1. Prepare the materials.
2. Mix the ingredients except butter.
3. Add the butter after cutting into small pieces.
4. Mix by hand and knead into coarse grains.
5. Add milk and knead to form a dough without dry powder.
6. Put the fresh-keeping bag in the refrigerator for 30 minutes.
7. Mix the sweet mustard and jam 1:1.
8. Add a little water to the egg yolk and mix thoroughly for later use.
9. Roll the loosened dough into about 3 mm dough.
10. Use a mold to cut round dough pieces.
11. Put the right amount of filling on the pie crust.
12. Brush all sides of the dough sheet with liquid egg yolk.
13. Then fold it in half, pinch it tightly and use a fork to press out the pattern on the edge.
14. After everything is done, put it into the baking tray and brush with egg wash.
15. Put it into the preheated oven, and set the fire up and down, 180 degrees, about 20-25 minutes.
Tips:You don't need to knead the dough too much without dry powder. The jam should be thick, too thin to wrap. The baking time should be adjusted according to your own oven.
