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.
|Low gluten flour||200g|
|Lard (or vegetable oil)||10g|
|Big Bone Soup (There is no equivalent water)||20g|
|Lard (or salad oil)||10g|
|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.
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.
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
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
Wake up the small dough and roll it into a thick crust around the middle, and put the meat filling.
Wrap it like a bun and tighten your mouth.
Place it face down, gently press it flat with your hands.
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.
Depending on your own oven, you can grasp it yourself, as long as the color is brown, don't bake it.