Roasted crispy pork Dragon(kao su rou long )

Roasted crispy pork Dragon

Introduction:

Production steps:

Step 1: prepare materials

Step 2: marinate the meat with salt, soy sauce, five spice powder, chicken essence and sesame oil

Step 3: add onion and ginger

Step 4: use low flour and lard and pastry

Step 5: make up the spare

Step 6: mix some water with lard

Step 7: add flour in batches

Step 8: mix evenly, mix with warm water to form elastic water oil skin, and let it grow for 30 minutes

Step 9: divide the water oil skin and the pastry into two parts

Step 10: wrap the pastry in water

Step 11: Rolling

Step 12: fold three layers, roll them open, repeat for three times, cover them with plastic film for 8-10 minutes each time

Step 13: roll it into a large piece, spread it with salted meat and roll it tightly

Step 14: close both ends

Step 15: brush the egg and sprinkle a little sesame

Step 16: 180 degrees, middle layer, bake about 25-30 minutes

Materials required:

Water oil skin: low gluten powder: 130g

Lard: 55g

Water: About 45g

Pastry: low gluten powder: 110g

Pork stuffing: right amount

Onion and ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1. Be patient when making pastry. 2. Pay attention to water and lard, add flour, and finally mix with warm water. It's flexible. 3. When rolling the dough, pay attention to the hair, and don't be impatient. 4. And good water and oil skin should be covered with wet cloth or preservative film to prevent hair from drying and hardening.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Kao Su Rou Long