Accessories: oil 1 tablespoon, salt, 2 tsps of soy sauce, 2 tsps of soy sauce, 2 tsps of oil consumption, pepper, chopped green onion, Jiang Mo, mustard tuber, eggs 1.
1, minced meat, add chopped green onion, Jiang Mo, mustard tuber, salt, egg, soy sauce, soy sauce, oil consumption, salad oil and pepper.
2. Stir in one direction and try to decide whether to add some salt according to personal preference. Then put it in the refrigerator for refrigeration.
3. Prepare pastry and water-oil skin when freezing meat stuffing. Water-oil skin: low flour 200g, lard 70g, water 85g, sugar10g. Put these materials into a basin, knead them into smooth dough, cover them with plastic wrap and wake them for 20 minutes.
4, crisp: 200 grams of low flour, lard 100 grams. Knead it, wrap it in plastic wrap and wake it for 20 minutes.
5. After waking up, knead 20 grams of pastry and 25 grams of water and oil skin into a small dough.
6. Take a piece of water-oil skin and flatten it with your palm. Add the pastry.
7. Close it in the middle with a tiger's mouth, because the water-oil skin is very malleable, so it is easy to close it.
8. Wrap all the crispy water and oil skins. Cover with plastic wrap and wake for 5 minutes.
9. Take one and squash it, then roll it into a flat shape and make a circle.
10, flatten and then turn around.
1 1. Roll out all the dough, cover it with plastic wrap and wake for 5 minutes.
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13. Brush the egg yolk liquid after the whole package.
14, sprinkle with sesame seeds.
15, preheat the oven to 200 degrees and bake for 25-30 minutes.
16, finished product.