The mustard pot helmet without the oil residue of the oven is burnt and crispy, and the slag falls straight when you touch it, and it is not enough to eat after making four

Crispy and delicious oil residue pot helmet 

Ingredients: 200 grams of oil residue, 60 grams of mustard, 2 shallots, a little sugar, 2 cloves of garlic, appropriate amount of pepper, 1 tablespoon of oyster sauce

Dough: 200 grams of all-purpose flour, 110 grams of water, 2 grams of salt

1. We first mix the dough materials evenly, knead them into a smooth and non-sticky dough, knead them for a while, knead the dough as much as possible to be very smooth and delicate, and no longer knead the dough in the later operation, seal the dough for more than 40 minutes, if it is eaten in the morning, you can knead the dough before going to bed at night, seal it and put it in the refrigerator to wake up, and you can use it directly in the morning

2. Prepare the oil residue filtered out of the boiling lard, because there are ginger slices in it, so I didn't add minced ginger when seasoning

3, the oil residue cut into fine pieces, mustard is also cut into small dices, mustard is best to use mustard core, no old hard skin and tendons, the taste will be very good, garlic cloves and shallots are also cut into minced pieces, then add an appropriate amount of pepper and oyster sauce, and a little sugar stir well, if the filling is relatively dry, you can add a little water to adjust it, and then according to your own taste to see if you need to add a little salt, it should be noted that the mustard itself has a certain degree of saltiness, and then add salt according to the actual situation of the filling 

4. Don't knead the dough after it has risen, roll it out directly into a large dough sheet, and then spread the adjusted filling evenly on the dough sheet, trying to spread it evenly 

5. Roll up from one end, knead and tighten at the end, and then cut it into the right size, I divided it into four 

6. Then knead both ends of the divided pieces tightly to prevent the filling from being exposed.

7. Shape them all again, I prefer to shape them into a circle 

8. Sprinkle a little dry powder on the board to prevent sticking, gently flatten the cake embryo and then roll it into a larger pancake with a rolling pin, roll it out as thin as possible, and it doesn't matter if some fillings are slightly exposed, and the finished product looks more appetizing 

9. After the electric baking pan is preheated, brush a little oil, put the cake embryo in, brush a layer of oil on the surface of the cake embryo, and cover the lid 

10. Turn over when one side is golden brown, and then burn the other side until golden, and slightly warp it to be ripe, and the cake will become crispy 

11. The crispy and burnt oil residue pot helmet is ready, and its color is golden and attractive, exuding a rich fragrance

Tips

1. It is best to use children's mustard, the saltiness is just right, if it is ordinary pickled mustard, you need to taste the saltiness before use, if it is too salty, soak it in water to reduce the saltiness.

2. Try to roll out as thin as possible when rolling out the pancakes.