Material

Oil skin: 25g of medium gluten flour, 5g of sugar powder, 1g of butter, 1g of water

Crispy: 3g of low gluten flour, 15g

Pork stuffing: 25g of minced pork, 14g of pickled mustard tuber, 31tps of soy sauce. Cover with plastic wrap and refrigerate for later use.

2. pour all the ingredients of the oil skin into the blender and knead until the dough can be pulled out of the film.

3. Mix and knead the pastry to form a ball.

4. cut the oil skin into 22g pieces, and the pastry into 18g pieces.

5. Crush the oil skin, wrap it in pastry like dumplings, and tighten the mouth.

6. after wrapping, press it flat, roll it into a cow tongue with a rolling pin, and roll it up from the net.

7. press it flat again, roll it into long strips, and roll it up from one end. Close the mouth down, cover with plastic wrap and relax for 2 minutes.

8. Take a wake-up dough, press it down with your fingers, and pinch both ends in the middle. Crush and roll into a larger dough.

9. Take 35g of meat stuffing and wrap it in the dough, and close it like pastry, and put it on the baking tray with the closed side facing down.

1. preheat the oven to 18 degrees, bake for 1 minutes, then turn over and bake for 1 minutes, and then turn over and bake for about 8 minutes until it is light yellow.

Tips

1. Meat stuffing can also be prepared in advance into 35g pieces, each of which can be twisted and frozen in the refrigerator until hard, which makes it easier to wrap.

2. Be careful not to break the skin when rolling the pastry and the final dough.

3. The ratio of oil crust to oil crisp directly affects the final crisping effect. If you think that too much oil crisp is easy to break, you can reduce some oil crisp appropriately, but the ratio is best: oil crust =3:2

Method 2,

materials

Flour, pork, lard, yellow wine, soy sauce, salt and sugar.

Practice

1. Buy minced meat and put it in a large bowl, add a little water, yellow wine, salt, soy sauce, soy sauce, sugar and an egg, stir in one direction for 5 minutes, then add starch and chicken essence, stir well and refrigerate for later use.

2. Water-oil dough: flour+lard+water, knead into smooth dough, cover with a wet cloth and wake up for 2 minutes.

3. Oil dough: flour+lard, mix well by superposition method.

4. Cut the two doughs into equal doses, wrap the oily dough in water, roll it into a rectangle, roll it up, and cover it with a wet cloth for 2 minutes.

5. Take out the woken roll and flatten it by hand, then make the dough into a cone, wrap it in pork stuffing, put it down, and flatten it by hand.

6. put it in a pan, cover it, simmer for 1 minutes on high fire for 2 minutes, and then simmer for 5 minutes on high fire for 1 minute.

7. repeat step 6 after turning over.

8. This snack is not beautiful in appearance, but it tastes not bad. This is a good choice for people who don't have an oven, which can solve their hunger. If you eat it the next day, you can put it in the microwave oven and heat it for one minute. It's still delicious.