Ham shortbread

Overview

I have always liked eating Yunnan ham cakes, it tastes salty and sweet. So I searched for recipes in the food world and found the improved puff pastry recipe from Ye Zi’s chef. It's hot and I don't want to go out, so it's a pleasure to cook delicious food in an air-conditioned room. Turned the dining table into my temporary workstation. The seemingly simple recipe is quite time-consuming to operate. The chef who followed Ye Zi's recipe felt that the water skin was a bit dry when made, and it was very laborious to wrap. However, her picture looked different from mine. I don't know what I didn't understand. Please give me some advice from experienced experts.

Tags

• baking
• lard
• low gluten flour
• white sugar
• yunnan ham stuffing
• water

Ingredients

Steps

1. 1 Knead the water dough ingredients and puff pastry ingredients into balls separately

   

2. 2 Cover each with plastic wrap and let rest for an hour

   

3. 3 Why do I feel that the water dough I made looks smaller than the puff pastry?

   

4. 4 Divide the two relaxed doughs into 20 pieces each and let them rest for about ten minutes

   

5. 5 Wrap a puff pastry with a piece of water dough, roll it into a round shape, roll it up and let it sit for about ten minutes

   

6. 6 Then roll the dough into a round shape, then pinch the two ends together and press it with your hands to form a round dough (I forgot to take a photo of this step)

   

7. 7 This is the ham filling that I divided up.

   

8. 8 Wrap it up.

   

9. 9 Brush with egg yolk and sprinkle with black sesame seeds.

   

10. 10 Oven at 180 degrees for about 20 to 25 minutes, take out of the oven

    

11. 11 Finished product pictures

    

12. 12 Visible ham

    

13. 13 For my nephew