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, pour all the materials of the water and oil skin together
2.
Mix it with chopsticks, then knead it into a smooth dough with your hands. Cover with plastic wrap and wake up for 15 minutes
3.
Pastry ingredients: 100 grams of low-gluten flour, 50 grams of lard, pour the lard into the flour
4.
Stir the mixture with chopsticks, then grab the meat with your hands to form a ball
5.
Divide the water and oil crust dough and puff pastry dough into 15 rounds
6.
Take a water and oily skin, press it flat, wrap it in a pastry, and close the mouth with a tiger's mouth
7.
Roll the whole pastry dough into a circle, wake up for 5 minutes, take a dough, roll it into an oval shape with a rolling pin
8.
Roll it up from the wide side, cover with plastic wrap and let it rest for 10 minutes
9.
Flatten the loose dough and roll it out with a rolling pin
10.
Roll the rolled pastry dough from top to bottom, cover with plastic wrap and relax for 10 minutes
11.
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) Pour all the ingredients together
12.
Grab the pork floss and red bean paste with your hands, then press them into a ball and divide it into 15 equal parts
13.
Take a shortcrust dough and fold both sides in the middle
14.
Roll out with a rolling pin and wrap a minced pork filling
15.
When wrapping, press the filling with your right hand and push it up from left to right, closing the mouth and rounding
16.
Preheat the oven to 180 degrees, flatten all the cake embryos slightly, put them into the baking tray, put them into the oven to bake at 180 degrees for about 20 minutes, bake them until the surface is slightly yellow, and eat them 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.
