1. Water-oil skin material: 200g of low-gluten flour, 80g of corn oil, 25g of powdered sugar and 80g of warm water (about 50 degrees).
Second, pastry materials: low-gluten flour 150g, vegetable oil 65g.
3. Stuffing: meat stuffing 200g, soft sugar 13g, salt 3g, shallot 20g, fresh soy sauce 14g, yellow rice wine 10g and water 40g.
Fourth, 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-oil skin material: Mix low-gluten flour, corn oil, powdered sugar and warm water, and then knead into smooth dough.
4. Crispy materials: low-gluten flour and vegetable oil are also stirred evenly and kneaded into smooth dough.
5. Divide the water-oil skin and pastry into 20 equal parts, as shown in the figure.
6. Take a piece of oil skin and crush it by hand, and wrap the dough in the oil skin.
7. Wrap it up and surround it. Cover with plastic wrap and wake up for 30 minutes.
After 8.30 minutes, take a small dough and flatten it.
9, put the right amount of stuffing.
10, like a steamed stuffed bun, folded and tightened.
1 1.
12. Put the baking tray in the middle layer of the preheated oven, 190 degrees and bake for 40 minutes, and then bake for about 20 minutes in the middle, that is, after the surface is a little colored, take out the baking tray, turn the cake over and put it in the oven for another 20 minutes.
13, done.