By The Moon Shadow
<h2>Royalties</h2>
Oil skin:
Flour 390 g
Lard 104 g
130 g water (increase or decrease according to flour water absorption)
Puff pastry:
Flour 260 g
Lard 130 g
filling:
Pork belly 260 g
Dried vegetables 300 g
Cooking wine to taste
Spring onion to taste
Sugar to taste
Eggs one
<h2>Practice steps</h2>
1: Rinse the dried vegetables to control the dry water, chop and set aside
2: Chop the pork belly into minced meat, add an appropriate amount of cooking wine and mix well
3: Knead the oil crust and the puff pastry into a dough
4: Finely chop the shallots
5: Add the appropriate amount of lard to the minced meat and stir-fry to change color, pour in the dried vegetables, add the appropriate amount of sugar, stir evenly and add the chopped shallots, mix well and let it cool
6、Divide the oil crust and puff pastry into a homogeneous dough (I divide it into 26 parts)
7. After the oil skin is flattened, put it into the puff pastry and wrap it all up
8: Roll out one into an oval shape and roll it up, make it in turn and cover it with plastic wrap
9. Repeat step 8 in turn
10: Take one in the middle and press it with your thumb, then press both ends inward and roll out into a dough cake
11: Wrap the fried filling in the middle of the dough cake
12: Wrap them in turn and put them on a baking sheet, brush with egg mixture and sprinkle with black sesame seeds
13, put into the middle layer of the oven, up and down the tube 180 degrees 25 minutes (need to preheat the oven first to preheat before putting in), according to their own oven to increase or decrease the time
14. The crispy dried vegetable shortbread is freshly baked
15, bake yourself is to eat rest assured, real materials
16. Put it into a sealed container after cooling and take it at any time
<h2>Tips</h2>
Dried vegetables should be rinsed to soften, and it is better to use crushed ones
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