1. Water and oily skin: 250 grams of flour, 120 grams of water, 25 grams of powdered sugar, 40 grams of white oil, 3 grams of dry yeast.
2. Meat filling: pork filling, mustard greens, chopped green onion, minced ginger, oyster sauce, soy sauce, sugar, chicken essence, sesame oil, five-spice powder, black pepper and minced fillings, mix well and set aside
3. Wrap the shortbread in water and oil leather, close the mouth tightly and pinch it down to prevent oil leakage. Leave the wrapped dough for 10 minutes, roll the dough into an oval shape, turn it over and roll it up from top to bottom
4. After everything is rolled up, let it rest for 15 minutes, roll it out with a rolling pin, roll it out into a long piece, turn it over and roll it up into a short cylindrical shape
5. Press it upright and roll it into a round cake, wrap it in the meat, squeeze and close the mouth tightly, turn it into an oval shape with the mouth down, brush with egg wash, brush it again when it’s dry, sprinkle with white sesame seeds in the oven at 200 degrees, and bake on top and bottom for 25 minutes
6. Squeeze it upright and roll it into a round cake, wrap it in the meat, squeeze and close the mouth tightly, make it into an oval shape with the mouth down, brush with egg wash
7. Brush it again when it's dry, sprinkle with white sesame seeds in the oven, and bake on the upper and lower fire for 25 minutes
8. It's ready to eat! While it's hot
9. The color is very beautiful, there is no P, and it is a fool machine.
Tips:You can also use lard if you don’t have white oil, because it contains pepper and mustard, the taste is a little spicy and refreshing, so try it!
