Baking can also be done, so that children can't put down the meat floss

Today I will share a meat muffin, the crispy crust is layered, wrapped in mung bean paste meat floss filling, soft and sweet, with a slight hint of saltiness, rich taste, it is difficult to love it or not.

Method 1: Gathering of dough ingredients: 120 grams of all-purpose flour, 90 grams of low-gluten flour, corn oil (30 grams + 45 grams), and 10 grams of sugar

Method 2: 120 grams of all-purpose flour, 10 grams of sugar, 30 grams of corn oil, and 50 grams of hot water are mixed and kneaded until the dough can pull out the film.

Method 3: Puff pastry ingredients: 90 grams of low-gluten flour and 45 grams of corn oil are put into a container together

Method 4: Roll well into a puff pastry dough.

Method 5: Wrap the kneaded oil skin and puff pastry with plastic wrap and relax for 30 minutes.

Method 6: Make the filling when the dough is relaxed: 250 grams of mung bean paste, 150 grams of meat floss, and salad dressing. (Salad dressings are more delicious when they are sweet)

Method 7: Put the mung bean paste, meat floss, and two tablespoons of salad dressing in a container.

Method 8: Rub well with your hands until you can form a ball with your hands.

Method 9: Divide the kneaded meat floss filling into 25 grams each.

Method 10: Divide the loose water oil skin and puff pastry into 12 parts.

Method 11: Take a portion of the water and oil skin and flatten it by hand, and wrap it in a portion of puff pastry.

Method 12: Tighten the mouth and put it on the board with the mouth facing down

Method 13: Roll it into a cow's tongue shape.

Method 14: Roll up from top to bottom.

Method 15: Do everything in turn, cover with plastic wrap and relax for 15 minutes

Method 16: Take a loose agent, gently flatten it with your hands, and roll it out again.

Method 17: Roll up from top to bottom

Method 18: Cover with plastic wrap again and let rise for 15 minutes

Method 19: Press the thumb of the relaxed agent from the middle, and then fold the four corners towards the middle

Method 20: Gently roll it out with a rolling pin, press it thinly, and put a portion of meat floss filling.

Method 21: Tighten the mouth

Method 22: Place it on a baking tray with the mouth facing down, and after all are done in turn, brush with a layer of egg yolk liquid

Method 23: Sprinkle with some black sesame seeds to garnish

Method 24: Put it in a preheated oven at 190°C for about 20 minutes

Method 25, it's baked, do you want one?

Tips:

1. When rolling the puff pastry, do not roll the rolling pin back and forth, as too much rolling will cause the dough to be glued and not layered.
2. When the dough is relaxed and proofed, it should be covered with plastic wrap or a wet towel to avoid air drying on the surface.
3. The water and oil skin should be pinched tightly when wrapping the puff pastry, and do not mix with the air, so as not to break the skin and leak the crisp.
4. Brush the egg yolk twice to make the color more beautiful.

5。 Besides, the recipe will give more fillings, which can be divided directly equally, or frozen in the refrigerator for the next time.