Ingredients: dough 175g, low-gluten pastry 133g, streaky pork 250g.

Accessories: oil skin-sugar 30g, oil skin-lard 50g, oil skin-water 65g, crispy lard 65g, stuffing-soy sauce 8g, stuffing-soy sauce 2g, stuffing-salt 3g, stuffing-sugar 2g, stuffing-sesame oil 3g, stuffing-edible oil 10g, stuffing.

Steps:

1. Pork stuffing: half a catty of pork belly, chopped by hand, added with appropriate amount of onion and ginger seasoning, stirred and absorbed completely, chopped and mixed with a small packet of Wujiang mustard tuber.

2, oil skin: mix all the materials evenly and knead into a ball, cover with plastic wrap and relax for 5 minutes; Continue to knead the dough until it is smooth, cover it with plastic wrap and relax 10 minute.

3. Crispy: When the skin is crispy, mix the crispy materials evenly to form a complete ball.

4. After the oil skin is relaxed, divide it into 20 doses. This cake is divided into 20 portions.

5, take a piece of oil skin, according to the flat package into the pastry, pinched at the convergent.

6. Wrap them one by one.

7. Take a dough, roll it into a tongue shape and roll it up.

8. The remaining dough is also rolled up.

9. Roll up for the second time.

10, take a roll of medicine, pinch both ends with your fingers and flatten it.

1 1, launch the agent and add the meat.

12. Wrap it and pinch it.

13, round the wrapped crisp fruit by hand and discharge it into the baking tray; Stir the egg yolk evenly, brush it on the crisp fruit and sprinkle sesame seeds on the surface.

14, preheat the oven to 190, and bake in the middle layer for 25 minutes.