Crab shell yellow

1. Water oil crust: 250g flour, 120g water, 25g sugar powder, 40g white oil, 3g dry yeast. Pastry: 200g low flour, 100g white oil. Mix well for 1 hour and divide into 30 equal parts

2. Meat filling: Mix pork filling, pickled vegetables, chopped scallions, ginger, oyster sauce, soy sauce, white sugar, chicken essence, sesame oil, five spice powder, and crushed black pepper filling evenly for later use

3. Wrap the dough in a water oil bag and make it crispy. Close the mouth tightly and pinch it downwards to prevent oil leakage. Leave the wrapped dough for 10 minutes, roll it out into an oval shape, and then roll it up from top to bottom

4. After rolling everything up, let it sit for 15 minutes, use a rolling pin to roll it out, roll it into long pieces, flip it over and roll it up into a short cylindrical shape

5. Stand up, flatten and roll into a round cake, wrap it with meat filling, pinch and close the mouth tightly, and slightly shape it into an oval shape with the mouth facing downwards. Brush the egg mixture, and when it dries, brush it again. Sprinkle white sesame seeds in the oven at 200 degrees Celsius and bake over high and low heat for 25 minutes

6. Stand up, flatten, and roll into a round cake, wrap it with meat filling, pinch tightly, and slightly shape it into an oval shape with the mouth facing downwards. Brush with egg mixture

7. Brush again after drying, sprinkle with white sesame seeds. Bake in an oven at 200 degrees Celsius over high and low heat for 25 minutes

8. You can start eating now! Take advantage of the heat

9. The color is very beautiful, I haven't edited it before, and it's a point and shoot machine.