Crab shell yellow

Make water crust: Put all-purpose flour, water, sugar and quick-rising yeast into the bread machine, select the dough mode and mix slightly, then add 33g of softened light butter and knead until smooth, let it rest for 20 minutes.

While the bread machine is mixing the water-crust dough, take a small bowl to make the oil-crusted dough: add 50 pieces of low-gluten flour and softened light butter, knead the dough into a dough, cover it with plastic wrap, and let it rest for 20 minutes.

Divide the water dough and oil dough into 6 small doughs respectively (the whiter ones are water dough, and the yellow ones are oil dough).

Take a piece of water-skin dough and flatten it, wrap it in a piece of oil-skin dough, roll it into a round shape and flatten it slightly into a cake shape.

Cover the wrapped dough with plastic wrap and rest for 10 minutes.

Use rolling pins to roll the rested dough into long sheets...

Then roll it up from one end, seal it downwards and let it rest for 15 minutes.

Repeat steps 6 to 7 along the long side of the rested dough, with the seal facing up and rest for another 15 minutes.

Stir the minced pork, salt, oyster sauce, and pepper in a clockwise direction, then add the chopped green onion and mix well to form the meat filling. Divide into 6 portions and set aside.

Preheat the oven to 200 degrees C. Stand the rested dough up, flatten it, and roll it into dough...

Wrap a portion of meat filling, shape into a round shape, and flatten slightly.

Apply a layer of egg wash to the surface of the meatloaf, and then apply a second layer after it dries.

The surface coated with the second layer of egg wash is covered with white sesame seeds.

Place the meatloaf in an oven preheated to 200 degrees C and bake for 20 minutes, then cover with baking paper, lower the temperature to 180 degrees and bake for 5 minutes.

The roasted crab shell roe should be used while it is hot~

The shortbread shell can be opened like a crab shell.

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