1. Add all the seasonings to the meat, except sesame oil and chopped green onions
2. After stirring in one direction, add sesame oil and chopped green onions, and stir vigorously in one direction.
3. spare
4. Water and oily skin: Add sugar, yeast and oil to flour. Don't put sugar directly with yeast.
5. Add water and stir to form a flocculent.
6. Next, knead the dough until the surface of the fascia is smooth, cover with plastic wrap and put it in a warm place to wake up
7. Pastry noodles: Mix flour and lard.
8. Mix into a dough and cover with plastic wrap to wake up the surface.
9. The fermentation does not need to be too large, just a little bit double to 1.5 times as big, and it only takes 20 minutes.
10. Exhaust the water and oily skin dough, knead the dough, divide it into 10 doughs, knead smoothly, let the dough rise for 15 minutes, divide the pastry dough into 10 pieces.
11. Wrap the shortbread in water and oily skin, wrap it well
12. Press flat and roll out, not too long to avoid cracking.
13. Roll it up, finish all 10, and wake up for 15-20 minutes.
14. Press flat on the spot and roll it out again.
15. Then roll it up again and let it rest for 15-20 minutes.
16. Fold both sides inward and press.
17. Roll into slices and wrap stuffing
18. Slowly push the tiger's mouth to pack it
19. Turn it over, press it lightly, and make a ball with your hands, then lightly brush the surface with some water, stick some cooked white sesame seeds, and preheat the oven at 180 degrees for 20 minutes.
20. Out of the pot, very fragrant
21. tasty
22. Hehe
