1.
2. Shallots, chopped green onions
3.
Making minced meat: add sugar, 5ml light soy sauce to the minced meat and stir well, 1. Add salt, 5ml light soy sauce, stir well, add 25ml water, then add white pepper, 4ml light soy sauce, 25ml Clean water, stir clockwise, add chopped green onion, continue to stir vigorously, set aside for later use
4. To make water skin: add sugar, salt, 55 ml of water to 150 g of flour, then pour 50 ml of salad oil
5. Making water skin: Stir thoroughly with a spatula until there is no dry powder
6.
Then knead the dough into a smooth dough by hand, wrap it in plastic wrap, and proof it at room temperature. When proofing for 20 minutes, knead again until the dough has a smooth surface, cover it with plastic wrap and continue proofing for 10 minutes
7. Make pastry: Add 50ml of salad oil to the remaining 100g of flour, knead evenly, and set aside for later use
8. Roll the proofed water skin into a rectangle of about 30*25 cm, rub the pastry into a long strip and place it on the rolled water and oil skin, spread it evenly with the palm of your hand
9. Fold the water and oil skins on both sides to the middle to completely enclose the pastry
10. Fold it into a beef tongue, then roll it up
11. Cut into 10 doses
12. Roll out the dough with a rolling pin
13. Put fillings in the middle
14. After closing the mouth, knead it into a round ball, then gently press it into a round moon cake shape
15. Brush egg liquid on the surface, embellished with white sesame seeds
16.
Turn on the power of the oven, preheat to 200°C, heat up and down, put in the middle layer of the preheated Fangtai oven, and bake for 24 minutes
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