Barbecued Pork Cake
by Michael Ann
Favorite
Difficulty
Easy
Time
30m
Serving
3
Crispy and delicious, so delicious.
1. All materials of the water skin are mixed.
2. Put it into a cook machine and knead it into a smooth dough, put it in a fresh-keeping bag and let it relax for 30 minutes, set aside.
3. Mix all the ingredients of the oil core, knead until there is no dry powder and the surface is smooth, wrap it with plastic wrap and set aside.
4. Cut the oil core into 20 portions and round it for later use.
5. The loosened water skin is rolled into long strips and divided into 20 parts.
6. Take a water skin and squash it into a round shape, put it in an oil core, wrap it, and pinch it tightly.
7. Cover with plastic wrap to prevent dry skin.
8. Take a dough, roll it thinly, then roll it into a strip shape, let it relax for 15 minutes, and finish the rest in sequence.
9. Fold it into three folds, then roll it thinly into a round puff pastry.
10. Wrap the char siu filling in a thin pastry and squeeze the mouth tightly.
11. Glue the sesame seeds and press gently with your hands to flatten them into round cakes.
12. Pour it into the baking tray, spray some water with a watering can, put it into the oven, heat up and down at 160 degrees, and bake for 30 minutes.
Tips:1. Hot food has the best taste.
2. The lard can be replaced with rapeseed oil, which is also very fragrant.
3. Cooked sesame seeds, black and white are fine.