1. Prepare the minced meat and put it in the refrigerator.
2. Mix all the ingredients in the water and oil skin, knead until the film can be pulled out, and cover with the cling film to relax for 30 minutes. Mix the pastry ingredients, stir and knead, cover with plastic wrap and relax for 30 minutes.
3. The water and oily skin and the shortbread are divided into 8 parts (the water and oily skin is 23g each and the shortbread is about 17g each)
4. Take a portion of the water and oily skin dough and flatten it by hand, and wrap it in a portion of shortbread.
5. Close the mouth down, press flat, and roll the dough into a beef tongue.
6. Roll it up gently, cover with plastic wrap and relax for 15 minutes.
7. Press flat, continue to roll it into the above shape, then roll it up, cover with plastic wrap and relax for 15 minutes.
8. Take a dough roll, pinch both ends to form a round shape, and roll it out thin.
9. Wrap the meat, use the tiger's mouth to slowly tighten, squeeze, and close the mouth downwards. (Preheat the oven for about 5 minutes)
10. Place in the baking tray.
11. Step on the pattern.
12. Put the bakeware into the preheated oven, from the top to the second floor, in the upper and lower tube mode (upper tube: 170°, lower tube 175°), and it will be out in about 30 minutes.
