Chinese dim sum

Overview

My father-in-law celebrates his birthday today. He said he doesn’t like cakes, so I made some of my father-in-law’s favorite cakes.

Add 80 grams of lard, 55 grams of water, and 30 grams of sugar to 200 grams of flour and stir
Knead into a smooth dough as oil dough. Cover with plastic wrap and let rise for 10 minutes.
Add 60 grams of lard to 120 grams of flour and stir.
Knead the dough into a smooth dough and let it rise for 10 minutes.
Divide the dough into 16 portions and roll into small balls.
Divide the pastry into 16 portions and roll into small balls.
Each dough wrapper wraps a puff pastry.
With the edge facing downwards, roll it into an oval shape.
Roll up the dough from top to bottom and let it rise for 10 minutes. Then repeat steps 8 and 9.
Bring the two ends of the rolled dough toward the middle and press it into a round shape, with the edges thinner.
While the dough is rising, make the salt and pepper filling. Add black and white sesame seeds, chopped peanuts, chopped Sichuan peppercorns, and salt to the fried flour
Use olive oil or cooked salad oil to mix the filling into lumps with your hands.
Wrap the filling with dough.
Shape the wrapped dough into the shape you like
Preheat the oven to 180 degrees for 25 minutes. Turn over after 20 minutes. The first batch is out.
Layers of puff pastry!