The lean meat is minced into meat, added to the raw material 3, stirred evenly, and placed in the refrigerator.
Put the raw materials 2 together, cut them into a dough with a spatula and form a dough into Figure 4. Add the plastic wrap and refrigerate for 20 minutes.
Mix the ingredients 1 and knead them repeatedly for 20 minutes (if you have a bread machine, you can save a lot of force), also add a plastic wrap and refrigerate for 20 minutes.
After a minute, wrap the oil skin in the pastry
Then knead the synthetic dough into large slices
Roll up the sheet and cut into small pieces (16 pieces)
Squeeze the small pieces into a uniform thickness of the dough, slightly thinner around
Wrap the stuffing, fold it into a bun, and then tighten the mouth, then put it on, and sprinkle black and white sesame according to your taste (you can brush the egg liquid, the color is better)
Put it in the baking tray, preheat the oven, 200 degrees, middle layer, 20-25 minutes, the edge is hard
When the meat is stuffed, the skin is too thick and too thin. As a result, the skin is not enough, and the mouth is not tight enough, and the juice flows out, causing the meat to dry. There are two ways to pack meringue. I used a simpler method of thickening the cake, that is, the whole dough is wrapped and then divided into parts, which saves time and effort. The practice of small cakes and cakes will be more troublesome. The pastry is divided into small pieces and then folded and packaged, but the effect of shortening is better.