How to make Roujiamo (Bai Ji Mo recipe)

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  1. Add yeast and sugar to water and stir to melt

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  2. Dig a small hole in the flour and pour in the yeast water

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  3.Use chopsticks to stir into a flocculent form

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  4.Knead into smooth dough

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  5.Now in summer, it only takes half an hour to wake up

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  6.Knead it into a smooth dough again and let it rest for 15 minutes

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  7. divided into Divide the dough into equal portions, about 66g each, to make 12 steamed buns

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  8.Knead the dough thoroughly, release air, and knead each piece of dough well and set aside

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  9.Knead into a spindle shape

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  10.Roll out Grow into strips

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  11. Roll it into a roll, a bit like making pastry.Steps

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  12.Pressed into cakes

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  13. Roll into a 6 or 7 mm thick cake

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  14.Put the pan on low heat and fry both sides without oil



15.Probably this will do

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  16.Then put in the preheated oven, 170 degrees for 10 minutes

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  17.It’s delicious after baking

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  18. Cut the pork into cubes and blanch.In a pot, fry the onion, ginger, and peppercorns with a little oil, then pour in the blanched pork and stir-fry, add light and dark soy sauce, add boiling water, add bay leaves and rock sugar, turn to high heat and simmer for more than an hour, then add salt.Simmer for a few minutes and that's it.

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  19.Chop the meat and chili coriander together

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  20.Put it in the bun and stuff it full

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  21.Super fragrant, try it now!