1. Prepared ingredients.
2. Peel the sandwich meat, chop it into puree, add green onion and ginger, cooking wine, salt, pepper, a little sugar, stir well, refrigerate for later use.
3. Knead the water, oily skin and shortbread into dough for 20 minutes.
4. Divide the two kinds of dough into equal parts.
5. One part of water and oily skin is flattened and one part of shortbread is packed.
6. Roll it out, then roll it up into a cylindrical shape.
7. Roll everything up, cover with plastic wrap and wake up for 10 minutes.
8. Continue to roll into thin slices.
9. Roll into a cylindrical shape again and wake up for about 10 minutes.
10. Roll it out again into thin slices.
11. Pack the right amount of minced meat.
12. Close the mouth down, into the baking tray.
13. After preheating the oven at 180 degrees, bake the middle layer for 20 minutes. Turn it over once in the middle.
Tips:1. The process of adding maltose to the dough and proofing can make the dough sticky and not easy to break.
2. You can make more at one time and freeze in the refrigerator. You don't need to thaw it when you eat it, just bake it in the oven.
