4. After 45 minutes the dough should now have doubled in size. Press into the dough to deflate then place onto a work surface lightly dusted with flour. Kneed back the dough briefly then divide the dough into two equal pieces. Roll each piece of dough into 2 long cylinders.
5. Cut the dough into 8 equal pieces roughly 75g each in weight. When all the dough is cut shape each piece of dough into small balls then cover with clingfilm and allow to rest for 10 minutes.
6. To roll out the dough take out each piece then flatten with your palm. Using a small rolling pin roll out the dough into a flat oval shape roughly the size of your palm. When flat roll up the dough like a cigar to form a tight roll of dough.
7. With a rolling pin press into the roll of dough to flatten one last time. Roll out again to form a longer and thinner flat rectangle of dough. Roll up the dough one last time starting from the longer end.
8. When rolled flatten with you palm from the top to create a disk of dough again. Use the rolling pin to assist and roll out the dough until flat, roughly 1/2 cm in width.
9. When all the dough has been rolled add the dough in batches to a dry pan on a medium to low heat. Fry the dough for approximately 5 minutes either side and when golden brown place onto a baking tray and allow them to cool.
10. Now the bread has finished time to move back to the braise, after around 2.5 hours the pork knuckle should be ready. Remove from the braise and take out the bones of the knuckle. Shred the meat with a knife or pull with a fork. Add the shredded pork to a bowl and place to one side. For the braise drain a small amount into a separate pan and place onto a high heat. Reduce the braising liquid until thickened.
I must stress for the filling you want to choose an unsalted pork knuckle. If not the braise will be far too salty for this recipe. If you can’t find pork knuckles then alternatively you could use pork shoulder, beef brisket, short rib, or even lamb shoulder. To cut the time down on this recipe then you could simply braise the meat in a pressure cooker. This bread is great and it almost reminds me of an English muffin. Take whatever you can from this recipe and hope you all enjoy making this unique Chinese street food dish!