Here's how to make meat muffins.
Ingredients: 60g meat floss, 200g white kidney bean paste/mung bean paste, 40g lard, 50g oil skin, 20g medium gluten flour (common flour), 20g sugar, 20g lard, 20g water, 40g crispy skin, 40g medium gluten flour (common flour) and 20g lard.
Steps:
1. Make pork stuffing, mix all the ingredients evenly and divide into 30g.
2. Relax the oil skin and pastry for 5 minutes.
3. The oil skin is divided into 10g, and the pastry is divided into 5g.
4. Put the pastry into the oil skin and wrap it.
5. Crush it with a rolling pin and roll it into a shape.
6. Roll from bottom to top, roll.
7. Note, just repeat it once (once * * * twice).
8. After rolling twice, the upper end is flattened and rolled into a circle.
9, wrapped in fluffy stuffing.
10, pay attention to push from bottom to top.
1 1, and you can enter the oven.
12, preheat 190 degrees, bake 15-20, and bake until the surface is golden.