Name: Plum Dried Vegetable Biscuits
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 180g (water and oily leather) All-purpose flour; 60g (water oil leather) lard; 90g (water and oily leather) Plain Water; 10g (water and oily skin) Caster sugar; 200g Pork belly; 100g Dried plum; 20g crystal sugar; 15ml Soy sauce; 15ml Rice wine; 3~5 slices ginger; Some Salad oil (for decoration); Some White sesame seeds (for garnish); 170g All-purpose flour (puff pastry); 80g Lard (puff pastry)

Plum Dried Vegetable Biscuits

1. The dried plums are soaked in water in advance, and the dried plums are washed and drained, and chopped
ps: Because it’s the dried plums made at home, it’s very clean. If you buy it outside, you must wash it several times

2. Peel the pork belly and boil it in a pot of boiling water, add rice wine, add sliced ginger, put the pork belly in the pot, blanch it

3. Remove the good pork belly from Chaotang, control the water, cut into cubes, put in the pot, and stir-fry until the color is browned

4. Add dried plums and stir-fry evenly, then add soy sauce and rock sugar

5. Add appropriate amount of water, turn to low heat after boiling on high heat, cover the pot and simmer slowly for an hour

6. Mix the materials of the water and oily skin evenly, knead it with a bread machine to pull out a large piece of film, cover it with plastic wrap, and let it stand at room temperature

7. Mix the pastry materials evenly and knead them into a dough

8. Put the stewed plum and vegetable meat filling out and set aside

9. Divide the water and oily skin and shortbread into ten parts respectively, take one part of the watery and oily skin and squash it, take a part of the shortbread, wrap it in the watery and oily skin, and pinch the seal

10. Take a wrapped water and oil skin, flatten it with the palm of your hand, and roll it into a beef tongue cake shape

11. Roll up from top to bottom, cover with plastic wrap, and let stand at room temperature for 10 minutes

12. Wake up the noodle roll, squeeze it again and roll it out into a beef tongue shape

13. Roll up from top to bottom, cover with plastic wrap, and let stand at room temperature for 10 minutes

14. Take a dough roll, press it down from the middle position, and gather the two sides inward

15. After squeezing by hand, roll it into a dough with a thickness of four weeks in the middle, put in the stuffing, squeeze tightly at the end, and squeeze it by hand

16. Brush the cake base with salad oil, sprinkle with white sesame seeds for garnish, and preheat the oven

17. 200℃, bake until the surface is colored

18. Let cool after taking it out

19.

Tips:
Kneading the water and oil skin to the expansion stage is to better wrap the water and oil skin, and also to make the dessert taste better after baking~