How to make crispy pork (butter version)?

The outermost layer of skin epidermis

Medium powder 100g

Low powder 50 grams

45 grams of butter

Sugar powder 15g

50g of water

Salt stamp

The outermost layer of skin epidermis

Low powder 1 15g

58 grams of butter

other

Meat floss stuffing

semen sesami nigrum

yolk

How to make crispy meat (butter version)?

Soften the butter for later use.

Knead the oil skin evenly, add water, knead it into a smooth and elastic dough, cover it with plastic wrap, and knead the dough into a ball. Cover with plastic wrap and let stand for 30 minutes.

Divide the oil skin and the pastry into 12 parts, put the oil skin into the pastry, and close the opening by hand.

This is packaged.

Roll the oil skin into long strips and roll it up at one end.

Roll it as shown in the figure, cover it with plastic wrap and relax for 15 minutes.

Then roll it into a long strip and roll it up from one end.

Roll up as shown in the figure, continue to cover with plastic wrap, and relax for 15 minutes.

Press your forefinger in the middle of the dough.

Press both sides to the middle and roll into dough.

Wrap meat floss. Meat floss is sold outside. You can add some salad dressing or vegetable oil yourself.

Continue to tighten your mouth with a tiger's mouth

Preheat oven 180℃ for 5 minutes. Brush the surface with egg liquid and sprinkle with black sesame seeds.

Bake in the oven for 35 minutes, 15 minutes and cover with tin foil to prevent the surface from overheating. Because the heat of each oven is different, the baking time and temperature have to be adjusted according to the actual situation.