Golden Meat Muffins
1.
Water and oil skin materials: 150 grams of ordinary flour, 50 grams of lard, 20 grams of white sugar, 60 grams of water,
2.
Pour all the water and oil skin materials together, mix them with chopsticks, and then knead them into a smooth dough with your hands. Cover with plastic wrap and wake for 15 minutes
3.
Pastry ingredients: 100 grams of low-gluten flour, 50 grams of lard,
4.
Pour the lard into the flour, stir to mix with chopsticks, and then grab the meat into a ball with your hands
5.
Divide the water and oil dough into 15 rounds
6.
Divide the pastry dough into 15 rounds
7.
Take a water and oily skin, press it flat, wrap it in a pastry, and close the mouth with a tiger's mouth
8.
Roll the whole pastry dough into a circle and wake up for 5 minutes,
9.
Take a dough and roll it into an oval shape with a rolling pin
10.
Roll it up from the wide side,
11.
After all rolled up, cover with plastic wrap and let it rest for 10 minutes
12.
Flatten the loose dough and roll it out with a rolling pin
13.
Roll up the rolled puff pastry dough from top to bottom,
14.
Cover with plastic wrap and relax for 10 minutes
15.
Ingredients for golden shredded pork floss filling: 150 grams of pork floss, 300 grams of mung bean paste, 20 grams of oil (sugar can be added or not according to the sweetness of your own bean paste)
16.
Pour all the ingredients together, and grab the pork floss and red bean paste with your hands.
17.
Then press it with your hands to form a dough and divide it into 15 equal parts
18.
Take a shortcrust dough and fold both sides in the middle
19.
Roll it out with a rolling pin,
20.
Pack a minced pork filling
21.
When wrapping, press the filling with your right hand and push it up from left to right, closing the mouth and rounding
22.
Preheat the oven to 180 degrees, flatten all the cake embryos slightly, and put them into the baking tray.
23.
Put it into the oven and bake at 180 degrees for about 20 minutes. Bake until the surface is slightly yellow, then it will be out of the oven, and eat after cooling.
Tips:
1. When rolling the puff pastry dough, do not roll the rolling pin back and forth. Too much rolling will cause the dough to stick and not layer.
2. The dough should be covered with plastic wrap or wet towel when it is loose and proofed to avoid air drying on the surface.
3. The water and oily skin should be tightly closed when wrapping the pastry, and do not mix in air, so as not to break the skin and leak the crisp.
4. When filling the stuffing, press the filling with the right hand and push up and close the mouth with the left hand, and then press it flat.
