#柏翠大赛# Meat Floss Pastry
1.
Put the medium powdered sugar lard in a bowl.
2.
Rub the granules with your hands.
3.
Knead the dough while slowly trying to add water, it will be a little sticky at the beginning (some flours may not absorb the same water as 45 grams of water)
4.
Let the water completely blend into the flour lard.
5.
Put the water oil skin on the table and rub it with your hands.
6.
Chop the dough with a scraper.
7.
Knead the chopped dough together.
8.
Repeat the previous action twice and then check the bottom group (the film can be pulled out but it is easy to break if it is not tough)
9.
Chop the dough again with a scraper.
10.
Knead again, just like making bread.
11.
Rub repeatedly like washing clothes.
12.
You can also beat the dough.
13.
After a few minutes, the glove membrane was rubbed out.
14.
Cover the kneaded oily skin with a damp cloth on the fresh-keeping bag and let it relax for about 30 minutes.
15.
Make shortbread (just mix well, don't knead hard)
16.
The mixed shortbread, put it in a fresh-keeping bag and relax for 30 minutes (put it in the refrigerator in hot weather)
17.
The loose oil skin is divided into 18 grams each and 12 grams each.
18.
Take one oily skin and press it into the shortbread and wrap it, and wrap everything in turn (for each procedure, cover it with a damp cloth in a fresh-keeping bag)
19.
Seal the loose dough upwards, and gently roll it into a beef tongue shape from the middle with a rolling pin (do not roll it too long)
20.
Roll up from top to bottom. Cover with plastic wrap and relax for about ten minutes
21.
Take a roll and gently roll it up from the middle and then roll it down.
22.
Roll up from top to bottom.
23.
Cover with a fresh-keeping bag and let the damp cloth relax for about 10 minutes.
24.
Take a roll and press it in the middle with your finger.
25.
Pinch the two ends in the middle.
26.
Use a rolling pin to roll it up, down, left, and right.
27.
The rolled leather bag is filled with a pork floss and egg yolk.
28.
Wrap and press flat, preheat the oven 180 degrees, and put it in the middle layer for 25 minutes (I'm used to putting it in the oven for a while)
29.
Take a bite of crispy scum.
30.
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Tips:
Crush the roasted duck egg yolk with a spoon, add the pork floss, squeeze an appropriate amount of salad dressing, and mix well.
