100g of flour
30g of lard
50g of lukewarm water
5g of powdered sugar
5g of salt (20g of powdered sugar if you want to make a sweet filling, but no salt)
Ingredients 2 (shortening)
100g of flour
50g of lard<
Input 3 (Filling)
Pork 200g (Fat and Lean 3:7)
Squash
Soy Sauce 2 tablespoons
Scallions 1 teaspoon
Pepper 1 teaspoon
Sugar 1/2 teaspoon
Oil 1 tablespoon
Egg white 1pc
Steps 1
Thoroughly knead all the ingredients in the dough until a clear film can be pulled out, then put it into a plastic bag and let it rest for 30 minutes. The lard can be softened in advance, but use lukewarm water to avoid the lard being too hard to knead well. This recipe of water oil skin is very soft, but because of the fat, so it is very good to knead, you can use the technique of making bread while kneading and wrestling. You can use the technique of wrestling as you make the bread. Only with a good stretching of the shortening can it be folded over and over again without breaking the shortening
Step 2
Knead the ingredients in the shortening into a ball and put it in a plastic bag to rest for 30 minutes. Add the chopped mustard greens, chopped scallions and all the seasonings to the mixture, mixing in one direction until well blended, and set aside in the fridge. The lard in the shortening needs to be at room temperature until it is very soft, so that the shortening will not be hard, but should be about the same softness as that of the oil skin to make it easier to handle. Do pastry moon cake meat filling is not suitable for too wet sticky, so add less water or do not add, the meat must be stirred vigorously, into the refrigerator after the filling hardened better to use, so in fact, can be an hour or two in advance of the good stuffing refrigerated standby
Steps 3
Water-oil crust cut about 24g per portion, shortcrust direct pull can be, about 16g-18g per portion, each divided into 8 portions. Cover with plastic wrap to avoid drying out. Step 4
Press the left thumb against the shortcrust, close the mouth of the right hand at the tiger's mouth, and turn it around, then pinch it firmly, close the mouth and press it down
Step 5
Press a rolling pin to roll it out into a cow's tongue shape, and then roll it up. Do the same with the remaining 7 portions. You can cover with plastic wrap and let it rest for 15 minutes for better operation
Step 6
In fact, it is possible to do the previous step without letting it rest. I rolled it out and flattened it with my hands as shown in the picture below, then continued to roll it out with a rolling pin and rolled it up again
Step 7
Similarly, do the same with the remaining 7 portions and let them rest covered with plastic wrap for another 15-20 minutes. After resting, take one portion, flatten it out, and roll it into a skin that is slightly thicker in the center and thinner on all sides
Step 8
The side with the opening is facing the meat, the smooth side is facing down, and wrap 30g of the filling into it, and close it up as you did with the shortcrust pastry, not as you did with the dumpling. (You can roll out the skin a bit bigger, it's easier to handle.)
Step 9
Finally, press it down and place it on a baking tray. Preheat oven to 180 degrees Celsius, middle layer, bake for about 10 minutes after the bottom is set, turn over and continue to bake for 10 minutes, then turn over and bake for about 5 minutes until both sides of the oil is moist and golden brown, the sides of the puffy, light yellow can be