1. Pork filling: half a catty of pork belly, minced by hand, add appropriate amount of green onion and ginger (light soy sauce 8 g soy sauce 2 g salt 3 g sugar 2 g sesame oil 3 g cooking oil 10 g fuel consumption 3 g starch 1 g water 18 g clockwise) Stir vigorously until all the seasoning is absorbed, chop a small pack of mustard pickles and mix in
2. Oily skin: mix all the materials evenly and knead into a ball, cover with plastic wrap and relax for 5 minutes; continue to knead the loose dough until smooth, cover with plastic wrap and relax for 10 minutes
3. Shortbread: When the oily skin is loose, mix the ingredients of the shortbread evenly to form a dough
4. After the oily skin relaxes, divide it into 20 doses. Shortbread is divided into 20 doses
5. Take an oily skin, press the flat bag into the oily pastry, pinch tightly at the closing
6. Pack one by one
7. Take a dough, roll it into a beef tongue shape, and roll it up
8. The rest of the dough is also rolled up
9. Roll the long roll for the second time
10. Take a rolled agent, pinch both ends with your fingers, and press flat
11. Roll out the agent, add meat
12. Squeeze tightly around the bag
13. Round the wrapped crispy fruits by hand and arrange them into the baking tray; stir the egg yolks evenly, brush on the crispy fruits, sprinkle sesame seeds on the surface
14. Preheat the oven to 190°, and bake the middle layer for 25 minutes
Tips:If the operation time is too long, the dough must be covered with plastic wrap at all times to prevent it from drying out.
