Cooking Steps

1. 

   Step1:The surface and oil in the water skin material shall be weighed by the kitchen electronic scal

2. 

   Step2:Mix well. Refrigerate for 20 minutes

3. 

   Step3:The water and oil in the water skin material are weighed and mixed evenl

4. 

   Step4:Add white sugar. Mix low gluten flour evenl

5. 

   Step5:Refrigerate the dough for 20 minute

6. 

   Step6:After cold storage, divide the dough into 5 dough groups. One dough is about 95g

7. 

   Step7:Take the dough. Roll it ope

8. 

   Step8:Dough wrapped in oi

9. 

   Step9:Dough made of water skin and oil skin doug

10. 

    Step10:Growing fac

11. 

    Step11:Roll up and dow

12. 

    Step12:Grow face agai

13. 

    Step13:Roll up and down agai

14. 

    Step14:Five rolls covered with plastic wrap for ten minute

15. 

    Step15:Press the smooth side up. Roll out the round ski

16. 

    Step16:Mix the meat floss and salad dressing evenly and divide into five parts. Take one part and wrap it in the dough

17. 

    Step17:Close down. Press flat. Put in the baking tray. The upper and lower tubes of the oven are fully open. Preheat at 200 ℃ for five minutes. If the wrapped meat muffins are not directly placed in the oven, they need to be covered with a plastic wrap to prevent dryin

18. 

    Step18:The middle layer of the oven. The upper and lower tubes are fully open. 200 degrees. 30 minutes or so. Complet

19. 

    Step19:Breaking effect. Very crisp