1. How to make oily skin: Pour all the ingredients of the oily skin in the formula (110g medium powder, 22g sugar, 2g salt, 35g lard, 45g water) into the basin, leaving a little bit of water, according to the hardness of the dough Add it to it and knead it into a very smooth dough. I can already pull out the film when I knead it and put it in a fresh-keeping bag for later use.
2. The ingredients for the shortbread in the recipe (90 grams of medium powder, 40 grams of lard) are mixed and formed into a dough, do not knead excessively; put it in a fresh-keeping bag for use
3. Make the meat filling between sowing noodles. Put ginger powder, caster sugar, maltose, light soy sauce, cooking wine, salt, and white sesame seeds in the pork filling. Stir vigorously in one direction until the meat filling is very sticky. Add the chopped green onion, Sesame oil, stir again, add the mustard cores cut into small cubes, stir for a while, set aside
4. After waking up, the oily skin and shortbread are divided into 19g/piece, and 11g/piece for the oily pastry.
5. Take a finished and awake dough, put it upright on the chopping board, squeeze it with your hands, and dry it.
6. Wrap meat
7. Close the mouth by pushing up, pinch the mouth tightly, and put it into the baking tray; do all parts in sequence
8. Preheat the oven to 170 degrees, middle layer, bake for 25 minutes, until the surface is colored, you can take it out
9. Put it on the grill to cool immediately after taking it out
Tips:In the process of making pastry, every time the pastry is finished, it needs to be soaked up, and the whole process is covered with plastic wrap to avoid dry skin.
