Practice:
1, put the fermented dough on the operating table, divide it into 10 pieces of flour, knead it into dough and put it on the board for 10 minute.
2. Turn the dough over, roll it with a rolling pin from the bottom up, put a little apple syrup in the middle, close the dough, and wrap the pulp inside, which is semicircular.
3. Chop four small mouths on the outer ring with a knife, put them on an oiled iron baking tray, and send them to the greenhouse for baking. When the volume is doubled, take them out and brush a layer of egg liquid.
4. Put Keside into a cloth pocket with a small round mouth and squeeze patterns on the surface of the bun.
5, into the 200℃ oven. About 10 minutes, bake until golden brown, and cook thoroughly. ?