1. Water-oil skin material: 200 grams of low-gluten flour, 80 grams of corn oil, 25 grams of sugar powder, 80 grams of warm water (about 50 degrees),
Second, the pastry material: low-gluten flour150g, vegetable oil 65g.
3. Stuffing: 200g of meat stuffing, 3g of soft sugar13g, 3g of salt, 20g of chives, 0g of fresh soy sauce14g, 0g of yellow rice wine10g, and 40g of water.
Fourth, the practice:
1, pour the meat stuffing, soft sugar, salt, chopped green onion, soy sauce, yellow wine and water into the basin.
2. Stir evenly clockwise, then cover with plastic wrap and freeze in the refrigerator for 30 minutes.
3, water and oil skin material: mix low-gluten flour, corn oil, powdered sugar and warm water, and then knead into a smooth dough.
4. Crispy material: Low-gluten flour and vegetable oil are also mixed well and kneaded into smooth dough.
5. Divide the water-oil skin and pastry into 20 equal portions, as shown in the figure.
6. Take an oil skin and squash it by hand, and wrap the pastry into the oil skin.
7. Wrap it up and round it. Cover it with plastic wrap and wake up for 30 minutes.
8. After 30 minutes, take a small dough and flatten it.
9, put the right amount of stuffing.
10, like a steamed stuffed bun, folds come and tighten.
1 1, tuck down, slightly flatten, and put in a baking tray.
12. Put the baking tray in the middle layer of the preheated oven, bake at 190 degrees for 40 minutes, bake in the middle for about 20 minutes, that is, after the surface is a little colored, take out the baking tray and turn the cake over, and then put it in the oven to bake for 20 minutes.
13, complete.