Water-oil skin: common flour170g lard or salad oil 60g water 65g sugar15g salt 5g pastry: low flour 55g lard or salad oil 20g invagination: about 300g pork.

Making Steps of Chess Biscuits, a Special Product of Tangshan

Step 1

Live the skin first. Pour the oil into the noodles and stir into granules.

Second step

Put sugar and salt into the weighed water and mix thoroughly.

Third step

Slowly add the sugar salt water into step 1 to make a smooth and soft dough.

Fourth step

Live cakes again. Pour the oil into the low-gluten flour and make a dough.

Step five

Cover or wrap with plastic wrap for half an hour.

Step 6

Make meat stuffing. Add some soy sauce, cooking wine, salt, sugar, chicken essence, spiced powder and white pepper to the meat stuffing and mix well. Add chopped green onion and sesame oil and mix well.

Step 7

When I woke up, I got a score of 12 for water, oil and pastry.

Step 8

Put the pastry into the water-oil skin and tighten the package.

Step 9

Roll the dough into strips.

Step 10

Roll up from bottom to top, and then wake up for ten minutes.

Step 1 1

Repeat the last step and wake up for another ten minutes.

Step 12

Take out the dough, roll it round, add the meat stuffing and tie the mouth tightly. Be careful not to let the meat stick around, otherwise it will be easy to open.

Step 13

Tighten your mouth with your thumb and forefinger.

Step 14

Brush with egg yolk liquid, sprinkle with sesame seeds and put in the middle layer, 2 10 degree, 25 minutes. My oven temperature is low, please adjust it according to your own oven.