more

Water-oil skin: flour 1g, lard 25g, warm water 55g, sugar 5g, salt 5g crisp (also known as oil skin): flour 1g, lard 5g stuffing: jujube paste (red dates are peeled and boiled until soft, mashed with a cooking machine, put in a pot, add oil and fry until the water is dry, and let it cool for later use.

2/1

The water-oil skin is divided into about 24g each, and the pastry is divided into about 16g-18g each, with 8 each. Roll the plastic wrap to avoid air drying.

3/1

Take a piece of oil skin and flatten it in the palm of your hand, and wrap it with a piece of pastry.

4/1

Turn down and press flat.

5/1

Roll it into a tongue shape with a rolling pin,

6/1

Roll it up, make all the remaining dough, cover it with plastic wrap and let it stand for 15-2 minutes.

7/1

Let it stand, take a portion, roll it long, and fold it by 3%.

8/1

Roll the dough after 3% folding into a slightly thick skin around, with the closed side facing the meat and the smooth side facing down, and wrap it with 3g stuffing.

9/1

convergent. (When closing the mouth, squeeze it in the middle, so that the leather can be rolled up a little, which is easier to operate.)

1/1

Close the mouth down and press it flat, and put it into the baking tray.