A method of making Taiwanese pork belly buns is characterized in that each bun is crisped by deep-frying an upper outer surface of the upper dough, a lower outer surface of the lower dough and a connecting surface connected between the upper outer surface and the lower outer surface. Meanwhile, an upper periphery of the upper dough and a lower periphery of the lower dough turn into crispy by deep-frying. Because the upper outer surface and the lower outer surface are covered together while deep-frying, an upper inner surface of the upper dough and a lower inner surface of the lower dough are not deep-fried, in other words, the upper inner surface and the lower inner surface can remain soft. Hence, the fried upper and lower peripheries can seal sauces of the stuffing when the stuffing is filled into the bun, thereby preventing the sauces from leaking out, providing a multiple taste and increasing the savoriness of the Taiwanese pork belly buns.本發明係提供一種刈包製作方法,其主要於麵體係經油炸程序,俾使該麵體顯露於外之上、下麵皮及連結部的表面,經高溫油炸之作用,以使該麵體之表面形成一具有酥脆口感形態的設置,同時該酥脆之形態亦沿該上、下麵皮之邊緣逐漸形成,而油炸過程中鑒於該上、下麵皮係呈相緊密貼合,更可有效防止油份滲入兩者之間,以使該上、下麵皮之抵掣面、承置面脫離貼合時仍具有柔軟態樣,而與呈金黃酥脆狀態之該麵體的表面截然不同,而當將餡料置於該麵體內時,更能利用該上、下麵皮之邊緣所形成之酥脆形態而將該餡料之汁液予以封擋而免除食用美味外溢,更具有多層次口感與食用的美味性。1‧‧‧刈包製作方法11‧‧‧麵體12‧‧‧餡料13‧‧‧調和醬111‧‧‧上麵皮112‧‧‧下麵皮113‧‧‧連結部114‧‧‧容置區A1‧‧‧抵掣面A2‧‧‧上外表面B1‧‧‧承置面B2‧‧‧下外表面
