Crispy pork(rou song su )

Crispy pork

Introduction:

Production steps:

Step 1: steam the yam and press it into mud.

Step 2: mix the right amount of meat floss and yam mud to make meat floss stuffing.

Step 3: mix 200g flour, 30g lard and 100ml water, knead into a smooth dough and knead for 20 minutes.

Step 4: mix 150g flour and 75g lard together to make pastry.

Step 5: divide the water oil skin and the pastry into equal parts according to the required size and form a ball.

Step 6: divide the meat floss stuffing into equal parts as the dough.

Step 7: flatten a dough and place the pastry in the middle.

Step 8: round up the pastry.

Step 9: flatten the pastry and roll it into an oval shape.

Step 10: roll up the ellipse from top to bottom.

Step 11: cover with plastic film and relax for 10 minutes.

Step 12: place the rolled dough vertically and roll it into long strips.

Step 13: roll the dough from top to bottom and relax for 10 minutes.

Step 14: pick up the roll vertically, close it up, press the middle of the roll with your thumb, and fold the upper and lower ends to the middle.

Step 15: round the dough and roll it.

Step 16: put the dough in your hand, put the filling in the middle, and use the other hand to push the dough up from the bottom.

Step 17: close the mouth and put the seal down.

Step 18: put the prepared snacks into the baking tray, brush the egg liquid on the surface, and bake in the oven at 160 ℃ for 20 minutes.

Materials required:

Flour: 350g

Lard: 105g

Water: 100ml

Yam: right amount

Meat floss: moderate

Note: add yam mud is to make meat floss into a ball, can also not put, or replace with other materials

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Rou Song Su