Cooking Steps

1. 

   Step1:Mix 400g ordinary flour and 100g low gluten flou

2. 

   Step2:Lard 120g, icing 60g, add to flour and mix wel

3. 

   Step3:200ml of warm water is added to the main material in several times. It is kneaded into a smooth dough of water oil ski

4. 

   Step4:Keep the dough covered with oil and water for half an hou

5. 

   Step5:Low gluten flour 270 lard 130 mix and knead (lard can be warmed in hot water

6. 

   Step6:Knead into a smooth pastry dough. Put on the plastic wrap and let stand for half an hou

7. 

   Step7:After thawing of salted egg yolk, spray white wine to remove fishiness. Oven 180 ° for 10mi

8. 

   Step8:The minced meat in the stuffing is mixed with all the ingredients (honey is added with two spoons). Use chopsticks to stir clockwise until it is sticky

9. 

   Step9:The pastry dough and pastry dough are divided into small dosage forms of uniform size and rubbed round (about 20g / pastry. About 20g / pastry) 9.2g/ 43 in tota

10. 

    Step10:Flatten a pasta dough. Put the pastry dough on it. Wrap the pastry in the water and oil skin. Close the mouth and rub the doug

11. 

    Step11:Roll the dough into a long oval shape with a rolling pin. Roll it up and down. Roll the oval patch again. Roll it up agai

12. 

    Step12:Roll the dough vertically. First press it flat by hand, and then roll it into a round sheet with a rolling pin

13. 

    Step13:Take a proper amount of meat and put it in the middle of the dough. Put a salted egg yolk on the meat. Lay a layer of minced meat. Finally wrap it up like a bun. Finish closing

14. 

    Step14:Put it on the greased paper baking tray with the mouth closed. Brush the surface with egg yolk liquid. Sprinkle sesame seeds (black and white sesame, of course

15. 

    Step15:Put the baking tray in the middle layer of the oven. Bake it 180 ° for 35 min. until the surface is golden, and then it will be out of the oven. (the specific time depends on the oven

16. 

    Step16:It's out. Crisp