Pork Floss Tortillas

Pork Floss Tortillas

1. Mix the ingredients of the oily skin, knead into a dough, cover with plastic wrap, and wake up for 15 minutes

2. Mix the ingredients of the pastry, knead into a dough, cover with plastic wrap, and let it rest for 15 minutes

3. Divide into a shortbread dough and a shortbread dough

4. Knead the dough of the oily skin into long strips and divide them into 6 equal parts. Round each small part. Roll the pastry dough into long strips. Divide into 6 equal parts.

5. Take a small puff of oily skin, press flat, put a small puff of pastry, wrap it up completely, and put it down

6. Do all six in turn

7. Take a package of small dough, place it with the mouth facing down, flatten it with your hands, and then roll it into an oval dough sheet with a rolling pin

8. Roll it up as shown in the picture, roll up all 6 in turn, cover with a layer of plastic wrap, and wake up for 10 minutes

9. Flatten the awake dough roll, and use a rolling pin to roll out a long strip of dough

10. Roll it up, place it with the end facing down, cover with a layer of plastic wrap, and wake up again for 10 minutes

11. Hold the awake dough roll in your hand, place the end up, hold the end up with your thumb, and press down firmly, squeeze the two ends in the middle, pinch the closed end, and round it, place the closed end down, and place it in turn. 6 are done.

12. Flatten the wrapped dough, then roll it into a round piece with a rolling pin, put the pork floss corn filling, wrap it up, and squeeze it down.

13. Make two cuts on the surface of the shortbread with a sharp knife, brush with egg wash and sprinkle with white sesame seeds. Put it in a preheated 180 degree oven, and heat the middle layer up and down for 20 minutes.

Tips:

The prepared shortbread will be more crispy after being eaten overnight and re-oiled.