Materials:300g of cloud leg, 150g of flour, 90g of lard, 105g of honey, 75g of sugar, 450g of low gluten flour, 120g of butter, 75g of corn oil, 45g of lard, 60g of water, 105g of egg wash, 45g of sugar, 45g of honey.

Accessories:baking powder 5g

1. Ham meat is too salty. Soak it overnight to remove some salt.

2. Steam the soaked ham in a steamer.

3. Cut the steamed ham into soybean-sized cubes.

4. Add 90 grams of lard, 105 grams of honey and 75 grams of sugar to the ham, mix well and marinate for a few minutes.

5. Stir-fry the flour in a wok over low heat.

6. Add the sauteed flour to the ham and stir well until there is no dry powder.

7. Melt the butter, lard and corn oil in a small saucepan over medium heat. Combine the flour and baking powder, sift and set aside.

8. Put 90g of water, 105g of egg, 45g of sugar and 45g of honey into a large bowl and mix well.

9. Pour the water, sugar and egg mixture into the oil and mix well to form sugar oil.

10. Add the sugar oil to the bowl of flour a few times to make a soft dough.

1. Divide the dough into 40g portions and the ham filling into 26g portions.

12. Take one dough, flatten the dough, cover it with the filling and roll it into a ball.

13.Place the wrapped dough on a greased baking sheet.

14. Preheat oven to 200 degrees and bake for 30 minutes.

15. Finished product.