Baidu Encyclopedia saw the recipe and then tried to do it! A small one, salty and sweet! It is a bit soft when filling the stuffing, but it will not affect the taste!
First soak the dried plums for at least an hour, knead the ginger and pork into a filling, add the white wine, salt, and mix the pepper well.
Put the oil in the pan, fry the pork until it is discolored. Add the appropriate amount of soy sauce and stir fry.
The water and oil skin materials are all mixed and kneaded into dough, and the pastry materials are all mixed for use.
The water and oil skin is opened to a thickness of about 2-3 mm, evenly spread on the oil cake, and then sprinkle about 30g of flour to evenly spread the skin, and the curling is elongated.
After the volume is rolled, it can be divided into 24 parts. The two sides close the mouth. The skin is a bit soft and oily. It will be difficult to get it. Anyway, if you want to fold it a few times, as long as you can pack it.
Wrap the stuffing like a dumpling, put the seal down into the baking tray, brush the egg liquid and sprinkle with sesame seeds. The middle layer of the oven is 180 degrees for 30 minutes (according to the temper of your own oven)
This recipe is Baidu looking for. When you do it, you feel that the oily skin is soft and not good. If you think that the oil can be reduced, try it. There is still stuffing to control the water, but it is really delicious and crispy!