Marinated meat and bean paste shortcake traditional snacks marinated meat and bean paste cake recipe to share

1. For the oil crust, 150 grams of medium gluten flour, 60 grams of shortening, 60 grams of water, 1 tbsp of granulated sugar, and a pinch of salt.

2. For the pastry, 125g of low gluten flour and 70g of shortening.

3. Filling: 1/2 kg of marinated pork and bean paste.

4. Coating: 1 egg yolk.

5. Production process:

(1) Knead the ingredients together and put them into a plastic bag to wake up for 20-30 minutes, then divide into 12-15 equal parts.

(2) Mix the pastry ingredients together and divide into 12-15 equal parts.

(3) Flatten out the oil skin (with the palm of your hand) and put the puff pastry into a ball, then roll it out with a flat stick and flatten it out again, repeat this step twice.

(4) slightly flatten the outer skin with the palm of your hand, and then pack in the bean paste filling, (press the skin down and pinch it with your hand to put in a small mouth) and then brush the top of the skin with egg yolk mixture.

(5) preheat the oven at 170℃ for 10 minutes, and bake the marinated pork and bean paste pastry for 12 minutes.