Cooking Steps

1. 

   Step1:Group phot

2. 

   Step2:The materials of oil skin and pastry are mixed and kneaded into a smooth doug

3. 

   Step3:Put in a fresh bag and refrigerate for 15 minute

4. 

   Step4:At this time, cut mustard mustard. Mix the stuffing materials. Adjust the seasoning according to the taste. Then stir it clockwise until it starts.

5. 

   Step5:Refrigerated pastry 12g and oil skin 15g are divided into 24 parts.

6. 

   Step6:The pastry is made into slices and wrapped in pastry.

7. 

   Step7:Arrange them in the order of packaging. Next, press them in the order of packaging.

8. 

   Step8:Roll out the tongue shape after rounding. Roll up from top to bottom.

9. 

   Step9:Still in order.

10. 

    Step10:Turn 90 degrees and roll again in tongue shape. Roll as long as possible, but do not use excessive force to prevent fracture.

11. 

    Step11:Roll up and down agai

12. 

    Step12:Press in the middle.

13. 

    Step13:Roll them up. Roll them out again.

14. 

    Step14:This kind of dough has been rolled three times. It's better to open it.

15. 

    Step15:Pack in the filling. About 20g.

16. 

    Step16:Tighten your mouth.

17. 

    Step17:Line up. Press down gently.

18. 

    Step18:Apply egg whit

19. 

    Step19:Sprinkle sesame seeds.

20. 

    Step20:Preheat the oven for 200 degrees. 20 minutes. It's very crispy just out of the oven.