1. Soak the dried plums in advance to soften and wash
2. Steam in the basket for 10 minutes, cool and chop again
3. Put an appropriate amount of pork puree into a bowl
4. Add steamed dried plums
5. Add cooking wine, salt, light soy sauce, oyster sauce, sugar and sesame oil, mix well
6. Add flour, sugar, salad oil and appropriate amount of water to the basin
7. And form a smooth dough, wake up for 30 minutes
8. Put the baking slabs into the oven to preheat, and bake at 220 degrees for about 30 minutes
9. Divide the awake dough into 10 equal parts
10. Take a dough, flatten it, and roll it into a round shape with a thickness in the middle and a thin circle around it.
11. After wrapping it up like a bun, squeeze it slightly and wake up for 10 minutes
12. Brush the wrapped dough with clean water
13. Then stick the black sesame seeds on the side brushed with water
14. Then use a rolling pin to roll out into a round cake
15. Bake at 220°C for 10 minutes on a stone slab in the preheated oven
16. Halfway through, the biscuits in the oven began to bulge
17. Dried plum and vegetable meat biscuits completed
Tips:Careful friends must have found that there are more or less sesame seeds on the biscuits, and there are none. In fact, the ones that are not are roasted completely. The first batch of roasts I rolled out and sprinkled with water and sprinkled the sesame seeds. I didn’t press them to make them firm and roast them. It's all gone after a good touch! For the second time, dip in sesame seeds and roll them out with a rolling pin. This will have a good effect!
