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1
Make the water-oil dough and puff pastry dough separately, cover with plastic wrap and let rise for half an hour. -
2
Soak the mustard in water and chop into fine pieces. -
3
Chop the sandwich meat into fine pieces, add cooking wine, light soy sauce, oyster sauce, sugar, and ginger juice, and use chopsticks to stir in the same direction. -
4
Add the minced mustard and green onion and mix well in the same direction. -
5
Roll the water-oil dough into a round shape and put the pastry dough on top. -
6
Wrap the pastry dough, pinch tightly and place it facing down. Press it with your hands first. -
7
Gently roll out the dough with a dumpling stick. -
8
Fold the top and bottom into three folds, cover with plastic wrap and let rest for 10 minutes. -
9
Gently roll out the dough into a rectangular shape again. -
10
Roll it from top to bottom into a long cylindrical shape, with the tight point of the roll. -
11
Cut evenly into 10 small portions. -
12
Take a small dough, flatten it and roll it into small discs. -
13
Put in the meat filling, wrap it up and pinch the closing area. -
14
Do it all. -
15
Place the seam side down on the baking sheet, put it in the preheated oven, heat the middle layer, top and bottom to 180 degrees, for 25 minutes. -
16
It is ready to be baked when the surface is slightly golden brown. -
17
The outside is crispy and the meat filling is delicious.
Tips
1. The seasonings in the meat filling are all salty, so there is no need to add salt.
2. The baking time and temperature are adjusted according to the conditions of your own oven.