1. First dissolve the yeast in warm water
2. Put the flour and lard of the water-oil dough in a basin, add yeast water and stir with chopsticks. When most of the flour in the basin becomes snowflakes, knead it with your hands to form a soft dough. Knead the dough until the surface is smooth and gluten.
3. Cover the surface of the kneaded dough with plastic wrap and leave it in a warm place to ferment for two hours
4. Put the pastry dough ingredients in a basin, knead it into pastry dough, and keep it in the refrigerator for 30 minutes
5. Wash the pig suet and cut into very fine small dices (must be fine enough, and chop into fillings after cutting, because if the size is too big, it will be very greasy and greasy)
6. Without the chives, I used half a green onion, washed and chopped the chives
7. Put the diced suet and chopped green onions in a basin, add a little salt to taste
8. Add pork floss and mix well into scallion oil and pork floss filling
9. Put 5 grams of soda noodles on the chopping board, and use the palm of your hand to completely crush the soda noodles
10. Take the spread dough out of the basin, knead the soda noodles
11. The dough is equally divided into 20 portions, and the pastry dough is equally divided into 20 portions
12. Take a water and oily skin and press flat, put a shortbread dough
13. Water and oil dough wrap pastry dough, pinch tightly and seal
14. The pastry dough is sealed and placed on the chopping board, the dough that is not in use is covered with plastic wrap
15. Roll the dough into an oval shape with a rolling pin
16. Roll it up from top to bottom, then press it flat, roll it into an oval shape with a rolling pin, and roll it up from top to bottom
17. The rolled dough is placed on the chopping board upright, and the dough is flattened by hand into a round dough
18. Roll out the dough into a dough (you don't need to roll it out too thinly and roll it out to a diameter of 7,8 cm)
19. Wrap the dough with minced pork filling, pinch the seal tightly, and then flatten it into a pancake-like shape by hand
20. Put the wrapped biscuits in a baking tray, brush the surface with a layer of egg liquid, and sprinkle with white sesame seeds
21. Preheat the oven to 186 degrees, put it in the middle of the oven and bake for 20 minutes.
22. After making the minced pork filling, let's wrap it with sugar filling
23. The remaining 100 grams of diced suet, add 100 grams of white sugar and mix well to form white sugar filling
24. Use the same method to wrap the sesame seeds
25. In order to distinguish between minced pork filling and white sugar filling, we can wrap the sugar filling into oval biscuits! Or sprinkle black sesame on the surface of the sugar filling
