Oil skin: medium powder 500g.

Oil skin: 250g warm water.

Oil skin: peanut oil 125g

Crispy: medium flour 100g.

Crispy: peanut oil 60g

Crispy: spiced powder 1g

Crispy: salt 4g

Filling: pork belly diced 120g

Filling: 50g sweet noodle sauce.

Stuffing: salt, pepper oil and chopped green onion.

Pepper oil is dripped into the stuffing according to taste.

Auxiliary materials include lard, egg liquid and cooked sesame.

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Step 1

Make dough with oil skin, cover with plastic wrap/wet cloth and wake up for a while; In the crispy part, mix the ingredients evenly for use.

Second step

Dice pork belly, add batter, add salt, chopped green onion and pepper oil according to personal taste, and stir well.

Third step

Divide the oil skin into two parts, roll it into thin slices, and spread the pastry evenly in the middle of the rolled oil skin (silicone scraper is very easy to use). The kitchen is a little cold and the cakes are a little uneven. . .

Fourth step

Left and right, up and down, stacked tightly.

Step five

It's like folding a quilt

Step 6

Be careful not to break it.

Step 7

Wrap the cake.

Step 8

Roll into long slices, and evenly brush a thin layer of lard on the rolled dough.

Step 9

From bottom to top, roll it up. Be sure to roll it tightly and roll it into a long roll.

Step 10

From one end of the long scroll, hand-drawn into 15 (always broken, cut with a knife) is equal to the size of chess, and the two pieces of dough are divided into 15 pieces respectively, and one piece is ***30 pieces.

Step 1 1

The middle of the agent is flattened, and the exposed positions on both sides face both sides.

Step 12

After the meat is wrapped in the middle, the exposed parts on both sides should be ground and squeezed tightly, and the meat should not be wrapped too much, otherwise the skin will burst and the cat will have a hard time.

Step 13

Turn the mouth down, and shape the biscuit blank into steamed bread before entering the pot.

Step 14

Round head down, coated with a layer of egg liquid, put sesame seeds, round bottom, bottom up, arranged on a baking tray covered with tin foil.

Step 15

Preheat the oven at 200 degrees and bake in the middle layer for 30 minutes.

skill

The original formula of diced meat is 200g, with proper amount of chicken essence and stuffing. I omitted the chicken essence, because I used diced braised pork, so the diced pork (cooked) was reduced to 120g, and the taste was good.

The original recipe of Zanthoxylum bungeanum oil is self-fried: 50g of oil, a little pepper, 1 aniseed, a few onions and 2 ginger. After the wok is heated, add the blending oil to the low heat. When the oil temperature comes up, add pepper, aniseed, onion and ginger, and stir-fry for a while until the onion turns yellow and the ginger is dry. Take these things and oil out. Pour it into the pot with diced meat and stir well.

There is no chicken oil in my rolls, lard is the best, but meat oil must be used, and peanut oil blended oil can't ~!

Bake the original recipe for 25 minutes, maybe my oven is not strong. If it is not preheated, the middle layer will take about 35-40 minutes.

I made 30 baking pans in a 34-liter oven, and 5 *6 of them were full.