1. Filling: pork, Orleans barbecue marinade.
2. Wash the pork and cut into small dices
3. Put the cut pork into a basin, add 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of cumin powder, 1/3 teaspoon of ginger powder, 2 teaspoons of cooking wine, and 3 tablespoons of Orleans marinade.
4. Grab well, cover with plastic wrap and marinate overnight.
5. Add 3 grams of yeast powder to flour and knead it with warm water to form a soft dough, cover it with plastic wrap for proofing (I kneaded the dough at night and put it in the refrigerator for proofing, just use it in the morning)
6. Proofed dough (this is the dough that has been proofed in the refrigerator, it will be well proofed)
7. Knead the proofed dough evenly and divide it into doses. (Bigger and smaller are fine)
8. Roll out the skin and put on the marinated meat.
9. Close your mouth like a bun. (You don't need to roll it, just put it on the baking pan and squeeze it with your hands.
10. Preheat the baking pan, put in the wrapped biscuits, and press them into biscuits by hand.
11. Cover the lid and fry until golden on both sides. (Turn over once or twice in the middle)
Tips:no.
