Name: Layers of Crispy Fresh Meat Pastry
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g (water and oily leather) Plain flour; 155g water; 30g (water oil leather) Caster sugar; 50g (water oil leather) Whole egg liquid; 40g (water oil leather) lard; 15g chopped green onion; 15g Soy sauce; 15g sesame oil; 20g Rice wine; 18g Oyster sauce; 10g Egg white; 15g Sugar; 12g Cooked Sesame; 200g Lard (puff pastry); 140g Mustard; 400g Pork filling; 50g Bamboo shoot tip; 320g Plain flour (shortening)

Layers of Crispy Fresh Meat Pastry

1. Water and oil skin part: all the water and oil skin materials are put into the bread bucket, and the dough program is kneaded for 15 minutes. If it is hot, open the cover to prevent the temperature from being too high and the dough will be very soft

2. The kneaded dough is basically out of the film! If you don't have a bread machine, you can knead by hand and directly mix the water and oil skin materials and knead into a smooth dough

3. Pastry part: All the pastry ingredients are mixed and mixed into a dough, and divided into 35 small balls. Keep it in the refrigerator for easier operation

4. Minced meat part: the meat is bought and cut into pieces, soaked in water, soaked in blood water, rinsed, dried and chopped, the hands are a bit sour

5. Add the minced mustard, bamboo shoot tips, chopped green onion, sesame seeds and various seasonings to the minced meat and mix well.

6. Mixed minced meat, 20G each, toss them into small balls with both hands left and right, then put them in the refrigerator and freeze them in parallel

7. Divide the water and oily skin dough into 35 small balls, place them on a little floured kneading mat at intervals, cover with plastic wrap and wake up for 30 minutes

8. The water and oily skin is squashed into small round pieces and wrapped in shortbread like a bun! The shortbread that has been refrigerated in the refrigerator is very good

9. Close up and press flat

10. Gently roll into a beef tongue shape, carefully break the skin, roll up from one end and close up

11. Press it again, roll it out into a long strip, roll up from one end and close down, cover with plastic wrap, and wake up for more than 40 minutes

12. Pinch both ends to the middle and squash

13. Roll out into a round dough, be careful to break the skin

14. Put the frozen meat on top like a bun, and tighten the mouth firmly

15. Close your mouth down! Brush with egg wash, sprinkle with sesame seeds

16. About 190 degrees, 25 minutes, the waiting process is more tormented, because it is too fragrant and too fragrant

Tips:
The water absorption of flour is different, you can increase or decrease 10G of water, and the oven will go up and down five degrees according to your own temperature.