Flour: 250G
Water: 120G
Scallion, appropriate amount
1. Dough for water-oil pastry: 250 grams flour, 120 grams water, 25 grams powdered sugar, 40 grams shortening, 3 grams dry yeast. Pastry dough: 200 grams low-gluten flour, 100 grams shortening. Knead each dough separately and let rest for 1 hour. Divide each dough into 30 equal portions. 2. Meat filling: ground pork, pickled mustard tuber, scallion, minced ginger, oyster sauce, soy sauce, granulated sugar, chicken bouillon, sesame oil, five-spice powder, and coarsely ground black pepper. Mix all filling ingredients evenly and set aside. 3. Wrap the oil pastry with the water-oil pastry, seal the opening tightly facing downward to prevent oil leakage. Let the wrapped dough rest for 10 minutes. Roll the dough into an oval shape, flip it over, and roll it up from top to bottom. 4. After rolling all pieces, let them rest for 15 minutes. Use a rolling pin to flatten each piece into a long strip, flip it over, and roll it up into a short cylindrical shape. 5. Stand the cylinder upright, press it flat, and roll into a round disc. Wrap the meat filling inside, seal the opening tightly, place the sealed side downward, and gently shape into an oval. Brush with egg wash. Once dry, brush with egg wash again and sprinkle with white sesame seeds. Bake in a preheated oven at 200°C (392°F) with top and bottom heat for 25 minutes. 6. Stand the cylinder upright, press it flat, and roll into a round disc. Wrap the meat filling inside, seal the opening tightly, place the sealed side downward, and gently shape into an oval. Brush with egg wash. 7. Once dry, brush with egg wash again, sprinkle with white sesame seeds. Bake in a preheated oven at 200°C (392°F) with top and bottom heat for 25 minutes.8. It is ready to be served! Please enjoy it while it is hot. 9. The color is quite appealing, without any digital enhancement, and it was taken with a basic camera.
