油酥用熟面 ，不需要猪油，梅干菜猪肉酥饼 / Crispy Pork Pancake with Pickled Vegetable

这款酥饼，皮薄馅多，用熟面做油酥，简单易行，吃起来满口掉渣。用菜油取代猪油，健康，吃多也不腻。
Making crispy pancakes is easy with this method that calls for using cooked flour and replacing lard with vegetable oil. The addition of pickled mustard greens enhances the flavor with an extra punch.
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Crispy Pork Pancake with Pickled Vegetable 梅干菜猪肉酥饼
For the water dough: 水油皮：
-- 200g all-purpose flour 中筋面粉 200克
-- 60g boiling water 滚水 60克
-- 60g cold water 凉水 60克
-- 10g veg oil 菜油 10克
For the oil dough: 油酥：
-- 2 tbsp cooked flour 熟面 2大勺
-- 2 tbsp veg oil 菜油 2大勺
For the filling: 馅：
-- 200g ground pork 绞猪肉 200克
-- 50g dry pickled mustard greens 梅干菜 50克