1. Wrap the prepared pork filling with tin foil
2. Wrapped and steamed in the pot for 20 minutes
3. Except for the pork filling, mix all the ingredients evenly and knead into a dough, put it in the refrigerator to slowly ferment overnight, get up in the morning and warm up at room temperature for 1 hour
4. Divide the dough into several portions, rub the strips, and take out a sausage to wrap around the sausage. I made two hot dogs first, and the rest of the dough was made into fancy bread for mom. Mom loves the fancy bread I made.
5. After the second proofing, spread the egg mixture and sprinkle some sesame seeds on the bread embryo, preheat the oven at 180 degrees and bake for 30 minutes
6. Ding Ding Ding, it's out! The color of the roast is just right. My daughter hasn't eaten yet, my nephew caught up and said it was delicious! The intestines are so delicious!
Tips:The second proofing of bread is very important
