Recipe: Pork-baked crispy, with a minimally cooked pork filling

Home Cooking Recipe: Pork-baked crispy, with a minimally cooked pork filling

Notes:

It is reasonable to say that the traditional method of sautéed sautéed meringue should be 3+4 fold big crispy, but the drawback of that technique is that it is not suitable for family production. One sister has a big desk for pastry chefs, and two sisters have Pastry chefs are so skilled, so. . .憋 憋 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , There is no egg liquid in the inside, but this is because the traditional pork-boiled water and oil skin is added with egg liquid, and the oily crust group is also different. It is buttery and tastes more refreshing than pure lard. After all, the filling is If you make it, you will eliminate 4, and Ma Ma will give you a 10,000-fold better taste than the tea restaurant. You can catch the taste of eating in Hong Kong. Hahahaha, I am proud of it (≧ω≦*) The 8th amount of daily WeChat: smilemia (verification code: two Joe look over)

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