Cooking Steps

1. 

   Step1:Cook a bowl of lard for later use.

2. 

   Step2:Add all the ingredients of the water and oil skin together and knead them into a dough.

3. 

   Step3:Medium gluten flour and lard are made into pastry according to 2-1.

4. 

   Step4:Divide the pasta dough and pastry dough into equal parts. Wake up for about 10 minutes.

5. 

   Step5:Press the tare into a round cake. Wrap the pastry.

6. 

   Step6:The wrapped dough is flattened with the mouth closed up. Roll the dough into an oval shape with a rolling pin. Then roll it up from the outside to the inside. Roll it into a cylindrical shape.

7. 

   Step7:Roll the cylindrical dough along the cylinder again with a rolling pin. Roll it up from the outside to the inside

8. 

   Step8:Put all the dough in the desired shape and set it aside. Take out another dough and roll it with a rolling pin. Put the filling in the middle and wrap it up. (the ratio of noodles to stuffing is 2-1. This is not fixed. It can be grasped flexibly.)

9. 

   Step9:After wrapping, put it on the baking tray with the mouth closed. Gently flatten and press on the pattern.

10. 

    Step10:Put in the preheated oven. 180 degrees. Middle layer. 20 minutes. My oven is small. I'm afraid of scorching the surface. So the temperature setting is relatively low. If it's an oven over 30L, the temperature can be adjusted to 200 ℃

11. 

    Step11:Finished drawings.