Mini Pork Floss

Name: Mini Pork Floss
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g lard; 55g water; 250g Flour; 1 tablespoon Sugar; 50g Pork floss; 1 piece yolk; 20g sesame

by Flyer

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The last time I made fresh meat filling was made with butter. This time it was made with lard. The pork tastes very fragrant and the effect is very crisp. It feels like a crispy powder. The lard shortening effect is better, and the roasting process will not crack, and the appearance is very good. Last time I made a big one, I ate it in a while, and it was not enough, so I made a smaller one this time, and I could divide a few more per person. This time I brought some to my colleagues to eat, they said they were the same as the ones bought outside.
You don’t have to eat traditional moon cakes during the Mid-Autumn Festival. You can eat this kind of special ones. Adding meat floss is less greasy. It is made into a small one, and the serving size will not be too much.
Water pastry: 140 grams of ordinary flour, 35 grams of lard, 55 grams of water, 55 grams of pastry: 110 grams of ordinary flour, 55 grams of lard.

Ingredients

90g Lard
55g Water
250g Flour
1 tablespoon Sugar
50g Pork Floss
1 piece Yolk
20g Sesame

Mini Pork Floss

1. To make water and shortbread, mix flour, water, and lard.

2. Mix well with chopsticks.

3. Knead it with your hands. Cover with plastic wrap and relax for 15 minutes.

4. Stuff pastry, flour and lard, mix well.

5. Then knead it with your hands. Cover with plastic wrap and relax for 15 minutes.

6. Knead the dough into long strips, cut them into even pieces, and knead them into small balls.

7. Press the water and shortbread into the shortbread.

8. Slowly push up and close the mouth, closing the mouth down.

9. Roll it out with a rolling pin and roll it up.

10. After everything is done, cover with plastic wrap and relax for 10 minutes.

11. Roll it out and roll it up again.

12. Cover with plastic wrap and relax for 10 minutes

13. Fold in half and squeeze into a ball.

14. Press down and roll it open.

15. Add an appropriate amount of pork floss.

16. Push up with a tiger's mouth, wrap it up, and place it with the mouth down.

17. Brush with egg yolk liquid and sprinkle with sauteed white sesame seeds.

18. Put it in a preheated oven at 180 degrees, up and down, 20 minutes, middle level.

Tips:
1. The dough should not be too hard, it will crack during making.
2. Be sure to cover the cling film when it is loose, the surface will easily crack when it dries.
3. Watch it when baking to prevent over-coloring.