Golden Shredded Pork Floss
1.
Water and oil skin ingredients: low-gluten flour, all-purpose flour, vegetable oil, white sugar
2.
3.
120 grams of all-purpose flour, 10 grams of sugar, 30 grams of corn oil, and 50 grams of hot water are mixed and kneaded until the dough can pull out the film.
4.
Pastry ingredients: 90 grams of low-gluten flour and 45 grams of corn oil in the container
5.
Knead it into a shortbread dough.
6.
Wrap the kneaded water, oily skin and shortbread with plastic wrap and relax for 30 minutes.
7.
When you relax the dough, make the filling: 250 grams of green bean paste, 150 grams of pork floss, and salad dressing. (The salad dressing is more delicious than sweet.)
8.
Put the green bean paste, pork floss, and two tablespoons of salad dressing into the container.
9.
Rub evenly with your hands until you can form a ball with your hands.
10.
Divide the kneaded minced pork filling into 25 grams each.
11.
Divide into 12 parts for the loosened water and oily skin and shortbread.
12.
Take a portion of water and oily skin and squeeze it by hand, and pack a portion of shortbread.
13.
Tighten the mouth, put it on the chopping board with the mouth down, and do everything in turn.
14.
Take a portion of the pastry and roll it into a beef tongue shape.
15.
Roll up from top to bottom.
16.
All are done in turn, cover with plastic wrap and relax for 15 minutes
17.
Take a loose dose and squeeze it gently with your hands.
18.
. Roll it out again
19.
Roll up from top to bottom
20.
Cover with plastic wrap again and wake up for 15 minutes
21.
The thumb of the loosened agent is pressed down from the middle, and then the four corners are folded toward the middle
22.
Use a rolling pin to gently roll thin
23.
Put on a minced pork filling
24.
Tighten the mouth
25.
Put it on the baking tray with the mouth facing down, and brush with a layer of egg yolk after finishing everything in order
26.
Sprinkle with some black sesame seeds
27.
Put it in the preheated oven, 190° for about 20 minutes
28.
It's out, can you have one?
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. Brush twice with egg yolk water to make the color more beautiful.
