Water-oil skin: common flour 170g lard or salad oil 60g water 65g sugar 15g salt 5g cake: low flour 55g lard or salad oil 20g invagination: about 300g pork.

Making Steps of Chess Biscuits, a Special Product of Tangshan

Step 1

Live the skin first. Pour the oil into the noodles and stir into granules.

Second step

Put sugar and salt into the weighed water and stir well.

Third step

Slowly add the sugar and salt water into step 1 to make a smooth and soft dough.

Fourth step

Live cakes again. Pour oil into low-gluten flour to make dough.

Step five

Cover or wrap with plastic wrap for half an hour.

Step 6

Make meat stuffing. Put some soy sauce, cooking wine, salt, sugar, chicken essence, spiced powder and white pepper in the meat stuffing, stir well, add chopped green onion and finally add sesame oil and mix well.

Step 7

When you wake up, the score of water, oil and pastry is 12.

Step 8

Put the crispy dough into the water-oil skin, tie it tightly and pack it.

Step 9

Roll the dough into strips.

Step 10

Roll up from bottom to top, and then wake up for ten minutes.

Step 1 1

Repeat the last step and wake up for another ten minutes.

Step 12

Take out the dough, roll it round, put the meat in and tighten the mouth. Be careful not to let the meat stick around, otherwise it will be easy to open.

Step 13

Use your thumb and forefinger to help tighten your mouth.

Step 14

Brush with egg yolk liquid, sprinkle with sesame seeds, put in the middle layer, 2 10 degree, 25 minutes. The temperature of my oven is low, please adjust it according to your own oven.