1.
20g lard melts in water, sieve 160g oily skin noodles, and mix well.
After mixing until there are even small particles, add a little salt (to make the noodles elastic and salty and fresh), and then add water to mix the noodles. The water should be added little by little, knead it into a ball, not sticky, and put the plastic wrap on the lid. Wake up for more than half an hour (I seem to have shared about 65ml of water)
2. The 40g lard in the pastry part is melted in water, and it is mixed well with 40g of the flour after the pastry is sifted. It will solidify after 15 minutes at room temperature (24 degrees)
3.
When the noodles are soaked up, chop the dried plums and lard residue (washed and dried the day before). (I used scissors to cut small pieces for convenience. The practical chewing machine is more convenient, but be careful not to crush it too much. Then there will be no taste)
Then use a small amount of oil (salad oil or lard), dry and stir the dried plums and lard residue (medium heat), stir until the dried plums are discolored and crisp, add a small amount of salt, sugar, and MSG to taste, and cook.
4.
After the dough wakes up, weigh it and divide it into 10 equal parts (26g each of mine)
The pastry is 80g in total, so each weighs 8g to make the crust. (Almost 1/3 of the amount of oily skin)
Roll out the dough with a stick, wrap the shortbread, roll it into an oval shape (beef tongue), roll it up, roll it again and roll it back and forth four or five times, roll it up, let it rest to relax the dough, roll out the next dough
5.
When the last one is done, the first one is almost relaxed (it has been about 20 minutes)
Take it out and press it flat by hand, roll it into a round skin and wrap it with plum and vegetable stuffing (it can be pinched like a xiaolongbao)
After kneading, pinch the mouth down, arrange the shape a bit, and put it in a baking tray lined with tin foil or greased paper
6.
After everything is wrapped, the oven is preheated to 180 degrees Celsius.
Brush the surface of the round cake with egg yolk, sprinkle with sesame seeds, put it in the preheated oven, and bake for half an hour
7.
According to the problem of uneven temperature in each oven, observe the condition of the shortbread every ten minutes (if it is not a visible oven, do not open the oven to see), bake it until the surface is browned and the aroma is overflowing. Discoloration, continue to bake over time (addition for 5 minutes to avoid burning)
Time is up, baked, enjoy
Tips:When rolling the oily skin, the shortbread will leak out. If it doesn't matter at all, fold it in half and roll it up. If it leaks too much, it means that the dough is not loose enough, so continue to wake up.
