Cooking Steps

1. 

   Step1:Dice the ham. Mix the meat floss evenly. Add some salad dressing. Let the filling have a variable viscosity. It is convenient to make the filling into a round ball. Wrap it in the pastr

2. 

   Step2:Mix the ingredients of the oil skin. Mix them into the oil skin. Let stand for 30 minutes

3. 

   Step3:Mix the pastry ingredients evenly and let stand for 30 minute

4. 

   Step4:Divide the pastry and pastry into equal amount of small balls. Each pastry is about 24g. Each pastry is about 20g

5. 

   Step5:Roll the dough into dough and wrap it in the pastr

6. 

   Step6:Wrap in a ball. Close u

7. 

   Step7:Growth Stri

8. 

   Step8:Then roll up from one end. Let stand for 15 minute

9. 

   Step9:Roll up the roll agai

10. 

    Step10:Growth Stri

11. 

    Step11:Roll up from one en

12. 

    Step12:Take a dose. Press down from the middl

13. 

    Step13:Pinched flat at both end

14. 

    Step14:Roll out the dough, take a proper amount of stuffing and knead it, like a bun, and wrap it into the dough

15. 

    Step15:The wrapped pork puffs are put on the baking tray with the closing face down

16. 

    Step16:Oven on and off. 220 degree preheatin

17. 

    Step17:Brush the pastry with egg liquid and sprinkle with a little black sesam

18. 

    Step18:Put in the middle layer of the preheated oven. 220 degrees. Heat up and down. Bake for 15 minutes first

19. 

    Step19:In the last five minutes, or when the surface of the meat puff is golden yellow, adjust the lower temperature to 200 degrees, the upper temperature to 180 degrees, and bake for another five minutes

20. 

    Step20:Coming ou