Different Home-cooked Crispy
1.
Prepare the filling materials in advance for later use. Cut the beef into minced meat for later use. Add light soy sauce, salt, pepper, and mix evenly into a meat ball. Divide the filling meat into 6 35 g meat balls for later use.
2.
Prepare the oil leather materials in advance. All the oily skin materials are mixed and put into the basin and stirred evenly. Knead the well-stirred oil skin into a dough. Prepare the oil core materials in advance.
3.
Mix the butter and the low flour and mix well. Stir the oil core evenly to form a dough. Divide the oil skin into 6 pieces of 25 grams, and the oil core into 6 pieces of 20 grams, and knead them into balls. Use the palm of your palm to evenly roll out the oily leather ball into a skin.
4.
Put the oil heart on the oil skin, and use the tiger's mouth to close the haze around. Tighten the mouth and make a circle, and let it stand for 10 minutes. After standing still, use a dough roll to grow a tongue shape. Roll up from the front from top to bottom.
5.
After all the rolls are finished, wrap them in plastic wrap and let stand for 5 minutes. Put the pastry upright and roll it into an oval with a rolling pin. Roll the rolled pastry dough from top to bottom. After all the pieces are rolled up, wrap them in plastic wrap and let stand for 5 minutes.
6.
After standing still, use a rolling pin to roll it into a skin. Put the beef ball in the middle of the dough and pinch the bottom tightly. After the dough is rounded, flatten it slightly. After all is done, brush a layer of egg yolk liquid on the surface and sprinkle sesame seeds on the surface.
7.
Preheat the oven in advance, set fire to 190 degrees, and bake for 30 minutes.
8.
Finished picture
