1. Pour the lard, powdered sugar, and water into the basin and stir well.
2. Add the sifted all-purpose flour and mix all the ingredients evenly.
3. Knead into a smooth dough, namely a watery oily dough, put it in the refrigerator and let it rest for 1 hour.
4. Put the sifted 100g all-purpose flour and 50g lard in the basin.
5. Stir it evenly and form a dough, it is shortbread dough. Wrap the pastry dough with plastic wrap and place it in the refrigerator to let it rest for 1 hour.
6. Divide the water oil skin into 12 equal parts, cover them with plastic wrap and set aside.
7. Divide the shortbread into 12 equal parts, cover with plastic wrap and set aside.
8. Take a piece of water-oil-crusted dough, flatten it with the palm of your hand, and press it into a pie crust with a slightly thicker middle and a thinner edge. Put a piece of pastry dough in the middle of the pie crust and place it together on the left hand.
9. Slowly close the dough upwards while turning. Pinch tightly and close the dough. The dough is closed downward and becomes a ball.
10. Cover with plastic wrap and place in the refrigerator to sit and relax for 20 minutes.
11. Flatten the loose dough with the palm of your hand, and roll it into an oval shape with a rolling pin.
12. Roll up the dough sheet from top to bottom.
13. The finished state of the roll is cylindrical.
14. Roll out all the dough in turn, cover it with plastic wrap, and place it in the refrigerator to let it rest for 20 minutes.
15. The loose noodle rolls are gently pressed flat by hand.
16. Use a rolling pin to roll the dough into a strip.
17. Roll up from top to bottom.
18. The finished state of the roll is cylindrical.
19. Cover the finished product rolled for the second time with plastic wrap and place it in the refrigerator to let it rest for 20 minutes.
20. Put the pork floss and red bean paste stuffing in the pot, and pinch it with your hands until you can't see the red bean paste particles to form the stuffing.
21. Divide it into 12 portions, weigh out the fillings according to the weight of each portion, and hold them into a ball shape for later use.
22. Press the finished product of the second roll with your thumb in the middle, and use the tiger's mouth to clamp the pair of rolls.
23. The direction of the folder is facing upwards, flatten it with your hand, and then use a rolling pin to roll the dough into a round cake with thin edges and thick middle.
24. Wrap the minced pork filling, gather the dough up, and finally pinch the closing repeatedly to prevent the minced meat from bursting out during baking.
25. Place the dough on a baking sheet with the end upside down.
26. Brush the surface of the dough with egg wash, then sprinkle some sesame seeds.
27. Put the baking tray into the middle layer of the preheated oven, bake at 180 degrees for about 30 minutes, and the surface should be golden.
28. The fragrant meat muffins are out of the oven.
Tips:1. I made 2 kinds of shortbread at the same time, so the finished product in the previous picture is a bit too much, but the recipe is correct. This recipe can make 12 meat muffins.
2. I used red bean paste here, or green bean paste. You can adjust the ratio of pork floss and bean paste according to your preference.
3. If you want the baked meat muffins to be flat, you can turn them over once after baking for 10 minutes, so that there is no need to brush the egg liquid and sprinkle sesame seeds.
