1. To make the filling, mix 100g pork floss and 40g ghee, mix and stir evenly, divide 30g for later use.
2. To make oily crust, mix 150g of flour, 40g of water, 40g of ghee, and 40g of fine sugar until the dough is smooth, take it out, let it rest for 5 minutes, and divide 10g for use.
3. To make shortbread, mix 150g of flour and 50g of ghee until the softness and hardness are the same as the oily crust. Take out and divide into 5g each and set aside.
4. Roll out the oily skin and wrap it in the shortbread.
5. Roll out the pastry dough once
6. Roll up the rolled dough once.
7. Roll out the rolled dough twice.
8. Roll up again, ready to roll out the stuffing.
9. The stuffing is successfully ready to be shaped.
10. Generally, there are no cake molds at home, so I use Heinz bottle caps. The molding is successful and ready to bake.
11. The baking temperature is 200, 200 and 190, and the time is 15-18 minutes. Bake until the bottom is colored, take out one by one, turn over and bake.
Tips:The fresh spinach muffins are out of the oven, served on the plate, looking forward to tasting.
