Formula:
1. polish species: high flour 50g, water 50g, yeast1g.
2. Main dough: 200g of high flour, 30g of egg liquid, 80g of water, 2g of salt, 2g of sugar15g, 2g of yeast, and 0g of butter15g.
3. Others: pork floss, chopped green onion, salad dressing, surface egg liquid.
Exercise:
1. First, the Polish material is mixed and stirred until there is no dry powder, which can be fermented at room temperature or in cold storage. Finally, according to the fermentation state, they expanded obviously, with many bubbles on the surface and wire drawing inside.
2. Mix Polish seeds with all ingredients of the main dough except butter (if egg liquid is used, you can break one egg and leave the rest on the brush surface).
3. Knead the dough until it is smooth, add butter and continue to knead until the expansion stage, that is, you can pull out the tough film.
4. Cover the dough with plastic wrap and ferment until it is twice as big, take it out and exhaust it, divide it into 5 equal parts and knead it round.
5. Relax for 5 minutes and roll the dough into a rectangle, about 15*25 cm.
6. Brush a layer of salad dressing on the surface, then add minced meat and chopped green onion in half, fold the other half in half and gently press.
7. Cut into strips of about 1 cm with a scraper. Don't cut them. Gently stretch the strips of cloth and roll them into a twisted shape. Use a rolling pin to roll the long tail thin and roll up the uncut place. Plastic surgery is complete.
8. Carry out the second round in a damp place, and brush the egg liquid on the surface.
9. Middle layer of oven 170 degree baking 15 minutes.