Cooking Steps

1. 

   Step1:Prepare 300g flour, 120g lard, 30g sugar and 84g wate

2. 

   Step2:Pour into the basin, stir evenly, knead into a ball by hand, pull out a small film, wrap the dough in a plastic wrap, and refrigerate for about 1 hou

3. 

   Step3:Pour 200g of medium gluten flour and 100g of lard into the basin and knead into a bal

4. 

   Step4:The big dough is pastry. The small dough is pastry

5. 

   Step5:Mince Pork into mud and pour in some soy sauce, cooking wine and oyster sauc

6. 

   Step6:Rinse the mustard head with water. Wash away the salt. Dice it. Pour in a little sugar and sesame oil. Mix well

7. 

   Step7:Mix the mince with the diced Mustar

8. 

   Step8:The dough is made of 25g of oil skin, and the dough is made of 10g of pastry. It is covered with plastic film to prevent water loss

9. 

   Step9:Wrap the pastry in the oil skin and knead it into a big bal

10. 

    Step10:Roll the dough into long strips. Roll it up from top to botto

11. 

    Step11:After rolling all dough for the first time, cover with plastic wrap and wake up for 10 minutes. Roll it up for the second time

12. 

    Step12:Fold the long strip in half, press it into a pie, roll it into a circle, and add meat stuffin

13. 

    Step13:Wrap the stuffing in. Squeeze the bottom tightly and seal it

14. 

    Step14:After all the eggs are wrapped, take two yolks, add two drops of oil, brush with the surface, and sprinkle with sesame. Bake for 25 minute

15. 

    Step15:Let it cool a little after it's out of the oven and it'll start

16. 

    Step16:If you take a bite, you'll get dregs all over the floo