Fresh Pork Crisps
1.
Fresh meat crisps: about 15 pieces of water and oily skin: 170 grams of ordinary flour (water and oily skin), 13 grams of caster sugar (water and oily skin), 65 grams of water (water and oily skin), 21 grams of whole egg liquid (water and oily skin), lard ( Water oil skin) 17 grams, salt (water oil skin) a little bit of shortbread: plain flour (shortened) 135 grams, lard (shortened) 84 grams Meat filling: 240 grams of pork filling, 30 grams of bamboo shoot tip, 10 cm of green onion, a little ginger , 10 grams of sesame oil, 10 grams of light soy sauce, 15 grams of cooking wine, 1 egg, 5 grams of sugar, 1 thick soup treasure, 10 grams of cooked sesame seeds, appropriate amount of salt Surface decoration: appropriate amount of egg yolk liquid, appropriate amount of sesame Materials in ready
2.
Mix the pastry ingredients together and knead them into a ball
3.
Divide the pastry dough into 15 portions and knead them into small balls. If the weather is hot, it can be stored in the refrigerator
4.
The following is to make water-oil leather: prepare all the materials for water-oil leather
5.
Knead the dough until it is smooth and pull out the film slightly. If you have a bread machine, you can put it in the bread machine to perform the kneading program
6.
Divide the kneaded dough into 15 portions, cover with plastic wrap, and let stand for 20 minutes
7.
Put all the ingredients in the meat filling into the pot
8.
Stir the minced meat evenly, use chopsticks to stir until it is strong
9.
Divide the minced meat into small groups of about 25 grams, and put them in the freezer to freeze until hard.
10.
Let’s start making the meringue: press the water-oil-crusted dough that has been left in step 6 into a small pit on the palm
11.
Take the pastry dough made in step 3 and place it in the center
12.
Wrap the shortbread with water and oily skin, close the mouth and round it
13.
Roll the dough into an oval shape with a rolling pin
14.
Roll up from bottom to top
15.
Turn the rolled dough 90 degrees and turn it upright, with the mouth facing upwards
16.
Use a rolling pin to flatten the dough into a strip
17.
Roll up from bottom to top
18.
Cover the dough with plastic wrap and let it stand for 30 minutes
19.
Take the resting dough and fold it in half from the middle
20.
Roll evenly with a rolling pin
21.
Put meat
22.
Wrap the filling like a bun, tighten the mouth firmly, and put the mouth down
23.
Put it in a baking dish, brush with egg yolk liquid, and sprinkle with appropriate amount of sesame seeds. Put it in the oven about 190 degrees, about 25 minutes
24.
The fresh meat crisps are ready to be baked~
Tips:
1. It is best to cook lard yourself, and it will taste delicious.
2. How to boil lard: buy pork suet, cut into small pieces, put a little water in the pot, add the lard, boil on high heat, turn to low heat and simmer slowly. Scoop out a small bowl of oil, and continue to boil the rest with a little bit of water until all the lard is boiled out. Milky lard can be obtained by refrigerating.
