1. Make water skin: Put all-purpose flour, water, sugar, and instant yeast into the bread machine, select the dough mode and mix it evenly, add 33g of softened light butter and knead it smoothly, and wake up for 20 minutes.
2. When the bread machine is mixing the water skin dough, another small basin is used to make the oil skin: low-gluten flour plus 50 softened light butter, knead the dough and cover with plastic wrap, and wake up for 20 minutes.
3. Divide the water skin and the oil skin into 6 small doughs respectively (the whiter is the water skin, and the yellow is the oil skin).
4. Take a piece of water-skinned dough and flatten it, wrap it in a piece of oil-skinned dough, round it and flatten it into a cake shape.
5. Cover the wrapped dough with plastic wrap and let it wake up for 10 minutes.
6. The awake dough is rolled into long pieces with a rolling pin...
7. Then roll up from one end, and wake up for 15 minutes with the seal facing down.
8. Repeat the steps 6~7 along the long side of the dough after waking up, and wake up for another 15 minutes with the seal facing up.
9. Stir the ground pork, salt, oyster sauce, and pepper in a clockwise direction, add chopped green onion and mix well to form the meat filling. Divide into 6 points for spare.
10. Preheat the oven to 200°C. Stand up the awake dough, squeeze it, and roll it into a dough...
11. Wrap a portion of minced meat into a round shape, then pat flat.
12. Spread a layer of egg wash on the surface of the meatloaf, and then brush the second layer after it has dried.
13. The surface coated with the second layer of egg liquid is covered with white sesame seeds.
14. Put the patties in an oven preheated to 200°C and bake for 20 minutes, then cover with parchment paper, cool to 180°C and bake for 5 minutes.
15. The grilled crab shell is hot, so you want to use it~
16. The shortbread shell can be opened like a crab shell.
Tips:If you are not using a bread machine to make water-crusted dough, remember to cover it with plastic wrap or fermented cloth when you wake it up to prevent the dough from being too dry. In addition, the dough must be covered with plastic wrap before and after each operation to keep it moisturized.
