condiments
flour
300 grams
Pork stuffing
250 grams
Pickled dried potherb mustard
150g
condiments
lard
100g
salt
Proper amount
Clean water
75 grams
refined sugar
Proper amount
chicken essence
Proper amount
dark soy sauce
Proper amount
Cooking wine
Proper amount
Egg liquid
Proper amount
semen sesami nigrum
Proper amount
step
1. Prepare ingredients
2. 150g flour is poured on the chopping board to make a nest, with 80g lard in the middle, and the flour and lard are kneaded into a uniform crisp dough.
3. 150g flour is poured on the chopping board to make a nest, with 75g water, 20g lard and 15g sugar in the middle. Knead the white sugar and lard into a ball by hand, and then superimpose it into a water-oil dough.
4. Cover the two kinds of dough with wet cloth 15 minutes.
5. Rinse and drain the dried plums, chop them, stir-fry them in hot oil,
6. Add some salt, sugar, soy sauce and appropriate amount of boiled water 10 minutes.
7. Add minced pork,
8. Add some cooking wine and stir-fry chicken essence.
9. The meat stuffing of dried plum vegetables is ready.
10. Divide the water-oil dough into 20 equal parts, then knead the dough evenly and divide it into 20 equal parts.
1 1. Knead the oil emulsion into the shape of a lamp holder, put a little pastry in the middle, tighten your mouth and round it.
12. Press the wrapped medicine into a tongue shape.
13. Roll up, roll out along the length, and roll up again.
14. Cover with plastic wrap and let stand for 20 minutes.
15. Roll it into a long strip,
16. Roll up from top to bottom and let stand 10 minute.
17. Pick up the muffin and roll it up. Wrap dried plums with meat stuffing,
18. Neck down, slightly squashed,
19. Punch a few small holes with a toothpick.
20. Brush with egg liquid and sprinkle with black sesame seeds.
2 1. Put it in a preheated oven,
22. Top and bottom tubes, 170 degrees, bake for about 25 minutes.
23. Take it out to dry and enjoy.