1. All materials
2. Water and oil leather (50 grams of flour, 15 grams of lard, 25 grams of water, 2 grams of salt, 2 grams of sugar)
3. Pastry (50 grams of flour, 23 grams of lard)
4. Separately mix the water and oily skin and shortbread into a dough (the water and oily skin needs to be kneaded for a few more minutes), then cover with plastic wrap or damp cloth and wake up for about half an hour
5. Wake up the dough time to chop the mustard and chives
6. Add the meat and seasonings to taste and set aside
7. Divide the soaked water, oily skin and shortbread into 4 equal parts
8. Knead the water and oil skin a few more times, roll it into a round shape, and put the pastry on top
9. Slowly close, wrap the shortbread, and pinch the cuff tightly
10. Close the mouth downward, press it slightly, and roll it into a tongue shape.
11. Then gently roll up from top to bottom, cover again and wake up for ten minutes
12. Then roll it into a tongue in the same way
13. Roll it up again and let it stand for another ten minutes. Repeat the above action again
14. Then, with the help of hands, first round it into a small circle, then roll it into a round dough with a little thicker middle and thinner sides, and put an appropriate amount of meat filling.
15. Slowly close the mouth and squeeze it tightly, close the mouth down, and then gently roll it out.
16. Put in the baking dish
17. Preheat the oven in advance, put it in the oven and bake at 160 degrees for 20 minutes (cover the upper layer with tin foil after a little setting), and then continue to heat for 10 minutes
Tips:1. The amount of salt in the auxiliary material is put into the water oil skin and the pork filling respectively.
2. Due to the different water absorption of flour, if the water-oil skin is too dry, a small amount of water can be added (the water-oil skin is slightly moisturized, which is better for operation).
3. The baking time depends on the temperament of each oven.
