Mustard Shortbread
1.
A piece of pork hind leg.
2.
The meat grinder grinds the meat.
3.
Soak the mustard tuber in water, taste it, and it won’t be salty.
4.
Minced meat grinder
5.
Add the chopped green onion and ginger
6.
Add the right amount of light soy sauce.
7.
Stir well
8.
Add water
9.
Add chicken essence
10.
Add five spice powder
11.
Stir well and set aside.
12.
A piece of shortbread noodles.
13.
Divide into 10 portions.
14.
Roll into a long piece and roll it up.
15.
Roll into a long piece and roll it up.
16.
Ready to use when rolled up.
17.
Turn 90 degrees.
18.
Roll into a long film
19.
Roll up.
20.
Roll up the finished product twice.
21.
Roll out a long film for the third time.
22.
Rolled finished product.
23.
Roll up.
24.
The finished product rolled three times, turn 90 degrees.
25.
Press into a round agent.
26.
Roll into a disc shape.
27.
Add the mustard filling.
28.
Pack it according to the steamed bun method.
29.
Wrapped shape.
30.
Close your mouth down.
31.
Put tin foil on the baking tray, and put the shortbread on the baking tray
32.
Take the egg yolks and beat them up.
33.
Apply egg yolk liquid.
34.
Apply and set aside.
35.
Sprinkle with black sesame seeds.
36.
Preheat the oven and put it in the middle of the oven at 200 degrees for 22 minutes.
37.
Finished picture
Tips:
Be careful not to break or expose the filling when filling the pie. The filling technique is very important. Rolling three times is to shorten the layer.
Buy on JD
Buy on Amazon
