Cooking Steps

1. 

   Step1:The method of fresh meat pastry: 1. Add sugar and lard to the pastry flour, add water, salt and sugar, and make it into a smooth dough. Do not add water at a time. You can try the hardness and softness of the dough as you add it. Just make the dough a little softer than the normal dough.

2. 

   Step2:2. All the ingredients of the pastry are the same as the dough. The hardness and softness are the same as that of the tarpaulin.

3. 

   Step3:3. Wrap the two pieces of dough in a fresh-keeping bag. Let stand for 30 minutes at room temperature.

4. 

   Step4:4. Divide the tarpaulin and pastry into equal small balls. The tarpaulin is - 18G, and the pastry is - 12g

5. 

   Step5:5. Take a piece of tare and press it into a circle. Wrap it with pastry and knead it into a circle by hand.

6. 

   Step6:6. Roll the round dough into a cow tongue shape.

7. 

   Step7:7. Gently roll it up with your hands from one end. Form it into a cylinder. Close it up. Cover it with plastic wrap and let it stand for 15 minutes.

8. 

   Step8:8. Roll the cylindrical dough vertically into an oval shape, try to grow it a little longer, roll it up again, cover it with plastic wrap and let it stand for 20 minutes. That is to say, rolling twice, rolling twice and standing twice.

9. 

   Step9:9. In the process of static setting, we can do the sinkin

10. 

    Step10:10. Chop pork into puree. Add 2 tablespoons of raw soy sauce, 1 teaspoon of salt, 1 / 2 teaspoon of sugar, 1 teaspoon of oil, 1 egg white, and a little green onion to mix in the same direction and reserve.

11. 

    Step11:11. Flatten the dough and roll the cake into a circl

12. 

    Step12:12. Wrap the round agent with meat filling. Close u

13. 

    Step13:13. Put it in the baking tray with the closing point facing down. Press it with your han

14. 

    Step14:14. If the oven is 180 degrees hot, color one side and bake the other side. Then turn it over. Bake for about 25 minutes.