling and the color becomes darker, pour in hot water and cook evenly
2. Cut the meat and wash it, put it in the pot, boil the water to remove the froth, cook for a few minutes and then remove it, rinse the meat, and pour out the water in the pot.
3. Put the cleaned pork in a pot, add water, boil, add the onion, ginger, salt, sugar, and the stew material in the seasoning, stir well and simmer for two hours on low heat
4. Add yeast, edible alkali and edible oil to flour, add water to form a smooth dough, cover and ferment for one hour
5. then. . . Without taking this step, I just drew it down. Divide the noodles into small doughs, roll them out into long strips, and roll them up. Because it’s the first time I used the oven to make scones, I was afraid that they would be too dry, so I rolled them out a bit thicker.
6. This is how it is rolled up. Then squeeze it from the top, and roll it into a suitable pie size, because it’s dough, it doesn’t need to be very thick.
7. Can this step be added? ! ! ! ! ! Fire the oven up and down at 180 degrees for 25 minutes! ! ! ! !
8. Ding! The cake is out of the pan!
9. Take the cooked meat and the broth on the chopping board, chop it, cut the cake in the middle, and put it in. The fragrant pork bun is complete~~~
