Open the butter and warm the water 200ml, butter, icing, lard and flour into a dough and wake up for 20 minutes.
After sifting the cake powder, mix it with lard, corn oil, and into a pastry
The oil dough is kneaded into 35 small doses, and the pastry dough is also divided into 35 parts.
Wrap the oil on the pastry and knead the dough
Cover the dough with plastic wrap and let stand for 20 minutes.
Roll the dough into an oval shape
Rolled up in a vertical direction
Press flat with your hand
Then grow up elliptical
Roll up again
Place the rolled dough on the plastic wrap for 20 minutes to prevent the skin from drying out.
Press the dough roll with your finger in the middle
Fold the sides into the middle and press the palm of your hand into a dose
Knead the agent into a bun
The mustard is chopped, the onion ginger is cut into pieces, and the rice wine, soy sauce, chicken powder, black pepper, salt, sugar are mixed together into the pork filling.
Fill the stuffing clockwise, add the rice wine while stuffing, until you are struggling
Use a bag to wrap the meat into a bun
Put the wrapped buns down on the baking tray, brush the egg liquid on the surface, and sprinkle with black sesame seeds.
Oven 210 degrees, heated up and down for 45 minutes
Warm water and noodles