Seaweed Meat Muffins
by Wei-Dessert
Favorite
Difficulty
Easy
Time
1h
Serving
4
Can make 20
1. 1. The materials are ready, and the lard is softened at room temperature.
2. 2. Put all the oily skin materials into the bread machine to knead the dough.
3. 3. After kneading out the film, round and relax for 30 minutes.
4. 4. Mix the pastry ingredients and knead them into a dough, wrap them in plastic wrap and chill in the refrigerator for 30 minutes.
5. 5. Mix the stuffing materials evenly and divide into 20 portions.
6. 6. Divide the oily skin and shortbread into 15g/piece, about 20 small balls.
7. 7. Roll the oily skin into a round piece and wrap the shortbread ball.
8. 8. Roll the dough into a beef tongue shape and roll it up from top to bottom. Cover with plastic wrap and relax for 15 minutes.
9. 9. Roll it out again. The length is about the same as the rolling pin. Too long is easy to mix and crisp!
10. 10. Roll up and relax for another 15 minutes.
11. 11. Fold both ends to the middle and squash.
12. 12. Roll into a round piece, wrap the pork floss filling, pinch tightly and seal.
13. 13. Squeeze some and put it in the Xuechu 9055 baking pan, brush the surface with egg yolk, sprinkle black sesame seeds for decoration!
14. 14. The middle layer of Baicui 5400 oven is 180 degrees, bake for 30 minutes, and cover the tin foil in time when the surface is properly colored to avoid excessively deep coloring!
15. 15. Release the mold from the oven and let it cool!
Tips:1. Lard can be replaced with butter!
2. The filling can be white bean paste, mung bean paste, lotus paste filling, etc.
