2. Mix all the ingredients together, in no particular order, and then start to knead the dough hard. You must rub oily skin until it hardens. A gentle pull is that kind of film. I rubbed it for half an hour for the first time, and the effect was not good. Knead it for an hour with a bread machine for the second time, just right.
3. Wrap the oil skin with plastic wrap and let it stand for 10 minute. At this time, stir the dough immediately and mix well. Just like oil skin, wrap it with plastic wrap and let it stand for 10 minutes.
4. The kneaded water-oil skin is divided into 20 portions, each of which is about 24g, and 20 portions of pastry, each of which is 17g. Flatten the water-oil skin, make stuffing with pastry, wrap it like a steamed stuffed bun, with the mouth facing down, then flatten the dough wrapped with pastry, roll it into an oval dough sheet with a rolling pin, finally roll it up, wrap it with plastic wrap, and let it stand for 10 minute. Put away the long roll of 10 minutes, roll it into a longer piece with a rolling pin, and then roll it up.
5. At this time, it looks like a short and fat dough roll. Cover with plastic wrap and let stand for 15 minutes. Put the short, fat dough roll on your hand, press your thumb down by half, then both ends will be tilted up, then put both ends in the tiger's mouth and wrap them like buns, then put your mouth down, press your palm, roll out the size of the meat with a rolling pin, and finally wrap the meat and put your mouth down.
6. Take the egg yolk that was useless before, brush it directly on the finished product without adding water, and sprinkle some sesame seeds for decoration. Preheat the oven for 5 minutes, and finally put it in the oven, and fire it up and down 180 degrees, just half an hour.
7. Be sure to eat while it is hot. If you don't finish it the first time, you'd better go back to the oven for 5 minutes next time. Beef stuffing will be more chewy.