Crab shell yellow
Dad always likes to eat pastry, preferably salty, so I will often cook this delicious food. When I am hungry, I will eat one. It is really a Chinese dessert suitable for all agesYou can also use lard without white oil, because pepper and mustard have a little spicy taste. It's very refreshing. You can try it quickly!
Step 1 . Water and oil crust: 250g flour, 120g water, 25g sugar powder, 40g white oil, 3g dry yeast pastry: 200g low flour, 100g white oil and Haoxinfa for one hour, each divided into 30 equal portions
Step 2 . Meat stuffing: pork stuffing, pickles, scallions, ginger powder, oyster sauce, soy sauce, white sugar, chicken essence, sesame oil, five spice powder, black pepper minced stuffing mixed evenly for standby
Step 3 . The water oil skin is wrapped with pastry, and the mouth is closed tightly and pressed downward to prevent oil leakage. The wrapped dough is left for 10 minutes, rolled into an oval shape, and rolled up from top to bottom
Step 4 . After all are rolled, place them for 15 minutes, roll them with a rolling pin, roll them into long pieces, turn them over and roll them into short columns
Step 5 . Lift, flatten and roll into a round cake. Wrap the meat filling in it. Squeeze and close the mouth. Close the mouth downward and slightly shape it into an oval shape. Brush the egg liquid. When it is dry, brush it again. Sprinkle the white sesame oven at 200 degrees. Bake it up and down for 25 minutes
Step 6 . Roll it into a round cake, wrap it with meat, squeeze the mouth tightly, and make it a little oval with the mouth closed downward. Brush the egg liquid
Step 7 . Brush again when it is dry, sprinkle white sesame in the oven at 200 ℃, and bake for 25 minutes
Step 8 . You can eat! While it's hot
Step 9 . The color is very beautiful, no P, and it's a fool's machine.
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