BACON FLOSS RECIPES

Steps:

• First make water and oily skin dough. Pour 150g of all-purpose flour, 50g of lard, 15g of sugar, and 1.5g of salt into a bowl.
• Pour 80-degree hot water into a bowl (about boiling water to shake it in the cup for a few times), and stir quickly to make the flour and water combine into a snowflake shape. Please add the amount of water according to the state of the dough. (The flour can be partially cooked with hot water, making the dough softer and easier to handle)
• Pour the flour lump on the chopping board and knead it vigorously to form a smooth dough. The oily skin needs to be rubbed more to withstand all kinds of toss in the later stage. Cover the kneaded dough with a damp cloth or plastic wrap and set aside for later use.
• Next, make shortbread. Mix 130 g of low-gluten flour and 65 g of lard.
• Pour on the chopping board and knead until the lard and flour are completely combined into a dough. At first, it will be dry and loose, and it won't form a dough. Just keep kneading and don't add water.
• Knead into a smooth pastry dough and set aside.
• Leave the water-oiled crust and shortcrust dough for 20 minutes to relax. Remember that the water and oily skin must be covered with a damp cloth or plastic wrap. The shortbread does not need to be covered and can be left open.
• Next, make the pork floss and bacon filling. Cut three bacon into small pieces.
• Pour the chopped bacon and all other stuffing ingredients (160g pork floss, 3g salt, 10g vegetable oil, 20g egg liquid, 3g black pepper powder, 20g salad dressing) into a bowl and stir. (According to personal taste, black pepper and salad dressing can be omitted, if the salad dressing is omitted, the amount of oil or egg liquid should be appropriately increased according to the dry and wet state of the filling)
• Stirred fillings. It should be in a relatively wet and viscous state, not dry, and can be pinched together.
• Divide the loose water and oily skin and pastry into 18 portions, and knead them into round balls for later use. In the process of dividing the water and oily skin, always remember to keep it covered with a damp cloth or plastic wrap.
• Take a water and oily skin dough, flatten it, and roll it into a round piece. Put a shortbread dough in the center.
• Wrap the shortbread with water and oily skin and pinch it tightly.
• Flatten the wrapped dough and roll it into a beef tongue shape with a rolling pin. Be gentle when rolling. (Apply some oil on the rolling pin to prevent the oily skin from being lifted)
• Roll up the beef tongue-like dough from top to bottom.
• The rolled dough turns 90 directions to become vertical and press flat.
• Roll it again with a rolling pin into a long strip, which is thinner and longer than the first time.
• Roll it up again from top to bottom.
• After all the rolls are finished, cover with a damp cloth or plastic wrap and let relax for 15 minutes.
• When loosening the dough, divide the pork floss and bacon stuffing made before into 18 parts and knead them into balls.
• Take a loose dough and press a mark in the middle with your fingers.
• Push the two ends to the middle and press flat.
• Use a rolling pin to roll into a round piece with a thickness in the middle and a thin circle around it. Take a portion of pork floss and bacon stuffing and place it in the center.
• Wrap the stuffing with the dough and pinch it tightly.
• Close the mouth downwards and rub it into a circle with the palm of your hand. After everything is wrapped, preheat the oven at 185 degrees.
• Place the wrapped raw embryos on a baking tray, and brush the surface with egg wash. Allow the egg mixture to dry, and cut a cross on the surface with a sharp knife. (If you don’t want to wait for the egg liquid to dry, you can also cut it before brushing, but there will be egg liquid dripping onto the surface of the filling)
• Specifically, let's talk about the small details of cutting the cross. There are two ways to cut open puff pastry, and the blooming effect after baking is also different. Which cutting method to choose according to personal preference. The first cutting method is deep cutting, as shown in the figure. Straight knife down, cut deeper, and cut the belt stuffing together. Each layer of puff pastry is cut open, the blossoms will be larger, and the stuffing will all bloom. I call it the bloom cut method.
• The second cutting method is to cut shallowly without cutting the filling, as shown in the figure. Use the tip of a knife to draw a cross on the surface, only the top is made a little deeper, to the filling, the other places are not completely cut. Each layer of meringue has a different degree of scoring, only the outermost layer is very spaced, and the more you go in, the less you get. After this kind of baking, only the filling leaks from the top, and the puff pastry opens from the inside to the outer layer. I call it the bud-cut method. But no matter what kind of cutting method, the outermost skin must be cut relatively low, otherwise it looks like the neck is pinched and only the mouth is open, which is very unsightly.
• After all is cut, put in the middle of the oven and bake at 185 degrees for 30 minutes. Bake until it blooms, the petals are in full bloom, and the skin is golden in color. Serve.
• It's done. I was drooling when I looked at it.

Steps:

• Wash the pork and then cut into larger chunks around 3 to 4 cm.
• Cook them in boiling water for around 5 minutes to remove the impurities. Transfer out and wash again.
• In high pressure cooker or a large pot, add ginger, green onion, star anise, soy sauce and Sichuan peppercorn and pork; pour enough water to cover the pork meat. Add 1 tablespoon of light soy sauce too. For high pressure cooker, cook for around 20 minutes until the pork is soft. If you use pot to simmer, simmer them for 40 minutes and add slightly more water (3 cm higher) and check the water level from time to time. Add hot water if necessary (make sure the pork is covered with water).
• Transfer out and cool down; finely shredded by hand.
• For bread-maker
• For pan frying