The method of cooking meat biscuits in the oven is as follows:

Oil crust: 1g of high-gluten flour, 1g of low-gluten flour, 4g of lard (butter or ghee), 4g of powdered sugar, 7g of boiled water and 7g of cold water?

crisp: 9g of low-gluten flour and 33g of lard (butter or ghee)?

sugar stuffing: low-gluten flour 175g sugar flour 15g maltose 15g cooked white sesame 2g water 75g?

practice:?

1) oil skin: 7g of boiled water is poured into flour and mixed, then lard, powdered sugar and cold water are added in turn and stirred. After kneading into a ball, wrap it with plastic wrap and simmer for about 15 minutes. ?

2) Crispy: Mix and knead the flour and lard evenly, wrap it with plastic wrap, and simmer for a while to fully blend the flour and oil.

3) sugar stuffing: mix flour and powdered sugar, add maltose, stir first, then add water several times, depending on the specific situation of sugar stuffing (I put too much today, which is a little wet), and finally add cooked white sesame seeds and knead well.

4) Divide the baked oil skin and pastry into 1 portions each.

5) knead the pastry into a small ball, roll the pastry into a round piece, wrap the pastry, seal it, roll it flat, and then roll it up. Put each dough in plastic wrap and bake for 1 minutes.

6) Roll it flat again, roll it up and put it in plastic wrap for 1 minutes.

7) Roll it flat for the last time, roll it up and put it in plastic wrap for 1 minutes. ?

note: in step (5, 6, 7), the dough is always rolled flat, rolled up and baked for three times. This is to make the noodles and oil fully integrated, and the prepared snacks taste better. Hee hee, but when you do it, it's more troublesome. ?

8) Pick up a dough, roll it into a circle, wrap it in sugar, close it, shape it upside down, and roll it into an oval shape. ?

9) 2 for 15 minutes.