Fresh Meat and Pickled Mustard Spiral Pastry Exclusive

Knead the water-oil dough and the pastry dough separately, cover with plastic wrap, and let them rest for half an hour.

Soak the mustard greens in water and then chop them finely.

Finely chop the layered meat, add cooking wine, light soy sauce, oyster sauce, sugar, and ginger juice, and stir in one direction with chopsticks until it becomes elastic.

Add the chopped pickled mustard and chopped green onions, and mix evenly in the same direction.

Roll the water-oil dough into a circle and place the pastry dough on top.

Wrap the oil pastry dough, pinch the edges tightly, and place it with the seam side down. Press it lightly with your hand first.

Gently roll out the dough with a dumpling roller.

Fold from top and bottom towards the middle into three layers, cover with plastic wrap, and let rest for 10 minutes.

Gently roll the dough out into a long rectangular sheet again.

Roll from top to bottom into a long cylindrical shape, and make it a bit tight.

Evenly divide into 10 small portions.

Take a small piece of dough, flatten it, and then roll it into a small round piece.

Place the meat filling, wrap it up, and pinch the opening tightly.

Do everything well.

Place it on the baking tray with the sealed side down, put it into the preheated oven, bake in the middle rack with both top and bottom heat at 180°C for 25 minutes.

Bake until the surface is slightly golden.

The outer skin is crispy, and the meat filling is fresh and fragrant.