1. First mix the flour, water and lard into a smooth water and oil dough
2. Low-gluten flour and lard are mixed to form a dry pastry dough
3. Seal the water and oil noodles with fresh-keeping film and let the noodles wake up at room temperature for about 10 minutes
4. The awake water-oil dough and dry pastry dough are divided into eight equal parts each, covered with plastic wrap, and awake for about 10 minutes
5. After waking up, you can wrap the crispy dough. Roll out the water-oil dough into a thin sheet of dough at the middle and back edge, and place the crispy heart in the center.
6. Hold the crisp heart with the closed tiger's mouth
7. After wrapping, cover with plastic wrap and let it rest for 20 minutes
8. Then carry out the first roll, roll it into a length of about 10cm (beef tongue shape) and roll it up from top to bottom
9. After the first roll is completed, cover with plastic wrap and continue to wake up for 20 minutes
10. Perform the second roll, with the interface facing upwards, roll it into a length of 10cm (beef tongue shape) and roll it up from top to bottom
11. After the second roll is completed, cover with plastic wrap and continue to wake up for 20 minutes
12. After waking up, you can start to roll the skin, with the interface facing up, pressing down in the middle, and gathering the two sides toward the middle and pressing gently with your hands.
13. Roll out the dough into a thin sheet in the middle and later on the edge, and place the filling in the center
14. Use the tiger’s mouth to slowly put the stuffing into the skin
15. After wrapping, brush the egg liquid on the surface and dot white sesame seeds.
16. Bake at 180 degrees for 30 minutes, and adjust the baking time according to your own oven temperature.
17. Baked finished product
Tips:Precautions
1 When the water-oil dough is awake, the surface should be covered with plastic wrap to prevent the surface from cracking
2It doesn’t mean that the thinner the roll is, the better, the thinner, the more layers, and it’s easy to crack when the roll is finished
3 The high-gluten flour I use is from Triumphal Arch, and the low-gluten flour is from Hong Kong Meimei brand, for your reference only
4 This recipe can make 8 finished products. This recipe is also summed up by many methods that I have tried. The crispy recipe I tested is the most satisfying recipe for me. I hope it can help everyone's confusion.