2, pastry material: low-gluten flour 125 grams, ghee 70 grams.

3, stuffing: braised pork red bean paste 1/2 kg.

4. Coating: egg yolk 1 piece.

5, production process:

(1) Knead the oil skin materials together, put them in a plastic bag and wake up for 20-30 minutes, then divide them into12 ~15 equal parts.

(2) Mix the pastry materials evenly and divide them into12 ~15 equal parts.

(3) Flatten the oil skin, (just use the palm of your hand) put it in the shape of pastry Qicheng Bao, then flatten it with a stick, roll it up and flatten it again, and repeat this step twice.

(4) The prepared skin can be slightly flattened with the palm of your hand, then the braised pork and bean paste stuffing is wrapped, (the skin is pressed down one by one, and a small mouth is put in by hand), and then the egg yolk liquid is brushed on the skin.

(5) Preheat the oven at 170℃ for 10 minute, and bake the prepared braised pork bean paste for 12 minute.