1. Pour 250 grams of all-purpose flour, 75 grams of lard, and sugar into a bowl, heat the water to 85°C, pour all into the flour, quickly stir the flour with chopsticks, put it in the bucket of the bread machine, turn on the dough mixing process once
2. Then make the pastry, mix 140 grams of all-purpose flour and 70 grams of lard, and knead vigorously on the chopping board for a few minutes until the lard and flour are completely fused into a dough, and there should be no moisture in the pastry dough.
3. Knead the water and oily skin to the film state
4. All kneaded
5. Divide the water and oil skin and pastry dough into 20 parts and knead them into a circle for later use. During the production process, it is recommended to cover the water and oil skin dough with plastic wrap to prevent the surface from drying out. The pastry dough can be left open directly.
6. Take a water and oil skin dough, squeeze it with the palm of your hand, put a pastry dough in the center of the water and oil skin dough, wrap it up, and pinch tightly.
7. Place the dough on the chopping board with the closing edge up and the smooth side down, flatten it with the palm of your hand, and roll the dough out into an oval shape with a rolling pin.
8. Roll up the long oval from top to bottom
9. Roll the dough, flatten it with the palm of your hand again
10. Roll it out with a rolling pin for the second time (again, with the smooth side facing down), and roll it up from top to bottom for the second time. The meringue is made. Cover the rolled meringue dough with plastic wrap and let it stand for 15 Minutes, start to make meat filling
11. Cut the pork into small pieces and put them in a meat grinder to mince
12. Mashed
13. Add all seasonings, beat evenly, mince mustard, put it in the meat and stir well for later use
14. Divide the meat into 20 equal parts
15. Take a portion of the dough, flatten it, put in the meat, wrap it up and place it down. Be sure to wrap it tightly to prevent it from showing off.
16. Wrap everything and put it in the baking tray
17. Brush with egg yolk, stick with sesame seeds, bake at 220 degrees for about 30 minutes
Tips:The effect of shortening with lard is the best. I use a meat grinder to stir and knead to form a dough, or you can chop it yourself and beat it with chopsticks.
