2. Next, make water-oil crust dough. Add 200 grams of flour to the basin, pour in 120 grams of warm water several times, stir with chopsticks into cotton wool, and then add 40 grams of corn oil.
3. Knead the dough into smooth dough by hand, cover it with plastic wrap and wake it for 30 minutes, then make it into crispy dough. Put120g cake powder into a basin, add 55g corn oil in batches, press it into a slightly soft dough by hand, and cover it with plastic wrap for 30 minutes.
4. Take out the loose water-oil dough, weigh it, divide it into 6 small portions of equal size, rub it round by hand, and then cover it with plastic wrap to prevent the surface from drying out.
5. Then take out the loose dough, weigh it, divide it into 6 small portions of equal size, rub it round by hand, and cover it with plastic wrap.
6. Start making pastry stuffing. Add 60 grams of cooked flour, 60 grams of fine sugar and 20 grams of cooked corn oil into a bowl, and stir them evenly with chopsticks. The pastry stuffing made according to this ratio is sweet and does not flow out.
7. Take 1 piece of water and oil skin, flatten it by hand, roll it into circular slices with a rolling pin, put the pastry in the middle of the skin, pinch it like a steamed stuffed bun, and put it down.
8. flatten it by hand and then roll it into a tongue with a rolling pin. Don't use too much force when rolling, or you will easily break the skin. When rolling, put some oil or flour on the kneading pad to prevent sticking, turn the dough upside down and roll it from top to bottom.
9. flatten it again, continue to roll it into a tongue with a rolling pin, and then roll it up from top to bottom.
10. Press the middle by hand, pinch the two ends tightly, flatten them into round cakes by hand, roll them out a little with a rolling pin, and add 1 spoon of sugar filling in the middle of the cakes.
13. Pour a little oil into the pot, heat the oil, add the cake embryo and cook over low heat. After coloring the bottom, turn it over and continue cooking.