1.
Knead the oily skin into a state where the film can be pulled out, wrap it in plastic wrap and let it stand for 30 minutes (I put it in the bread machine and knead it for 25 minutes)
Mixed shortbread part materials
2.
1). Soak the mustard tuber with clean water to avoid too salty. shallot. Chop the ginger, and chop the mustard after soaking.
2) Add salt, starch, and light soy sauce to the meat filling and stir in one direction. After stirring until the meat is puree, add the onion ginger sesame oil and stir evenly.
3) The stirred meat filling is evenly divided into 16 portions, and the dough is formed into a dough, and placed in the refrigerator for 30 minutes (so that it is easy to operate when filling)
3.
How to make a big bag
1) Roll the oil crust into a rectangular dough sheet, roll the oil pastry into a square slice and place it in the middle of the oil crust. Fold both ends of the oil crust, wrap the pastry and pinch tightly.
2) Roll the wrapped noodles along the long side into a rectangle and fold it into three folds
3) Repeat again to roll into a rectangle and fold into three folds
4) The folded surface is square, roll it into a thin sheet again, roll it up from one side, and roll it into a roll.
5) Divide into 16 evenly
4. Take a portion of the dough, flatten it, and roll it out slightly
5. Put the minced meat into the dough wrap, pinch tightly and close the mouth
6. It's all done. When I made this big bag of crisps, it was a little broken because of uneven force when rolling.
7. Brush a layer of egg yolk liquid on the surface, sprinkle a little sesame seeds, put it in the preheated oven, heat up and down, 180 degrees, about 20 minutes~
Tips:1. When rolling the noodles, be sure to use even force, and don't use too much force, so as not to break the pastry~
2. This method is more suitable for mass production~ save time~
