1.
Soak dried plums in clear water, wash, and cut pork into fine particles.
2.
Drain prunes and chop them.
3.
Pour 10g oil into a hot pot.
4.
Put pork in warm oil, stir-fry over medium heat until the oil comes out, and pour in cooking wine.
5.
Stir-fry dried plums until fragrant, add light soy sauce and stir well.
6.
Add sugar, stir well, and then turn off the fire to cool (you can try to adjust the taste again, the sweet taste of the cake stuffing is better than the salty taste)
7.
Prepare the cake crust material
8.
Add 2g yeast and 15g oil to 200g flour, stir well, then pour in clear water, knead into smooth dough, cover and ferment to twice the size.
9.
Pour 50 grams of oil into the pot and burn it until it smokes.
10.
Pour in 30 grams of flour and stir well until crisp.
1 1.
Hair baking dough
12.
After exhausting, cover with plastic wrap and let stand 15 minutes.
13.
Roll it into thin slices and add pastry.
14.
After rolling up, pinch and close.
15.
Divide evenly into 13 blanks, and pinch both ends of each blank towards the middle.
16.
Roll into thin skin and add stuffing.
17.
After closing, gently flatten the seal.
18.
Prepare egg liquid and white sesame seeds.
19.
Put it in a baking tray, brush the surface with egg liquid and add white sesame seeds.
20.
Preheat the oven to 200 degrees and add the penultimate layer for 20 minutes.