Practice: low flour 100g, wheat flour 15g, high flour 50g, ghee 70g, sugar 10g, appropriate amount of water to synthesize dough, then fold the quilt in the same direction for 4 times and refrigerate for 2 hours ~
After taking it out, leave it at room temperature for 10 minute, roll out the thin skin, press it, add the pork bun stuffing, fold it in half, lightly seal it, brush it with egg yolk liquid, and bake it at 250 degrees for about 12 minute. . . .
Stuffing of barbecued pork bun: Dice the barbecued pork bun made by yourself or bought outside, stir-fry the red onion and chopped green onion in the pot, add the barbecued pork bun and stir-fry, then add 1 tablespoon sugar and 2 bowls of water. After boiling, simmer slowly until the pork is soft and rotten, and the water is basically dry. Add a little cornstarch and water to thicken. . Ingredients: low gluten flour 135g, high gluten flour 15g, 20g butter, 75g clear water, barbecued pork, oyster sauce, soy sauce, water starch, a little egg liquid and white sesame seeds. Preparation process:
1. Roasted pork for later use.
2. Mix 135g low-gluten flour, 15g high-gluten flour and 20g butter, add water and knead into soft and smooth dough, then wrap it with plastic wrap and relax for 30 minutes.
3. Put 125g butter into a fresh-keeping bag, beat it evenly and press it into thin slices.
4. Roll the loose dough into a rectangle with a rolling pin, which is about three times the size of butter.
5. Put the thin butter in the middle, wrap the cream in the cake like a quilt, and pinch the edge.
6. Gently pat the dough surface with a rolling pin, and roll it again to a thickness of 0. 5cm.
7. When you start to fold the quilt for the first time, you fold it in the middle of the upper and lower sides, and then fold it in the middle of the two ends.
8. Fold into a quilt, wrap it in plastic wrap and relax in the refrigerator for 20 minutes.
9. After taking out the dough, flatten it and roll it into a square dough.
10, start to fold the quilt for the second time, then wrap it with plastic wrap and relax in the refrigerator for 20 minutes.
1 1. Pork belly and pork tenderloin are cut into small diced meat according to the ratio of 1: 1, and 2 tablespoons oyster sauce and 1 tablespoon are added for light soy sauce.
12. Heat a little oil in the pot, add diced meat and stir well, add water and simmer until the pork is soft and rotten.
13, the water is basically dry, add a little cornstarch to thicken it.
14. Take out the noodles and roll them into thin slices. After pressing, add the barbecued pork bun stuffing.
15, folded in half, lightly sealed with a fork, not completely sealed.
16, preheat the oven to 250 degrees, and bake the middle and lower layers for 10 minute.
17, take out, rinse with egg liquid, sprinkle with white sesame seeds and bake for 5 minutes.