Cooking Steps

1. 

   Step1:Put a proper amount of flour into the basin. Turn the yeast into a dough with warm water. Add a little salt. Mix the flour into a dough with warm water. Cover the basin and place it in a warm place for fermentation. The dough must be careful not to be dried. I usually cover it with a pot cover or somethin

2. 

   Step2:When the dough is twice the size, it will not rebound if it is pressed by hand

3. 

   Step3:Knead the fermented dough again and remove the air, then roll out a proper amount of dough into a thick and suitable skin (roughly the same thickness as the skin used for wrapping). Cut into long strips

4. 

   Step4:After cutting the dough into long strips of suitable length, start to apply a little cooking oil in the middle of the dough. Pay attention to leave a little edge and do not apply oil. Then fold the dough in half. Press the two sides together. Leave the top edge and do not press together. Form a pocket. If you have time, you can make lace on the edge you press. The finished product will be more beautifu

5. 

   Step5:Cover the dough with the drawer cloth and leave it in the warm place for about 30 minutes. Steam it in the steamer. Can also no longer wake up. Steam directly into the pot. When steaming, either smear oil on the grate. Or use other things to pad it to prevent sticking to the pot. In general, steam over medium heat for about 15 minutes, then turn off the heat for two or three minutes, then open the lid and take it ou

6. 

   Step6:When steaming pocket cakes, split the prepared marinated chicken legs into chicken shreds.

7. 

   Step7:Break up the eggs and add a little salt. Stir them evenly with a little water. Only a little water is needed here. It's just to make the fried eggs tender

8. 

   Step8:Take off the leaves of celery. After washing, cut the skewed blade. Put it into boiling water for blanching

9. 

   Step9:Heat the wok and add some cooking oil. Stir fry the eggs first, then put them out, add a little cooking oil, stir fry the chopped green onion and ginger, then add celery, shredded red peppers, stir fry the eggs slightly, add salt. Season the chicken essence and then put them out of the wok

10. 

    Step10:Put the chicken, celery, etc. into the pocket cake

11. 

    Step11:With rice porridge or soup, it's a delicious breakfas