Cooking Steps

1. 

   Step1:Combine three cups of flour, yeast and water to form a dough with moderate hardness. Cover and ferment in a warm place for 15 minutes. It's OK when the dough is half fermented. Press the dough with your fingers. It's OK when it's in a relatively relaxed state.

2. 

   Step2:Take out the dough in 15 minutes. Sprinkle about 23 tablespoons of flour on the chopping board. Add the flour in 23 times. Slowly knead the dough until it is firm and smooth. Knead the dough for 5 minutes.

3. 

   Step3:Divide the dough into 8 equal parts. Rub them into a shuttle shape (two tips). Use a rolling pin to roll them into a tongue shape

4. 

   Step4:Roll it up and stand it up like a pillar.

5. 

   Step5:After the dough is processed in turn, press it into a blank with your palm. Cover it with a clean cloth.

6. 

   Step6:There is a kind of fish belly rolling pin in Shaanxi Province. It is specially used for rolling bread. The rolling pin will naturally form a bowl. I don't have this kind of rolling pin at home. I just use the ordinary rolling pin to roll it flat and then use my hand to make it into a small bowl.

7. 

   Step7:Preheat oven to 400F (200C). Heat up a cast iron / pan. Place the rolled dough bowl on the pan and heat for 2 minute

8. 

   Step8:Turn over and flatten for 23 minutes to form a beautiful copper ring, tiger back, chrysanthemum heart brand.

9. 

   Step9:Put all the steamed buns into a baking pan and bake them in the oven at 200 ℃ for 810 minutes until they become crispy on the expanding surface.

10. 

    Step10:Let it cool a little and cut it from the middle. Don't cut it. Just fill in the chopped bacon / Braised pork.

11. 

    Step11:Delicious rougam