1: 3 cups (480 grams) medium gluten flour (Allpurposeflour); 15 milliliters corn oil;

2: 1.5 cups minus 1 tbsp (about 345 grams) of lukewarm, non-scalding water, 1 tbsp sugar, 2 teaspoons of rapid riseYeast, 1 tbsp flour, whisk to combine and let stand 10 minutes;

3: 1 and 1/4 cups all purpose flour, 1/2 cup corn oil;

4: 150g canned snow peas, soaked in water for 30 minutes, rinsed and finely chopped; 4 shiitake mushrooms, softened in water, rinsed and finely chopped;

5: 1 egg, 1/4 tsp chicken broth mix, 1 tbsp corn starch, 1/2 tsp salt, 1.5 tbsp light soy sauce, 2 tbsp sesame oil. 1/8 tsp white pepper, 2 tbsp water;

6: 1.5 tbsp olive oil, 2 green onions chopped, 1 tsp minced ginger;

7: 250g lean pork stuffing.

Garnish: white sesame seeds to taste.

Practice

1, filling: frying pan with 1.5 tbsp olive oil on the stove, open medium heat, add half of the 6 ingredients chopped green onion and minced ginger and sauté, put the 4 ingredients in the diced mushrooms, stir-fry for 1 minute, mix in the 4 ingredients of the diced snow peas and stir-fry well to remove from the heat and cool. Remove from heat and cool. In a bowl, combine Ingredients 5, 7 and remaining Ingredient 6. Stir with a wooden spoon in one direction until the filling is firm, then add the sautéed mushrooms.

2: Pour all ingredients of Ingredient 2) into all ingredients of Ingredient 1) and form a large dough. Add 15ml corn oil and knead into a smooth dough. Place in a warm place to moisturize and wait until the dough has risen to twice its original size. For the oil crust: just mix the 3 ingredients well.

3. Grease your hands and work surface with corn oil, then divide the dough into 20 equal portions. Roll out one part of the water skin into a long round pancake, take one part of the oil skin and spread it evenly on the rolled out water skin, and then roll it into a tube from one end along the longitudinal direction. Rotate 90 degrees, flatten and roll out again lengthwise, then fold 3 times from both ends to the center and roll out into a thin rectangle. Roll up lengthwise into a small cylinder, rotate 90 degrees and roll up into a small ball, let rest for 5 minutes. Flatten and roll out into a round cake, cover with 1.5 tbsp filling, and pinch tightly to close. Dip the wrapped pastry into a small bowl with white sesame seeds, turn it over with the sesame side facing up and press it slightly with your hands. For the stacking method, refer to the recipe for Sacha Chicken Puff Pastry Corner.

4: Place the crab shells on a parchment paper-lined baking sheet and bake in a preheated 375oF/190oC oven for 23 to 25 minutes. Each family's oven is different, pay attention to the temperature and time. If the color is not good enough, turn on the Broil for 1~2 minutes.