Crispy material: low-gluten flour 100g, lard (butter or ghee) 50g.
Stuffing materials: half a catty of pork stuffing, 5 onions (the more onions, the better), ginger, salt, soy sauce, cooking wine and starch.
Exercise:
1. Preparation of stuffing: First, add chopped green onion, salt, sugar, soy sauce, cooking wine, Jiang Mo and a little starch into the pork stuffing, and then stir evenly in one direction. If it is too dry, add a little water and continue stirring until the water and meat are mixed and stuck together, and put it in the refrigerator for later use. (Figure 1)
2. Prepare oil skin: stir the yeast with warm water and let it stand for 5 minutes. Knead flour, ghee, sugar and yeast water into a smooth dough. If it is dry, add some hot water. Put the dough into an oiled container, cover the container with plastic wrap and let it stand for 10 minute. (Figure 2) (Figure 3) (Figure 4)
3. Prepare cakes: knead 1 low-gluten flour and lard into dough. Be patient, it's loose at first, but it will stick together after rubbing for a while. (Figure 5)
4. Spread the hand powder on the chopping board and knead the dough until smooth, and divide it into 12 equal parts. (Figure 6)
5. Knead a small piece of dough into strips, flatten it and roll it into a beef tongue with a thickness of about 0.5cm. (Figure 6)
6. Spread the oil evenly on the dough. Roll it into a small cylinder from one end. (Figure 8) (Figure 9)
7. Sealing: flatten the sealing upwards (figure 10), then roll it into a cow tongue-shaped cake crust, repeat the above rolling steps for 2-3 times, and finally roll it up (figure 1 1) (figure 12).
8. Put the ring up (down) and flatten it directly, relax for a few minutes, and gently roll it thin (Figure 13).
9, pancake embryo. Wrap the minced meat, seal and flatten it, and set it (Figure 14) (Figure 15).
10. Brush the cake embryo with sugar water evenly, pat sesame seeds and put them in a baking tray (Figure 16) (Figure 17).
1 1, preheat the oven to 220℃, bake in the middle layer of the oven for 15-20 minutes, or bake until it is light brown (Figure 18).
The leek pork with crispy sesame seeds and skins is full of fragrance. I ate several at a time.