Ingredients
Medium-gluten flour (water and oil skin) ( 95g ) | Water (water oil skin) ( 38g ) |
Lard (water-oil skin) ( 38g ) | Low flour (short puff pastry) ) ( 120g ) |
Lard (pastry) ( 60g ) | Sugar (water and oil skin) ( 10g ) |
Lean meat (stuffing) ( 80g ) | Green onions (stuffing) ( 60g ) |
White sesame seeds (stuffing) ( 20g ) | White sesame seeds (with skin) ( appropriate amount ) |
| ( appropriate amount ) |
How to make Huangqiao Shaobing
1.Mix the ingredients for water and oil dough and knead until a thin film is pulled out.After letting it stand for 30 minutes, divide it into 12 portions of dough, each 15g, set aside for later use
2. Mix the pastry ingredients evenly and divide into 12 small pastries, each 15g set aside
3. Take one puff pastry bag and put it into a water-oil dough and roll it into a beef tongue-shaped dough, then roll it up and let it rest for 20 minutes.
4.Repeat the previous step
5.Talk about mixing the stuffing materials
6. Roll the dough into a round shape, fill it with fillings, dip the skin in water and then dip it in a layer of sesame seeds
7.Place the baking sheets in sequence
8.High heat 190, lower heat 150, bake for 25 minutes
Tips
10g of filling per package is appropriate, but too much will not be easy to package
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