You don't know if you've eaten it. I made it after I knew the formula. After checking the following, I found that the talented people in our country made this kind of fresh meat cake a long time ago, and the selling rate is not so good.
Practice:
1. Wash and soak pickled mustard for 15 minutes, drain. Heat the pot and pour in the oil, add the mince and stir fry, add the mustard and stir fry until cooked, add a little salt and monosodium glutamate and set aside.
2. Add sugar powder and salt into the middle powder, mix well, add water and lard.
3. Knead into dough to make oil skin, refrigerate for half an hour, add lard with low powder.
4. Knead the dough into pastry and refrigerate for half an hour.
5. The pastry is divided into 20 g / dose, the pastry is divided into 10 g / dose, 15 doses respectively.
6. Take a piece of oil skin and roll it open, wrap it in the pastry, close it and pinch it tightly, roll it into an oval shape, and roll it up from the bottom to the top.
7. Relax for 10 minutes, then roll it into a tongue shape and roll it up from bottom to top.
8. Relax for half an hour, roll it into a round piece and wrap it with stuffing.
9. Brush with egg liquid, sprinkle with black sesame, preheat oven at 185 degrees, 30-35 minutes for the middle and lower layers.