Fresh meat pastry(xian rou su bing )

Fresh meat pastry

Introduction:

"Crispy crust, delicious meat, bite, it is memorable."

Production steps:

Step 1: knead all the ingredients of the oilskin into a smooth dough.

Step 2: knead all the ingredients of the pastry into a smooth dough.

Step 3: Chop lard into meat.

Step 4: pour all seasonings into the pork stuffing and stir well.

Step 5: divide the water and butter dough into 18 parts with uniform size. Wake up for 15 minutes.

Step 6: take a water oil dough and flatten it on the palm of your hand, then put the ghee dough on it.

Step 7: wrap the ghee dough with water.

Step 8: roll the neckline down into an oval shape with a rolling pin.

Step 9: then roll up from top to bottom.

Step 10: roll the rolled dough into an oval shape again along the long direction.

Step 11: roll up again.

Step 12: roll it into a round cake.

Step 13: put the meat stuffing on the round cake and wrap it with steamed buns.

Step 14: fold down and flatten with the palm of your hand.

Step 15: place evenly on the baking tray.

Step 16: apply egg yolk on it evenly.

Step 17: Sprinkle sesame seeds, preheat the oven for 200 degrees, bake in the middle layer for about 25 minutes until the surface is golden.

Materials required:

Flour (water oil skin): 300g

Lard (water oil skin): 120g

Sugar: 40g

Water (water oil skin): 80g

Flour (butter): 200g

Lard: 100g

Egg yolk: right amount

Lard filling: 450g

Sugar: 20g

Honey: 5g

White Sesame: 5g

Sesame oil: 1 tablespoon

Soy sauce: 1 tablespoon

Cooking wine: 1 tablespoon

Salt: 10g

Ginger powder: appropriate amount

Minced garlic: right amount

Note: 1, and the meat do not put water, otherwise the package will be very difficult. 2. Pay attention not to stick meat stuffing when closing, otherwise you will not be able to pinch it.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Su Bing