200g of pork stuffing, 250g of flour, 20g of lard110g, 20g of sugar, appropriate amount of white sesame, appropriate amount of Jiang Mo, appropriate amount of minced garlic, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of black sesame and appropriate amount of egg yolk liquid.

working methods

1. Ingredients: water-oil pastry: common flour150g, lard 60g, sugar15g (originally 25g, I think it is a little sweet), and water 40g. Crispy:100g ordinary flour and 50g lard. Stuffing: about 200g pork stuffing, Jiang Mo, minced garlic, soy sauce, sesame oil, chicken essence, salt, a little sugar, a little honey and a little white sesame.

2. Mix flour, lard, sugar and water and knead into a smooth water-oil dough.

3. Mix the flour with lard and knead it into an oily dough. Add Jiang Mo and minced garlic. Put it in the pork and stir vigorously with chopsticks until the pork is soft. Add seasoning and stir well. Water-oil dough and oil dough are divided into 9 kinds of flour. The water-oil dough is rolled thin and wrapped in oil dough.

4. After wrapping, roll it into an oval shape with a rolling pin, roll it up, roll it into an oval shape again, and roll it three times.

I rolled the bread into a crust, but I couldn't roll it round, so I had to get a square one. Wrapped in pork stuffing. Put it in the baking tray.

6. Do everything well. After coding in the baking tray, brush the egg yolk liquid on it and sprinkle with black sesame seeds.

7. Preheat the oven, 190 degrees, middle layer, and bake for about 25 minutes.