Cooking Steps

1. 

   Step1:Add seasoning to pork stuffing as you like. The total amount of pork stuffing is 420g.

2. 

   Step2:Divide into 10g small meatballs. Refrigerate until hard.

3. 

   Step3:Put 300g flour, 115g lard, 50g sugar and 80g water together and make dough.

4. 

   Step4:Divide the oil skin into 42 small balls, cover with plastic film and leave for one hour.

5. 

   Step5:Add 200g flour and 100g lard to the pastry.

6. 

   Step6:The pastry is also divided into 42 equal parts. Let it stand for a while.

7. 

   Step7:Take a small pastry ball and flatten it, then wrap it around a small pastry ball.

8. 

   Step8:Roll it down to grow into a tongue.

9. 

   Step9:Roll it up and roll it out.

10. 

    Step10:Roll up the plastic wrap on the back cover and let it stand for a while.

11. 

    Step11:Flatten and roll the static roll into a round skin to cover a frozen meat ball.

12. 

    Step12:Close down. Brush the yolk on the surface. Sprinkle some ripe black sesame seeds. The oven is 200 degrees. 20 minutes or so. My size is small, so the baking time is 20 minutes. The time for the size is longer

13. 

    Step13:Finished products