Char-grilled pastry is a representative snack in the traditions of Guangdong and Hong Kong. It is baked with a forked pork filling. Compared to fried snacks, the pork-baked crisp is relatively dry. Forked pork is usually hot because of its high fat content. Pork-baked cake is a snack that many restaurant restaurants sell very hot, but once it is not done well, it really affects the reputation! Pork-baked cake is actually good at home!
Add 200 ml of water to the soy sauce, consume oil, and mix a little sugar into a sauce.
Add starch to 100 ml of water.
Pour the oily sauce into the pan and boil over low heat.
Slowly pour water starch
One side down, keep stirring together, prevent sticking, and thoroughly cook thoroughly
Until the sauce is thick, you can put it up
When the sauce is cool, pour a little oil cover. (It is best to saute with onions.) My onions are used up. I can use ordinary oil directly.
Seal the oily sauce and put it in the refrigerator for one day.
Stir-fried sesame seeds to golden color, do not fry brown, and the sesame flavor of browned bitter tastes bitter
The leftover pork chopped, it is best to choose the fat and thin meat barbecue
Reconcile sesame, chopped pork with sauce
Put the refrigerator for 1 hour and wipe it clean
Put the oil in all the materials
Knead and dough
The pastry is also (pard is best to melt slightly, or the dough is very hard)
Cover with plastic wrap and let stand for 30 minutes
Divide the oil and pastry into 20 parts
Wrapped in oil pan
Allow to stand for 15 minutes
Go to a round squeeze, squat
Lightly roll back by hand as shown
Until all round squeezes are completed, let stand for fifteen minutes
Repeat the steps and then flatten them again
Leave it for another fifteen minutes
Continue to repeat the above steps and let stand for fifteen minutes.
Squeeze the dough
Feel free to use the mold to pull out the model, the round diamond shape can be used, no mold can be directly flattened and packaged.
The filling is taken out of the refrigerator and the meringue is stuffed into the filling.
Compaction, don't let the pork roast be exposed (because the current filling juice is solid, the preheating will melt, it is easy to expand and flow out, so compact
Preheat the oven 180 degrees, all wrapped
I swept a layer of egg liquid on the epidermis, and then I liked to sprinkle with white sesame. I have half of the pork roast without sesame seeds, and half of it is put.
Forked into the oven, bake for two minutes and then brush the egg liquid again. Continue to bake for 15 minutes. Remember to observe the crispy skin of the fork and reach your favorite color! Don't burn