Pork and Onion Shortbread

Pork and onion shortbread, crispy on the outside, tender but not greasy, with a bowl of egg flower soup made of big bone soup and deboned meat.

Pork and onion shortbread, crispy on the outside, tender but not greasy, with a bowl of egg flower soup made of big bone soup and deboned meat.

Material

Dough
Low gluten flour 200g
Lard (or vegetable oil) 10g
Big Bone Soup (There is no equivalent water) 20g
yeast 2g
Sugar 5g
Warm water 100g
Puff pastry
Fried flour 5g
Lard (or salad oil) 10g
Stuffing
Pork belly 100g
onion 100g
Oyster sauce 1 teaspoon
soy sauce The right amount
salt The right amount
Five Spice Powder The right amount
Vegetable oil The right amount
sesame oil The right amount

Dough: First melt the yeast and sugar with warm water, combine 200g of low-gluten flour, 10g of lard (or vegetable oil), and 20g of Bone Soup together into dough. To make stuffing.

The practice of pork onion shortbread Step 1

Stuffing: Cut the pork belly into small diced beans and chop the onion. Mix the pork belly with salt, five-spice powder, soy sauce, and oyster sauce, then add the chopped onion, mix well, add a little vegetable oil, sesame oil, Mix well.

The practice of pork onion shortbread Step 2

Knead the dough evenly and roll it into large pieces about 5mm thick. Spread a layer of pastry evenly on the top (just mix the cooked flour and oil), roll up from one side and roll into long rolls

The practice of pork onion shortbread Step 3

Cut the rolled noodles into 6 portions, and group each small portion to avoid leakage of the pastry. Cover with plastic wrap and wake up for another 10 minutes

The practice of pork onion shortbread Step 4

Wake up the small dough and roll it into a thick crust around the middle, and put the meat filling.

The practice of pork onion shortbread Step 5

Wrap it like a bun and tighten your mouth.

The practice of pork onion shortbread Step 6

Place it face down, gently press it flat with your hands.

The practice of pork onion shortbread Step 7

Line the baking tray with greased paper or tin foil, put the biscuits with the mouth up, brush a layer of vegetable oil on top, middle oven, heat up and down, 200 degrees, bake for 10 minutes, remove the baking tray, turn the pies over, brush on top Layer the oil, put it in the oven again, and bake at 250 degrees for about 10 minutes.

The practice of pork onion shortbread Step 8

Depending on your own oven, you can grasp it yourself, as long as the color is brown, don't bake it.

The practice of pork onion shortbread Step 9

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